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Processed Cheese, Sausage, Smoked. Gost 31690-2013. Net Weight: 1000 Kg. Fat In Dry Matter, Not Less Than 40%. Moisture, No More Than 52%. Table Salt, No More Than 3%. Cheese In A Cellophane Shell. The Color Of The Shell Is From Light To Dark Brown. The Surface Of The Loaf Is Clean, Waxed. Taste And Smell: Moderately Spicy With A Smoky Taste And Smell. Consistency: Moderately Dense, Cohesive, Slightly Elastic, Homogeneous Throughout The Entire Mass Of Cheese. Dough Color: On A Cross Section Under The Shell At A Depth Of 0.1-0.5 Cm, The Color Is Yellow, Towards The Center It Is Light Yellow. Storage: 30 Days. Dairy Products Are Delivered Upon Request 5 Times A Week, In The Morning, According To Menu Requirements. Delivery And Unloading Of Goods Is Carried Out By The Supplier To The Storage Location (Warehouse, Vegetable Storehouse), Kefir. Gost 31454-2012. Packaging: 500 Grams, Fin/Pack. Fat Content: 2.5%. Appearance And Consistency: Homogeneous, With A Broken Clot Due To The Tank Production Method. Gas Formation In The Form Of Individual Eyes Caused By Normal Microflora Is Allowed. No More Than 2% Of The Volume Of Released Whey Is Allowed On The Surface Of Kefir. Taste And Smell: Sour Milk, Refreshing, Slightly Spicy. Color: Milky White. The Shelf Life Of Kefir Is No More Than 10 Days From The End Of The Technological Process. Dairy Products Are Delivered Upon Request 5 Times A Week, In The Morning, According To Menu Requirements. Delivery And Unloading Of Goods Is Carried Out By The Supplier To The Storage Location (Warehouse, Vegetable Storehouse), Milk. St Rk 1733-2015; Gost 31450-2013. Ultra-Pasteurized. A Product With A Long Shelf Life, Produced From Normalized Milk, Subjected To Homogenization And Single Sterilization, T/Fino, Packaged 1 Liter, Fat Content 2.5%. Appearance: Opaque Homogeneous Liquid Without Sediment. Consistency: Liquid, Homogeneous, Not Viscous, Slightly Viscous, Without Protein Flakes And Lumps Of Fat. Taste And Smell: Clean, Without Foreign Tastes Or Odors. The Presence Of A Characteristic Pasteurization Taste Is Allowed. Color: White To Cream. Density Kg/M³, Not Less Than 1.028. Acidity °T, No More Than 20. Products Are Delivered Upon Request In The Morning (3 Times A Week). Delivery And Unloading Of Goods Is Carried Out By The Supplier To The Storage Location (Warehouse, Vegetable Storehouse), Butter. Gost 32261-2013. Corrugated, 1000 G. Made From Cows Milk, Obtained By Separating Or Churning The Cream. Natural Product, Not A Spread, Without Trans Fats And Palm Oil. Butter Is Produced In Accordance With The Requirements, In Compliance With Sanitary Standards And Rules For Dairy Industry Enterprises According To Regulatory Documentation, Technological Instructions, Approved In The Prescribed Manner. Taste And Smell: Pronounced Creamy Taste Of Pasteurization, Without Foreign Tastes And Odors; Insufficiently Expressed Creamy And/Or Pasteurized Flavor. Appearance And Consistency: Dense, Plastic, Homogeneous Or Not Sufficiently Dense And Plastic; The Cut Surface Is Shiny Or Slightly Shiny, Or Slightly Matte. Color: Light Yellow, Uniform Throughout The Mass. Fat, Not Less Than 72.5%. Moisture, Not Less Than 25.0. Attention! Butter With Less Fat Content Will Not Be Accepted! Delivery And Unloading Of Goods Is Carried Out By The Supplier The Next Day After The Customer’S Request To The Storage Location (Warehouse, Vegetable Storehouse), Cottage Cheese. Gost 31453-2025; Gost 31453-2013. A Fermented Milk Product Produced Using Starter Microorganisms - Lactococci And Thermophilic Lactic Acid Steptococci And The Method Of Acid Or Acid-Rennet Coagulation Of Proteins With Subsequent Removal Of Whey By Self-Pressing And (Or) Pressing. Cottage Cheese Must Be Produced In Accordance With The Requirements, In Compliance With Sanitary Standards And Rules For Dairy Industry Enterprises According To Regulatory Documentation, Technological Instructions, Approved In The Prescribed Manner. The Cottage Cheese Is Not Fatty, It Weighs Only. Net Weight 1000 Gr. Appearance: Soft, Smearable Or Crumbly With Or Without Noticeable Particles Of Milk Protein; For A Low-Fat Product, A Slight Release Of Whey Is Allowed. Taste And Smell: Clean, Fermented Milk, Without Foreign Tastes And Odors. Color: White Or Creamy, Uniform Throughout The Mass. Storage For No More Than 3 Days From The End Of The Technological Process. Dairy Products Are Delivered Upon Request 2-3 Times A Week, In The Morning, According To Menu Requirements. Delivery And Unloading Of Goods Is Carried Out By The Supplier To The Storage Location (Warehouse, Vegetable Storehouse), The Cheese Is Semi-Hard. Gost 32260-2025; Gost 32260-2013. It Is Produced In Accordance With The Requirements, In Compliance With Sanitary Standards And Rules For Dairy Industry Enterprises According To Regulatory Documentation, Technological Instructions, Approved In The Prescribed Manner. (Pressed, With A Low Second Heating Temperature). Net Weight 1000 Kg. Appearance: The Crust Is Smooth, Thin, Without Damage And Without A Thick Subcortical Layer, Covered With Special Paraffin, Combined Compounds Or Polymer Films Under Vacuum. Taste And Smell: Pronounced Cheesy, With Pungency And Slight Sourness. Consistency: The Dough Is Plastic, Slightly Brittle When Bending, Homogeneous. Pattern: When Cut, The Cheese Has A Pattern Consisting Of Round, Oval Or Angular Eyes, Evenly Spaced Throughout The Mass. Dough Color: From White To Slightly Yellow, Uniform Throughout The Mass. Fat In Dry Matter: 45.0 ± 1.6. Moisture, No More Than 44%. Table Salt: 1.5-3.0. Storage: 6 Months. Dairy Products Are Delivered Upon Request 5 Times A Week, In The Morning, According To Menu Requirements. Delivery And Unloading Of Goods Is Carried Out By The Supplier To The Storage Location (Warehouse, Vegetable Storehouse)
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