Albumin cheese "Ricotta Classic" 45% of fat, TM Lel', 1 kg
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.
| Net weight: | 1000 g (allowed deviation 15 g) |
| Type of packaging: | Plastic bucket with lid |
| Quantity of pieces in multiple-unit package: | 6 pcs |
| Weight of multiple-unit package: | 6 kg |
| Shelf life: | 28 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: | 796 kJ/192 kcal |
| Nutrition Facts (Food value) per 100 g of product: | Proteins - 10 g, fats - 16 g, of which saturated - 12.8 g, carbohydrates - 2.0 g, mass fraction of total sugar in terms of sucrose - 1.8 g, mass fraction of salt - 0.9 g |
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- cow milk
- skim milk;
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- leaven or fermenting preparations of direct application;
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- extra class organic cow's milk;
- skim organic milk,
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- drinking water.
- plasticizers for surface coating.
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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.
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AltinCheese is capable of surprising and charming any demanding gourmet. It is a very difficult type of cheese to make, it has a rich and deep taste. During 4-5 weeks of ripening, AltinCheese is washed with a special ripened bacterial solution, which results in the formation of a tough orange crust with almost no mold on the raw. The cheese has an unparalleled savory flavor and delicate texture.
The consistency of ripe cheese is flashy and very soft that spreads on the plate, it has almost a strong characteristic flavor. The aftertaste is particularly pleasant, in the mouth remains a slight sweetness with a nutty hint, as well as an irresistible desire to eat another piece.
Ingredients: pasteurized cow's milk, table 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 and Brevibacterium lines, yeast cultures.
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