usaid agro program

Drinking organic yogurt "Strawberry" 2.5% fat

Drinking organic yogurt "Strawberry" 2.5% fat

040310
Producer
Description

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.

Additional info
Net weight: 470 g
Type of packaging: PET bottle
Quantity of pieces in multiple-unit package: 10 pcs
Weight of multiple-unit package: 5,2 kg
Shelf life: 14 days
Storage temperature max (°C): 4±2°С
Storage conditions: Store at 4±2°С
Energy value per 100 g of product: 339 kj / 81 kcal
Nutrition Facts (Food value) per 100 g of product: Proteins - 2,5 g; fats – 2,5 g; carbohydrates - 12 g

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Drinking organic yogurt

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.

Drinking organic yogurt

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.