“Dutch bar” cheese with a mass fraction of fat in dry matter of 45.0%
Smell and taste: Pronounced cheesy, with the presence of spicy and slight sourness.
Consistency: Homogeneous, elastic, plastic, slightly brittle at the bend. The cheese-eyes are round, oval or angular in shape, evenly spaced throughout the mass.
Expiration date: 280 days at a storage temperature from 0 ° C to plus 6 ° C.
Manufacturers
- JSC "Zdravushka - Milk" branch of the Slutsk cheese factory"
Description
Physical and chemical properties
Ingredients: Normalized pasteurized cow's milk, iodized table salt,
bacterial starter culture of lactic acid microorganisms, sealer - calcium chloride,
milk-converting enzyme preparation of animal origin, preservative–sodium
nitrate,
food additives: chicken egg protein enzyme - lysozyme, natural dye "Annatto"
| Name of the indicator: | The standard for the product |
|---|---|
| Mass fraction of fat in dry matter | 45±1,6% |
| Mass fraction of moisture | 44% |
| The mass fraction of moisture in the fat-free substance | 58,1-59,5% inclusive |
| Mass fraction of table salt | 1,5-3,0% |
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