Drinking Milk In Tetra Bags. St Rk 1733-2015. Consistency - Liquid, Homogeneous, Not Viscous, Slightly Viscous. Without Protein Flakes And Fat Lumps. The Taste And Smell Are Characteristic Of Milk, Without Any Foreign Tastes Or Odors. The Color Is White, Uniform Throughout The Mass. Drinkable With At Least 3.2%, But Not More Than 6% Fat Content, Sterilized. In Tetra Bags With A Volume Of No More Than 1 Liter., Kefir. Gost 31454-2012. Without Unnecessary Tastes And Smells, Without Lumps, Fat Content Of At Least 3.2%, Drinkable. In Tetra Bags, Volume No More Than 1 Liter. With Production Date And Expiration Date Labels., Butter. Gost 32261-2013. Made From Cows Milk, The Highest Grade, Does Not Contain Trans Isomers Of Fatty Acids, Does Not Contain Saturated Fats And Fats Of Vegetable Origin, Emulsifiers, Preservatives, Dyes, Without Foreign Taste And Odor, Dense Consistency, Dry, Plastic, Homogeneous, Shiny When Cut, Light Yellow In Color. Bitter, Rancid, Musty, Moldy, Pronounced Fodder Taste, Sour Taste Are Not Allowed. Containing Fats Of At Least 72.5%, Must Contain Only Milk Fats From Cows Milk, Energy Value Of At Least 748 Kk. The Label Must Indicate The Production Date, Shelf Life, And Expiration Date., Fresh Cottage Cheese, Fat Mass Fraction 9-18%. St Rk 94-95. Technical Description: By Weight, Fat Content - 9-18% Is Produced From Normalized Cows Milk, Fermented Starter Prepared With Pure Cultures Of Lactic Acid Streptococci, With Or Without The Use Of Solutions Of Calcium Chloride Coagulating Enzyme, Followed By Heating The Curd. The Taste And Smell Are Clean, Fermented Milk. Consistency - Homogeneous, Soft, Crumbly. Heterogeneous With The Presence Of Soft Grains Is Allowed. The Color Is White, With A Cream Tint, Uniform Throughout The Mass. Packaged In 200-500 Gram Packages, Factory Produced, With Release Date And Expiration Date Labels., Cheese, Rennet Cheese Is Hard, Without Damage Or Wrinkles, Has A Moderately Pronounced Cheesy, Sour Taste Without Foreign Smell Or Taste, Tender, Plastic, With A Uniform Consistency, Containing Fats Of At Least 20%. When Cut, The Cheese Has A Pattern Consisting Of Round Or Oval-Shaped Eyes, Evenly Spaced Throughout The Mass. St Rk 1063-2002. Color: From White To Slightly Yellow, Uniform Throughout The Mass.
