From the category of soft cheeses, it can be spread and has a rubbing texture. In the general production process of this type of cheese, the initiating bacteria and rennet are added to pasteurized and homogeneous milk whose fat is standardized and after performing the lactic fermentation operation by the centrifugal force (separator) of the curd, it is dehydrated and then Closes hot by adding salt and homogeneity again.
Gla cream cheese, however, is made using a UV (refining) system. In this way, first UF method is extracted from the valve and then the starter injection steps, clot formation and. . . Done.
Transportation and maintenance:
Shelf life: 90 days
Condensed milk by UV method
Other Details :
Consumption limit: Allowed for all ages. In patients, the amount of fat and salt should be considered.
Pasteurized and homogenized