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Cheese "Maasdam" with a mass fraction of fat in dry matter 45%

Smell and taste: Pronounced cheesy, with the presence of spicy and slight sourness, without extraneous taste and smell, not characteristic of cheese.
Consistency: Homogeneous, plastic, elastic. The cheese-eyes are round, oval or irregular in shape. The uneven arrangement of the eyes and the absence of a pattern in individual cheese heads are allowed.
Size and weight: 25x25x9cm.,
net weight 6.0-6.5 kg.
Expiration date: 240 days at a storage temperature from 0 ° C to plus 6 ° C.

GOST (Russian National Standard)

STB 1373-2016 "Semi-hard cheeses. Technical conditions"


  • JSC "Zdravushka - Milk" branch of the Slutsk cheese factory"


Physical and chemical properties

Ingredients: normalized pasteurized cow's milk, non–iodized table salt, bacterial starter culture of lactic acid microorganisms, calcium chloride sealer, milk–converting enzyme preparation of microbial origin, food additives: egg protein enzyme - lysozyme, natural dye "Annato".

Name of the indicator The standard for the product
Mass fraction of fat in dry matter 45,0±1,6 %
Mass fraction of moisture No less than 44%
The mass fraction of moisture in the fat-free substance 61,9%
Mass fraction of table salt 1,3-1,8%


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