Ryazhanka

Types of packaging
450 г (polyethylene)
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Storage period
7 days at a temperature ranging from 0 °C to 6 °C
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DSTU 4565:2006
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C
Caloric Value
63,2 kcal
F
Fats
4,0 g
C
Carbohydrates
4,1 g
P
Proteins
2,7 g
Composition

Cow milk, pure cultures of lactic acid bacteria. Lactic acid bacteria viable count is not less than 10⁷ CFU in 1cm³ of product.

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Ryazhanka

Ryazhanka is made on the combinat from the yoked milk with the addition of the starter culture of pure cultures of lactic acid bacteria. Milk is pasteurized with a sprinkle, and it is made with microorganisms, for which sourdough is added. Ryazhanka TM “Zarechye” can take the consistency, creamy color, low gusto and aroma of yoked milk.