"FATTYMILK-CHEESE 02AK"

   GENERAL PURPOSE: FOR

   MANUFACTURING  OF CHEESE PRODUCTS

Cheeses with partial substitution of milk fat by Milk fat substitute "Fattymilk-Cheese 02AK" allow to obtain a functional high quality product that combines both dietary and useful properties. Partial substitution of milk fat by Milk fat substitute "Fattymilk-Cheese 02AK" leadsto reduction of terms of ripening of cheese - improvement in the use of raw materials (increased cheese yield, reducing the loss of fat).

   ORGANOLEPTIC PARAMETERS

Taste and smell

 

 

Consistency at 18±1 °Ñ

 

Colour

Clear. When adding a flavoring, there are flavoring characteristic.

 

Plastic, homogeneous.

 

White to yellow. When adding colorants staining is allowed. Uniform through out the mass.

   PHYSICAL AND CHEMICAL PARAMETERS

Fat content, %, not less

Moisture and volatile substances, %, not more The melting temperature, °C

Acid number, mgKOH /g, not more

Peroxide value mol /kg 1/2O,no more than

The content of solid triglycerides, %

99,7

0,3

30-36

0,2

5,0

 

at 10 °C at 15 °C at 20 °C at 25 °C at 30 °C at 35 °C

at 40 °C

Mass fraction of nickel, mg /kg, not more Caloric value of 100 g fat, not less than, kcal

45,0

34,0

25,0

16,0

9,0

2,0

0,0

0,5

897

 

   SHELF LIFE AND STORAGE CONDITIONS

   PACKING

Milk fat substitute should be stored in warehouses or refrigerator at a constant air circulation. Shelf life from date of manufacture is at:

 

From -15 °C to -1 °C incl. - 14 months

Over -1 °C to +10 °C incl. - 12 months

Over +10 °C to +20 °C incl. - 6 months

Milk fat substitute "Fattymilk-Cheese 02AK" is packed in boxes made of corrugated cardboard, which have liners of polymer films.

 

Net weight - 20 kg.

72,5

27,4

5,0

0,3

3,5-5,5

2,5

1,5

32–36

22–28

650,0