Products
Cremajour
In the middle stage of ripening, a layer of pourable consistency appears between the mold and the cheese core. The taste becomes long - from sour dense middle through incredible creamy taste with citrus sounding flowing part of the cheese dough to nutty mushroom notes of velvety moldy cheese crust.
Ingredients: pasteurized cow's milk, salt (1.5-2) %, hardening agent, natural food coloring, milk clotting enzyme preparation, bacterial culture of mesophilic and thermophilic lactic acid bacteria, white mold Geotrichum candidum culture
AltinCheese Red
During the 4-5 weeks of ripening, AltinCheese Red is washed with a special ripening solution of bacteria and red wine, which results in a strong dark purple crust with almost no mold, and forms a unique taste and color on the cheese.
The cheese has an unparalleled savory flavor and delicate texture. The consistency of mature cheese is flashy, very soft, almost spreading on the plate. It has an almost "animal" aroma - earth, basement, sweat, cut grass. The aftertaste is extremely pleasant, in the mouth there is a slight sweetness with a nutty hint, as well as an irresistible desire to eat another piece.
Magnificent serving due to the hole on the top, it is recommended to pour a sparkling wine into it and when the cheese is infused - cut into 8 pieces.
Ingredients: pasteurized cow's milk, salt (1.5-2) %, hardening agent, milk clotting enzyme preparation, bacterial culture of mesophilic and thermophilic lactic acid bacteria, culture of white mold Geotrichum candidum and Brevibacterium lines, yeast cultures, red dry table wine.
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.
Ingredients: whole cow's milk, white crystalline sugar (not less than 43.5%), milk sugar (lactose)
Condensed milk with sugar is made from whole cow milk, skimmed milk powder, cream, sugar and water. The appearance is consistent throughout the mass. The color is white with a creamy hue.
Ingredients: cheese, water, butter, acid-set cheese, emulsifying salt (polyphosphate, pyrophosphate), powdered skimmed milk, demineralized whey powder, Cheddar cheese flavouring additive – 0.6% (table salt, white sugar, monosodium glutamate flavour enhancer, cheese flavour, powdered skimmed milk, maltodextrin, natural cheese powder, lactic acid antioxidant), stabilizer (processed Eucheuma seaweed, potassium chloride).
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.
The product is made from dairy raw materials extracted from the processing of extra-class cow's milk by concentrating and addition of vegetable fats with further sterilization in metal cans.
Color: homogeneous, similar in color to milk or cream.
Taste and aroma: characteristic of sweet and salty taste, without any foreign flavors and odors.
Consistency - homogeneous liquid. It is made according to the requirements of TU U 10.5-00381152-007. Meets the requirements of the legislation of Ukraine and the European Union.
Ingredients: skimmed milk, milk fat substitutes (palm oil, emulsifiers Е 471, Soy Lecithin), stabilizers (E 331, E 452, E339, E450, E451), Nizyn.
The product is made from normalized cow's milk of extra class by evaporation of moisture in vacuum evaporators and preservation of sugar with subsequent high-temperature sterilization. Color: light brown to dark brown, uniform throughout.
Taste and aroma: sweet, clean, with a pronounced taste of sugar-infused milk, with no foreign taste and odor.
It is made according to the requirements of TU U 15.5-00381152-001.
It meets the requirements of Ukraine and the European Union.
Ingredients: skimmed milk, sugar (13.98%), cream, milk sugar.
The product is made from dairy raw materials extracted from the processing of extra-class cow's milk by evaporating some of the moisture with the addition of vegetable fats and canning with sugar and cocoa powder. The product has a sweet taste and aroma of natural cocoa condensed milk and milk chocolate color.
It is made according to the requirements of TU U 15.5-00381152-001.
Meets the requirements of Ukraine and the European Union.
Ingredients: Concentrated demineralized whey, sugar (27.5%), skimmed milk, cream, cocoa powder (2.3%), milk sugar, flavor "vanilla".
Ingredients: Whole cow's milk, white crystalline sugar (not less than 45%), milk sugar (lactose).
Soft melted cheese "Cheddarella" 45% of total fat in dry matter (cube), TM Lel'
In the production of organic butter are used:
- extra class organic cow's milk;
- skim organic milk;
- organic cream obtained from organic whole cow's milk.
Taste and smell - pure well-defined creamy with a taste of pasteurization.
Consistency and appearance - homogeneous, plastic, dense, the cut surface is shiny or slightly shiny, dry. Color - from light yellow to yellow, uniform throughout the mass.
Albumin cheese "Ricotta Classic" is a product, the main component of which is albumin, produced by appropriate production technology from whey, obtained by thermal acid coagulation, with the addition of cream and subsequent thermo-mechanical processing.
The product is made from pasteurized normalized cow's milk of extra class by concentrating with further sterilization in metal cans.
Color: homogeneous, similar in color to milk or cream.
Taste and aroma: characteristic sweet and salty taste, characteristic of yogurt, without any foreign flavors and odors.
Consistency - homogeneous liquid. It is made according to the requirements of TU U 10.5-00381152-007. Meets the requirements of the legislation of Ukraine and the European Union.
Ingredients: skimmed milk, cream, stabilizer (E 331, E 452, E339, E450, E451), Nizyn
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.
Production method: produced from raw milk curdling enzyme with lactic acid bacteria, with subsequent chederization and special thermomechanical treatment.
Cylindrical bars are packed in rectangular bags, with overall dimensions: 0.160 × 0.350 mm. Packed under vacuum.
The surface is clean with no mechanical damage, elastic, and allowed the presence of a print perforation. 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.
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.
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.