Cream Oil - Made Of Cows Milk, Obtained By Separization Or Knocking Down Cream. A Natural Product, Not A Spread, Without A Trance Of Fat And Palm Oil. Penal Oil Is Produced In Accordance With The Requirements Of Article Rk 2086-2011, In Compliance With Sanitary Standards And Rules For Dairy Industry Enterprises On Regulatory Documentation, Technological Instructions Approved In The Prescribed Manner. Taste And Smell: A Pronounced Creamy Taste Of Pasteurization, Without Extraneous Flavors And Smells; Insufficiently Pronounced Cream And/Or Taste Of Pasteurization. Appearance And Consistency: Dense, Plastic, Homogeneous Or Insufficiently Dense And Plastic; The Surface On The Cut Is Brilliant Or Weakly Blond, Or Slightly Matte. Color: From Light Yellow, Homogeneous Throughout The Mass. Fat, At Least 72.5%. Moisture, At Least 25.0. Attention! There Will Be No Butter With A Lower Fat Content! Corrugation, 1000 Gr. Unloading Of Goods Is Carried Out By The Supplier To The Place Of Storage. The Delivery Of Goods Is Carried Out On The Application, The Next Day. With The Provision Of Ct Kz Certificate., Kefir At 500 Grams, Gost 31454-2012, Fin/Pak, Fat Content 2.5 %. Appearance And Consistency: Homogeneous, With A Disturbed Clot With A Reservoir Method Of Production. Gas Formation Is Allowed In The Form Of Separate Eyes Caused By Normal Microflora. On The Surface Of Kefir, No More Than 2 % Of The Volume Of The Product Of The Excreted Serum Is Allowed. Taste And Smell: Fermented Milk, Refreshing, Slightly Sharp. Color: Milk-White. Kefir Storage Period Is No More Than 10 Days From The End Of The Technological Process. Unloading Of Goods Is Carried Out By The Supplier To The Place Of Storage. Delivery Of Dairy Products Is Carried Out At The Request 5 Times A Week, In The Morning, According To The Requirement Menu. With The Provision Of Ct Kz Certificate., Cottage Cheese Is A Source Product Produced Using Fermentation Microorganisms -Lactococci And Thermophilic Lactic Acid Statescocks And The Method Of Acid Or Acid -Saturative Coagulation Of Proteins With The Subsequent Removal Of Serum By Self -Pressing And (Or) Pressing. The Cottage Cheese Should Be Developed In Accordance With The Requirements Of Article Rk 94-95 In Compliance With Sanitary Standards And Rules For Dairy Industry Enterprises On Regulatory Documentation, Technological Instructions Approved In The Prescribed Manner. Cottage Cheese Is Not Fat, Weight. Net Mass 1000 Gr. Appearance: Soft, Smeared Or Crumbly With Or Without Tangible Particles Of Milk Protein; For A Skim Product, A Slight Selection Of Serum Is Allowed. Taste And Smell: Clean, Sour -Milk, Without Extraneous Flavors And Smells. Color: White Or With A Cream Tint, Uniform In All Mass. Storage No More Than 3 Days From The End Of The Technological Process. Unloading Of Goods Is Carried Out By The Supplier To The Place Of Storage. Delivery Of Dairy Products Is Carried Out At The Application 2-3 Times A Week, In The Morning, According To Menu-Collection. With The Provision Of Ct Kz Certificate., Ultrapasturized Milk Is A Product Of A Long Storage Period Produced From Normalized Milk, Subjected To Homogenization And Single Sterilization, Article Rk 1733-2015, T/Fino, In Packaging 1 Liter, Fat Content 2.5 %. Appearance: Opaque Homogeneous Fluid Without Sediment. Consistency: Liquid, Homogeneous, Not Viscous, Slightly Viscous, Without Flakes Of Protein And Strayed Lumps Of Fat. Taste And Smell: Clean, Without Extraneous Flavors And Smells. The Presence Of A Characteristic Flavor Of Pasteurization Is Allowed. Color: From White To Cream. The Density Of Kg/M³, At Least 1.028. Acidity ° T, No More Than 20. The Delivery Of Goods Is Carried Out At The Request In The Morning (3 Times A Week). Unloading Of Goods Is Carried Out By The Supplier To The Place Of Storage. With The Provision Of Ct Kz Certificate., The Cheese Is Semi-Hard, It Is Produced In Accordance With The Requirements Of Article Rk 1063-2002, In Compliance With Sanitary Standards And Rules For Dairy Industry Enterprises For Regulatory Documentation, Technological Instructions Approved In The Prescribed Manner. (Pressed, With A Low Temperature Of The Second Heating). Net Weighing 1000 Kg. Appearance: The Crust Is Even, Thin, Without Damage And Without A Thick Subcortical Layer, Covered With Special Paraffin, Combined Compositions Or Polymer Films Under Vacuum. Taste And Smell: Pronounced Cheese, With The Presence Of Severity And Light Sourness. Consistency: The Dough Is Plastic, Slightly Brittle On The Bend, Homogeneous. Figure: On The Cut Of The Cheese, It Has A Drawing Consisting Of The Eyes Of A Round, Oval Or Angular Shape Evenly Located Throughout The Mass. The Color Of The Dough: From White To Weakly Yellow, Homogeneous Throughout The Mass. Fat In Dry Matter: 45.0 ± 1.6. Moisture, No More Than 44 %. Salted Salt: 1.5-3.0. Storage: 6 Months. Unloading Of Goods Is Carried Out By The Supplier To The Place Of Storage. Delivery Of Dairy Products Is Carried Out At The Request 5 Times A Week, In The Morning, According To The Requirement Menu. With The Provision Of Ct Kz Certificate.
