Requirements and Specifications of the Product: 1) Fatty acid composition on product can have the following composition: - 100% milk fat - Combined (part of the milk fat is replaced by vegetable); 2) Physical and chemical indicators of fat and moisture in the product: - Indicators of fat from 1.5 to 60% (low-fat product is allowed); - Moisture indicators from 40 to 60% (moisture not above 60%); 3) Organoleptic characteristics: - Taste and smell of milk; - Without foreign tastes; - dough color from light yellow to white; - No picture, the dough has a fibrous structure; 4) Evaluation for manufacturability: - The ability of the product to give cheese strands in the finished product at cheddaring (submelting); Tel: 8 (4932) 93- 28- 20 (ext. 135) Contact person: Polina Show More