Curd GOST 31453-2013
Basic characteristics:
Mass fraction of 15-20% fat
The taste of pure, dairy
Texture soft, spotting or crumbly with or without particles of milk protein
Color white, uniform throughout the mass
Made from normalized milk using sourdough
Product suitable for direct consumption
Used in confectionery and bakery production
Exhibitor name:
ZHELEZNOGORSK - MILK TRADING HOUSE
Display stand U375 on the plan →