“马苏里拉”硬干酪
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。
| Net weight: zh | 2,5 千克 |
| Type of packaging: zh | 阻隔塑料袋 |
| Quantity of pieces in multiple-unit package: zh | 8 |
| Weight of multiple-unit package: zh | 19-20千克 |
| 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。在0ᵒС到6ᵒС的温度下以及相对湿度（85±5）%不超过6个月; |
| Energy value per 100 g of product: zh | 1399千焦 - 334 大卡 |
| Nutrition Facts (Food value) per 100 g of product: zh | 脂肪- 23,9克 ，蛋白质 - 29,7克 |
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