Sour Cream. St Rk 2799-2015. A Fermented Milk Product Produced From Normalized Pasteurized Cream Using Pure Cultures Of Lactic Acid Streptococci And Intended For Direct Consumption. Sour Cream Is Produced In Compliance With Sanitary Standards And Rules For Dairy Industry Enterprises In Accordance With Regulatory Documentation And Technological Instructions Approved In The Prescribed Manner. Fat Content 15%, 400 G, Half Glass. Appearance And Consistency: Homogeneous, Moderately Thick Mass With A Glossy Surface, Slightly Viscous With The Presence Of Single Air Bubbles, With Slight Graininess. Taste And Smell: Pure, Fermented Milk, With A Pronounced Taste And Aroma Characteristic Of A Pasteurized Product. Color: White With A Cream Tint, Uniform Throughout The Mass. Acidity, ºt: 60-90. 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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