Soft Cheese Mozzarella
Ingredients: Produced of whole cow milk, skimmed cow milk, salt, fermentation starter of lactic acid bacterium, microbial milk-clotting enzyme agent. Food additives: calcium chloride.
| Net weight: | 2.5 kg |
| Type of packaging: | Barrier-type polymer packages |
| Quantity of pieces in multiple-unit package: | 8 |
| Weight of multiple-unit package: | 19-20 kg |
| Storage conditions: | Store frozen at temperature between -20°С and -15°С and at relative humidity of (85±5)% not more than 12 months. After defrosting at relative humidity of (85±5)% keep between 0°С and 6°С not more than 48 hours. |
| Energy value per 100 g of product: | 1399 KJ (334 cal). |
| Nutrition Facts (Food value) per 100 g of product: | Fat—23,9 g, protein—29,7 g. |
Similar products
- whole cow milk;
- skimmed milk obtained by separation of whole organic milk;
- calcium chloride;
- leaven or fermentation preparations of direct application.
- drinking water;
- milk coagulating enzyme;
- table salt "Extra".
The following raw materials are used for the production of soft organic mozzarella cheese with a mass fraction of 45% fat in the dry matter:
- whole cow's milk;
- skimmed milk obtained by separation of whole organic milk;
-Calcium chloride;
- Yeast or fermenting preparations in accordance with current regulations.
- drinking water;
- coagulating enzyme preparation;
- Kitchen salt "Extra".
Appearance and consistency - the surface is clean, slightly moistened, without crust.
Taste and smell - a delicate creamy taste, slightly fresh, juicy when cut.
Shredded Mozzarella Cheese
Ingredients: whole cow’s milk, skimmed cow’s milk, salt, lactic-acid bacteria starter, microbial rennet. Food additive: potato starch.
Cheddar cheese
Ingredients: whole cow milk, skimmed cow milk, fermentation starter of mesophilic and thermophilic lactic acid bacteria, enzymatic milk coagulation agent of microbial origin, table salt, calcium chloride firming agent.
Ingredients: pasteurized cow milk, skimmed milk, evaporated table salt, mesophilic and thermophilic cultures of lactic acid bacteria, fenugreek seeds (seeds – 1.3%), enzymatic milk coagulation agent of microbial origin, food additives: calcium chloride firming agent, potassium nitrate preservative, Walnut food flavour, Annatto coloring.
Old Parmental Cheese
Ingredients: pasteurized cow milk, skimmed milk, evaporated table salt, mesophilic and thermophilic cultures of lactic acid bacteria, enzymatic milk coagulation agent of microbial origin, food additives: calcium chloride firming agent, potassium nitrate preservative.
Made from high quality hard cheeses without added flavors and colors. This is a taste familiar to everyone from childhood, a delicious and nutritious product.
Processed Cheese
It is made on the basis of natural butter and cheese without the addition of vegetable fats.