Cheese products

White cow's milk cheese in brime

White Cheese (14400kgs net weight)

100% cow milk cheese
90-92% cow milk and 8-10% FAT
80% cow milk and 20% FAT

1800 plastic vessel of 8 kg in the refrigerator truck / 60 vessels / pallet. 32 pallets. In a 40'ft refrigerator container. HC 23 Europallets at 45'ft. HC fridge 32 europallets, at 20'ft. refrigerator 10 europallets. Temperature: from 2nd to 6th (average 4th).

Yellow cow cheese: ( ~22000 kg / refr truck)

100% Cow milk
80% Cow milk and 20 % FAT
60% Cow milk and 40 % FAT

Analysis certificate for 100% Cow Milk Cheese

Name of The Product: White Cheese from Cow Milk 100%

Standard For Product Conformity: TD 01 -2008

Raw Material: Cow milk; skimmed cow milk produced on the day of production, ferment; yeast, salt, calcium chloride; lactic / or citric acid; drinking water;

Organoleptic:

Form: Parallelepiped pieces with a rectangular base and rectangular walls;
Dimensions: Base - 10 ± 2 cm;
Mass: 900 ± 100 g;
Appearance of the pieces: Well-formed, easily removable, non-friable, no surface contamination;
Consistency at 18-20 C: Moderately hard, slightly elastic;
Cut surface and Texture: Smooth, porcelain fracture, without or with single bacterial pores without outlining the layers;
Color: White with a slightly creamy hue;
Taste and Odor: Specific for mature cheese, moderately saline with expressed acidity,
Aftertaste and smell: not allowed;

Physicochemical

Index Technical Documentation	TD 01-2008
Water Content in %	Max 58%
Acidity in ° T: no less than
Of The Cheese	180
Of The Brine	120
Fat in dry matter, in %: no less than	~35%
Salt content in %:
Of The Cheese	2.5
Of The Brine	6.0 – 8,0