Cheese of firm abomasal Russian big 50% of fa
- Customer pickup,
- In detail
The number of pieces in a box: 2
Structure: the natural product made of cow's pasteurized milk with addition of bacterial ferments, abomasal enzyme, kitchen salt, chloride calcium, beta carotene.
Period of storage: at t ° from - 4 °C to 0 °C and humidity of air of 85-90%, or at t ° from 0 °C to 8 °C and humidity of air of 80-85% - 30 days after the end of technological process.
- Head weight: 7-8 kg
- Mass fraction of fat in solid: 50%
- GOST: TU 10.16 USSR 59-89
- Power value of 100 g: 360 Kcal
- Nutrition value of 100 g: proteins - 23 g, fats - 29 g