Cheese “Normantal”

Cheese”Normantal” (45% of fat in dry substance) is tender, intimate throughout the mass. Slightly brittle, brittle, or dense consistency is allowed. Color varies from white to faint yellow, intimate throughout the mass. The taste and smell are moderately cheesy, without other flavors and odors slightly sweet with a slight bitterness. Holes are round, oval, or irregular in shape, no holes pattern is allowed. The cheese is coated with paraffin, a polymeric or combined composition, or their fusion or a polymer film under vacuum. Minor perforation holes are allowed on the surface of the cheese.

Hard cheese TS U 15.5-26519426-007: 2005

Nutritional value per 100 g of product:

proteins

28,8 g (г)

fats

25,2 g (г)

carbohydrates

0 g (г)

vitamins

А, В²

Energy value (calorific value) per 100 g of product:

1430 kJ (342 kcal).

Ingredients:

raw cow’s milk, skimmed cow’s milk, salt “Extra”, stabilizer – calcium chloride, preservative – potassium nitrate, fermenting bacterial preparation, milk-clotting enzyme preparation, natural dye – annatto extract.

Storage conditions and shelf life:

from the date of full expiration of the maturation period (date of production) and relative humidity of 70-80% and at the following temperatures: from minus 5 ° С to minus 2 ° С – no more than 6 months; from 0 ° C to 8 ° C – no more than 5 months.

Release form:

a bar weighing 2.5-5.0 kg.

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