LASYNYA high-quality sour milk products - sour cream, kefir, ryazhanka are indispensable for your family health!
These products made at Balta Diary Plant are of higher biological and nutritive value and unique in their composition that provides for a live milky microflora. These are new generation products made by using sour milk ferments of HANSEN Firm, Denmark, a world leader in this field. The use of various sour milk bacteria and more severe processing of milk (90 to 95 °C) made it possible to obtain products whose consumer qualities are preserved perfectly well for 2 weeks.
LASUNYA sour milk products containing acidophilic and bifidus microorganisms provide for a good prophylaxis and restoration of natural microflora of intestines. These microorganisms impede the development of colibacilli, putrefactive bacteria, help eliminate disbacteriosis, reduce the level of cholesterin in blood, improve human immune system, reduce the risk of oncological diseases, diseases of gastrointestinal tract.
Dietary intake of LASUNYA sour milk products in taking some medicines (especially antibiotics) in a stressed state, in natural aging process helps improve the health.
Regarding organoleptic indices the product complies with requirements stated in Table 1.
Table 1
Indices
Features of the product
Consistency and appearance
Homogeneous, with an irregular clot (for reservoir method). Homogeneous, with a regular clot (for thermostatic method). Formation of gases as separate bubbles owing to the development of a normal microflora is allowed.
Taste and odour
Pure, sour-milk, refreshing.
Colour
Milky-white, slightly creamish.
Regarding physical and chemical indices the milk complies with requirements stated in Table 2.
Table 2
Indices
Standart for kefir
0.5 %
1 %
1,5%
2 %
2,5
3,2
Fraction of total mass of fat, %, min
-
1.0
1,5
2,0
2,5
3,2
Acidity, °Ò, max
110
110
110
110
110
110
ðÍ
Manufacture temperature, °Ñ, max
6
6
6
6
6
6
Note. The difference of a fraction of total mass of fat of ± 0.1 % is allowed in some packing units.
Kefir shall be kept at a temperature of 4±2 oC in an airtight container for 14 days.
