Products
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.