“马苏里拉“硬干酪（磨碎干酪）
成分：全指炼乳，脱脂牛奶，食盐，嗜温和嗜热乳酸菌细菌培养的酵，微生物来源的牛奶凝结酶制剂。
食品添加剂：硬化剂-氯化钙，马铃薯淀粉。
| Net weight: zh | 2千克 |
| Type of packaging: zh | 塑料膜 |
| Quantity of pieces in multiple-unit package: zh | 6 |
| Weight of multiple-unit package: zh | 12千克 |
| Storage conditions: zh | 温度-15ᵒС 到-20ᵒС，相对湿度小于80%，不超过12个月。在相对湿度小于80％，在0°C到6°C的温度下融化后不能超过48小时。 |
| Energy value per 100 g of product: zh | 1409千焦 - 337 大卡 |
| Nutrition Facts (Food value) per 100 g of product: zh | 脂肪- 23,9克 ，蛋白质 - 29,7克，碳水化合物-0.8克 |
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