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Contract Award For Curd Dessert (March-May), Cottage Cheese (March-May), Sour Cream 0.4 (March-May), Sour Cream 0.18 (March-May), Butter (March-May), Milk (March-May), Kefir (March-May), Yogurt (March-May)
Contract Award For Kefir, Milk, Sour Cream, Cottage Cheese And Curd Products, Hard And Semi-Hard Cheeses, Sweet Cream Butter
Contract Award For Glazed Curd Cheese
Contract Award For Butter, Yogurt, Sweet Curd Products
Contract Award For Butter, Yogurt, Sweet Curd Products, Sugar-Free Curd Products
Contract Award For Butter, Yogurt, Curd Products Without Sugar
Contract Award For Kefir 3.2% (F. 250), Cottage Cheese M.Zh.D. 5% (Lb. 3Kg), Glazed Cheese With Flavor. Vanilla 26%, Hard Cheese 45-50% (F. 100-300 G), Curd Paste 5% (F. 120-150 G), Pasteurized Whole Milk 2.4% (F. 1 L), Yoghurt Product 3% (F. 120-150), Butter 72.5% (F. 180)
Contract Award For Sweet Cream Butter 170 G, Whole Milk 900 Ml, Yoghurt Product 125 G, Cottage Cheese 200 G, Sour Cream 400 G, Curd Dessert 140 G, Biphytate 200 G, Powdered Milk 26% (Packaging Up To 1 Kg)
Contract Award For Curd Cheese, Yogurt