Soft melted cheese "Mozzarella" 45% of total fat in dry matter (cubes), TM Lel', 1 kg
Production method: produced from raw milk curdling enzyme with lactic acid bacteria, with subsequent chederization and special thermomechanical treatment.
Small fractions without the crust (size 4x4 mm), no foreign objects and admixtures, dry, no moisture, no hard lumps. Color: from white to yellow, uniform throughout the mass.
The taste is mildly cottage cheese, sour milk, without additional flavors and odors, typical of a particular cheese. Allowed: slightly sour, spicy, tangy, ammonia, salty taste with a slight bitterness.
| Net weight: | 1000 g (allowed deviation 15 g) |
| Type of packaging: | Vacuum bags, including thermoshrinkable bags made of polymeric materials for food packaging. |
| Quantity of pieces in multiple-unit package: | 7 pcs |
| Weight of multiple-unit package: | 7 kg |
| Shelf life: | 45 days |
| Storage temperature max (°C): | From 0°С to 6°С |
| Storage conditions: | From 0 to 6 ˚C and at a relative humidity of 85% (±5%) |
| Energy value per 100 g of product: | 1232 kJ/295 kcal |
| Nutrition Facts (Food value) per 100 g of product: | Proteins - 21.5 g, fats - 22.5 g, of which saturated - 14.0 g, carbohydrates - 2.0 g, mass fraction of total sugar in terms of sucrose - 0.10 g, mass fraction of salt - 0.9 g |
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