“坚果“葫芦巴和核桃仁味道硬奶酪
成分：巴氏灭菌的牛奶，脱脂牛奶，煮沸的食盐，嗜温菌，嗜热乳酸菌的细菌培养物，葫芦巴种子（粒子1,3%），微生物来源的酶制剂（使牛奶凝结），食品添加剂：固定剂-氯化钙，防腐剂-硝酸钾，食用香料“核桃”，染料“Annato”。
| Net weight: zh | 4,8-5,3 千克 |
| Type of packaging: zh | 多层包装 |
| Quantity of pieces in multiple-unit package: zh | 2个/ 3个 |
| Weight of multiple-unit package: zh | 2个(9,6-10,6)千克; 3个(14.4-15,9)千克 |
| Shelf life: zh | 8个月 |
| Storage temperature max (°C): zh | 温度-4ºС到+6ºС |
| Storage conditions: zh | 相对湿度80％到90% |
| Energy value per 100 g of product: zh | 1429千焦/345 大卡 |
| Nutrition Facts (Food value) per 100 g of product: zh | 脂肪-27.1克，饱和脂肪-18.8克；蛋白质-23.15克； 糖-2.8克；； 盐-1,15克 |
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