Curd cheese

Types of packaging
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Storage period
5 days at a temperature ranging from 2 °C to 6 °C
7 days at a temperatures ranging from 0 ° C to 6 ° C.
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DSTU 4554:2006
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C
Caloric Value
117,0 kcal
F
Fats
5,0 g
C
Carbohydrates
1,8 g
P
Proteins
16,2 g
Composition

Cow milk, pure cultures of lactic acid bacteria.

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Curd cheese

At PrJSC “Kupyansk Milk Сanning Factory”, curd cheese is made only from cow milk and pure cultures of lactic acid bacteria. Curd cheese is packaged in 400 g plastic cups; and, to pack 200 g products, Ecolean packaging material is used. The taste of curd cheese is soft and tender, neutral, without pronounced acidity or salinity.pure cultures of lactic acid bacteria