Cheese for melting "Kalyata" with a mass fraction of fat 45%
Smell and taste: Pure, fermented milk, slightly sour is allowed. A slight bitterness and a slightly forage taste and smell are allowed.
Consistency: Moderately dense, homogeneous, elastic, slightly crumbly is allowed. Rare eyes of any shape are allowed.
Expiration date: 120 days at a storage temperature from minus 2 ° C to plus 6 ° C.
Manufacturers
- JSC "Zdravushka - Milk" branch of the Slutsk cheese factory"
Description
Physical and chemical properties
Composition: Skimmed cow's milk, pasteurized, iodized table salt,
bacterial starter culture of lactic acid microorganisms, sealer – calcium chloride",
milk-converting enzyme preparation of microbial origin.
| Name of the indicator | The standard for the product |
|---|---|
| Mass fraction of fat in dry matter | 45±1,6% |
| Mass fraction of moisture | no less than 45, 58, 0% |
| The mass fraction of moisture in the fat-free substance | no less than 54-69% |
| Mass fraction of table salt | 0,2-2,5% |
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