"Estonian cheese, fat in dry matter 45%" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Estonian cheese, fat in dry matter 45% — a semi-hard cheese produced from pasteurized cow's milk using microbial-origin rennet agents.

Organoleptic properties:

• appearance: rind smooth, thin, without damage and without paraffin under the rind, color from light yellow to yellow,
• taste and aroma: pronounced cheese flavor, slightly tangy,
• texture: the dough is pliable, uniform,
• pattern: cheese has a pattern consisting of eyes (holes) of round, oval or angular shape, evenly distributed throughout the mass.

Chemical composition:

• water: not more than 44.0%,
• fat (calculated on dry matter): not less than 45.0%,
• protein (calculated on dry matter): not less than 26.0%,
• ash: not more than 4.0%.

Microbiological indicators:

• KMAFAnM: not more than 1000