Sour cream organic thermostatic 10% fat
In production of sour cream / thermostatic are used:
- extra class whole organic cow's milk;
- skim organic milk;
- organic cream obtained from organic whole cow's milk;
- dry or frozen leaven, bacterial concentrate for sour cream.
Appearance and consistency - homogeneous mass with a glossy surface, thick.
Allowed - not thick enough, the presence of single air bubbles, slight graininess. Taste and smell - pure, sour-milk with taste and aroma inherent in the pasteurized product, without extraneous tastes and smells.
| Net weight: | 300 g |
| Type of packaging: | PET glass |
| Quantity of pieces in multiple-unit package: | 12 pcs |
| Weight of multiple-unit package: | 3,525 kg |
| Shelf life: | 14 days |
| Storage temperature max (°C): | From 0ºС to 6ºС |
| Storage conditions: | Store at 0ºС - 6ºС |
| Energy value per 100 g of product: | 114 kj / 470 kcal |
| Nutrition Facts (Food value) per 100 g of product: | Proteins - 3,0 g; fats - 10 g; carbohydrates - 2,9 g |
Similar products
For the production of pasteurized organic cow's milk, the following are used: extra-class whole organic cow's milk obtained as a result of certified organic production. Appearance and consistency - a homogeneous liquid without sediment, protein flakes and lumps of fat. Taste and smell: clean, without foreign tastes and odors not inherent in fresh milk. Color: white, uniform throughout the mass.
For the production of pasteurized organic cow's milk, the following are used: extra-class whole organic cow's milk obtained as a result of certified organic production. Appearance and consistency - a homogeneous liquid without sediment, protein flakes and lumps of fat. Taste and smell: clean, without foreign tastes and odors not inherent in fresh milk. Color: white, uniform throughout the mass.
In production of sour cream / thermostatic are used:
- extra class whole organic cow's milk;
- skim organic milk;
- organic cream obtained from organic whole cow's milk;
- dry or frozen leaven, bacterial concentrate for sour cream.
Appearance and consistency - homogeneous mass with a glossy surface, thick.
Allowed - not thick enough, the presence of single air bubbles, slight graininess. Taste and smell - pure, sour-milk with taste and aroma inherent in the pasteurized product, without extraneous tastes and smells.
In production of sour cream / thermostatic are used:
- extra class whole organic cow's milk;
- skim organic milk;
- organic cream obtained from organic whole cow's milk;
- dry or frozen leaven, bacterial concentrate for sour cream.
Appearance and consistency - homogeneous mass with a glossy surface, thick.
Allowed - not thick enough, the presence of single air bubbles, slight graininess. Taste and smell - pure, sour-milk with taste and aroma inherent in the pasteurized product, without extraneous tastes and smells.
