This Standard Applies To The Cheeses Of The Sychuzhny Solid (Hereinafter Referred To As The Cheeses) Produced From Cows Milk Using Milk -Wrapping Enzymes And Lactic Acid Bacteria, Designed For Direct Consumption., Gost 32922-2014 The Milk Is Whole, The Cow Consistency Is Liquid, Homogeneous Is Not Viscous, Without Flakes Of Protein And Strayed Lumps Of Fat. The Taste And Smell Are Characteristic Of Milk, Without Extraneous Flavors And Smells. The Color Is White, Uniform In The Mass. Drinking More Than 3% But Not More Than 6% Fatty Is Pasteurized. (Delivery On The Application Of The Customer According To The Technical Specification, With Relevant Permits)., Sour Cream, Fresh. Consistency Is Homogeneous, Moderately Thick. The View Is Glossy. Color Is White. With A Mass Share Of Fat From 10.0 % To 14.0 %. St Rk 1064-2002., Sour -Milk Drink, Sweet, Fat Content 2.5 %, Cottage Cheese, Fresh Sour -Milk Taste And Smell - Pure, Fermented Milk. The Consistency Is Soft, Homogeneous, Crumbly. It Is Allowed Heterogeneous With The Presence Of Soft Grapes. Color Is White With A Cream Tint, Uniform In All Mass. Half -Fat. The Mass Fraction Of Fat Is At Least 9%. St Rk 1067-2002
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