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A product similar to cheese is prepared from pasteurized skimmed milk with the addition of vegetable fat (palm oil) and obtained as a result of enzymatic coagulation of milk protein and appropriate treatment of the curd.
Smell, taste: Sour, milky, light taste of vegetable fat.
Appearance: The curd is pumped into special forming columns, where the mass is formed into blocks.
Color: Creamy to light yellow
Fat content: 24%
Moisture: 46%
pH: 5,0–5,5
Protein content: 23%
Enterobacteriaceae: absent
Coliform bacteria: m=100 cfu/g, M=1000 cfu/g
Salmonella: absent
Listeria monocytogenes: m=100 cfu/g, M=1000 cfu/g,
Milk and dairy products (including lactose)
The product does not contain genetically modified organisms and has not been produced using them.
from 1 °C to 5 °C
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