"Acidophilic Paste 4.0% Fat" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Acidophilic paste 4.0% fat is a cultured dairy product produced by fermenting pasteurized cow's milk with pure cultures of acidophilic bacillus, lactic bacteria, and dairy yeasts.

Lactobacillus acidophilus used for the preparation of the acidophilic paste has high enzymatic activity, which allows it to break down lactose (milk sugar) and milk proteins, making the product easily digestible.

Acidophilic paste has a characteristic fermented taste and aroma, a thick, dense texture, and its color ranges from milky-white to creamy.

Acidophilic paste contains a large amount of beneficial substances, such as proteins, fats, carbohydrates, vitamins (A, D, B group, K, E, PP), minerals (calcium, phosphorus, magnesium, sodium, potassium, iron, zinc, copper, iodine, selenium, fluoride, cobalt, molybdenum, selenium), as well as beneficial lactic acid bacteria.

Acidophilic paste can be used as a standalone product, as well as an ingredient for preparing various dishes.

Nutritional value per 100 g of product:

• proteins — 2.8 g,
• fats — 4.0 g,
• carbohydrates — 4.2 g.

Energy value — 66 kcal.

Storage conditions: at temperatures from +2 °C to +6 °C.

Shelf life: 5 days.

GOST 31454-2012.

Note that the values shown may vary slightly depending on the manufacturer.