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.

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.

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.

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.

In the production of organic yogurt are used:

- cow milk not lower than the first grade;

- skimmed cow's milk;

- cream obtained from organic cow's milk during separation;

- bacterial leavens or fermenting preparations for yoghurts;

Organic fillers pasteurized own production.

Taste and smell - pure, sour-milk, without extraneous tastes and smells, moderately sweet, with a taste of the appropriate filler.

Consistency - homogeneous, tender, with a disturbed or intact clot, moderately dense, without gas formation with particles of fillers, which are distributed throughout the mass of yogurt.

Color - due to the color of the filler used.

In the production of organic yogurt are used:

- cow milk not lower than the first grade;

- skimmed cow's milk;

- cream obtained from organic cow's milk during separation;

- bacterial leavens or fermenting preparations for yoghurts;

- organic pasteurized fillers of own production (frozen raspberries, organic sugar, citric acid-acidity regulator, pectin-thickener). The consistency is homogeneous, tender with a broken clot, moderately dense, with particles of filler.

In the production of organic yogurt are used:

- cow's milk not lower than the first grade;

- skimmed cow's milk;

- cream obtained from organic cow's milk during separation;

- bacterial leavens or fermenting preparations for yoghurts;

- organic pasteurized fillers of own production: (frozen blueberries organic, organic sugar, citric acid-acidity regulator, pectin-thickener). The consistency is homogeneous, tender with a broken clot, moderately dense, with particles of filler.

In the production of organic sour milk cheese 9% fat are used:

- cow milk

- skim milk;

- cream obtained from whole cow's milk;

- leaven or fermenting preparations of direct application;

Appearance and texture - soft, crumbly. Slight graininess and slight serum release are allowed.

Taste and smell - a characteristic sour milk, without foreign tastes and odors

Color - white or with a cream tint, uniform throughout the mass

- 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.

For the production of hard organic cheese "Ukrainian" with a mass fraction of fat 50% in dry matter use:

- extra class organic cow's milk;

- skim organic milk,

- leaven or fermented preparations of direct application;

- enzyme preparations;

- ground table salt, non-iodized for preparation of brine for pickling cheese;

- drinking water.

- plasticizers for surface coating.

Appearance and consistency - the surface is clean, smooth, without mechanical damage, foreign layers and a thick surface layer, covered with a protective coating of plasticizer, which is tightly adjacent to the surface of the cheese.

For packaged cheeses packaged under vacuum, the polymer film or package adheres tightly to the surface. The surface is clean, some moisture is allowed under the film or package.