ico4
Energy

250 kcal

ico1
Protein

6 %

Salt

1 %

ico2
Fat

24 %

panir khamei

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:

Store at 4 to 6 degrees Celsius. Cold chain is observed in transportation.
Shelf life: 90 days
w

30 gr
100 gr
200 gr

Ingredient

Condensed milk by UV method
Cream
Salt
Cheese
Starter
stabilizer

Other Details :

Consumption limit: Allowed for all ages. In patients, the amount of fat and salt should be considered.

Pasteurized and homogenized