Lactic Cheese
Compounds: pasteurised whole milk , salt refined , Calcium chloride 0.7 % , the starter Thermopylae Weight: 300 , 400 gr Energy: 206.64 Protein: 13 gr Fat: 14 gr Salt: 3% Number of cartons / Sharing: 27 Other Details cheese with acid two main approaches to milk or the use of the enzyme Chees...
Compounds: pasteurised whole milk , salt refined , Calcium chloride 0.7 % , the starter Thermopylae
Weight: 300 , 400 gr
Energy: 206.64
Protein: 13 gr
Fat: 14 gr
Salt: 3%
Number of cartons / Sharing: 27
Other Details
cheese with acid two main approaches to milk or the use of the enzyme Cheese produced. the enzyme can cause clot cheese texture . acidification in some cheese through bacteria , and in fact, the bacteria or Starter’s that can lead to our production , would be able to build cheese , they will be Therefore, when the fermentation action in the process of cheese , the final product is known by the name of The lactate so formed is recycled . The lactate so formed is recycled , was meant to be built lactic acid cheese . The lactate so formed is recycled cheese of traditional Cheese Iran of milk fermented Products is considered by adding that contributed to the bacteria and The lactate so formed is recycled specific enzymes pasteurised milk cheese standard leads to milk, cheese , and new clot . Because the solution in milk proteins ( Lactalbumin ) and Lactoglobulin during the manufacturing process cheese in mixed brine and whey part of the nutritional value of whey return there. The lactate so formed is recycled cheese , like other cheeses protein - rich and phosphorus , calcium in addition to its due to the use of bacteria to The lactate so formed is recycled fermentation Milk with vitamins and minerals . A value . in these kinds of cheese, then it into a clot of salt water or blend cheese , water, salt water and brings new face to consume recently and because of the high - speed processing of this cheese nutrients in cheese it well .
Weight: 300 , 400 gr
Energy: 206.64
Protein: 13 gr
Fat: 14 gr
Salt: 3%
Number of cartons / Sharing: 27
Other Details
cheese with acid two main approaches to milk or the use of the enzyme Cheese produced. the enzyme can cause clot cheese texture . acidification in some cheese through bacteria , and in fact, the bacteria or Starter’s that can lead to our production , would be able to build cheese , they will be Therefore, when the fermentation action in the process of cheese , the final product is known by the name of The lactate so formed is recycled . The lactate so formed is recycled , was meant to be built lactic acid cheese . The lactate so formed is recycled cheese of traditional Cheese Iran of milk fermented Products is considered by adding that contributed to the bacteria and The lactate so formed is recycled specific enzymes pasteurised milk cheese standard leads to milk, cheese , and new clot . Because the solution in milk proteins ( Lactalbumin ) and Lactoglobulin during the manufacturing process cheese in mixed brine and whey part of the nutritional value of whey return there. The lactate so formed is recycled cheese , like other cheeses protein - rich and phosphorus , calcium in addition to its due to the use of bacteria to The lactate so formed is recycled fermentation Milk with vitamins and minerals . A value . in these kinds of cheese, then it into a clot of salt water or blend cheese , water, salt water and brings new face to consume recently and because of the high - speed processing of this cheese nutrients in cheese it well .