Organic sour milk cottage cheese 9% fat
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
| Net weight: | 300 g |
| Type of packaging: | PET bottle |
| Quantity of pieces in multiple-unit package: | 8 pcs |
| Weight of multiple-unit package: | 3 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: | 665 kj / 158 kcal |
| Nutrition Facts (Food value) per 100 g of product: | Proteins - 16,8 g; fats – 9,0 g; carbohydrates – 2,2 g |
Similar products
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.
Made from high quality hard cheeses without added flavors and colors. This is a taste familiar to everyone from childhood, a delicious and nutritious product.
Processed Cheese
It is made on the basis of natural butter and cheese without the addition of vegetable fats.
The cheese is made only from natural ingredients: hard cheese, butter.
Hard Cheese
Traditional Dutch production technology. Thanks to special leavens, the cheese has a dense but at the same time quite elastic consistency. It has a delicious cheese taste with a slight sourness.
ALTIN CHEESE GOLD
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.
Wine-crusted Camembert is made for festive occasions. During ripening, the cheese is washed several times in red wine, which results in its unique, distinctive flavor and color.
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