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 features the product complies with requirements stated in Table 1.
Table 1
Indices
Features of sour cream
Appearance and consistency
Homogeneous, thick enough, shiny appearance. A lower density,
slight viscosity, presence of separate air bubbles are allowed.
Taste and odour
Pure, sour-milk with an apparent smack and aroma, characteristic
of a pasteurized product. A slight feed smack is allowed.
Colour
White, with a creamy tint, regular all over the mass.
Regarding physical and chemical indices the milk complies with requirements stated in Table 2.
Table 2
Indices
Standart
20%
Fraction of total mass of fat, %, min
20
Acidity, °Т
60-100
Manufacture temperature,
°С, max
6
phosphatase
absent
Note. The difference of a fraction of total mass of fat of ± 0.5 % is allowed in some packing units.
Sour cream shall be kept at a temperature of 4±2 °C in an airtight container for 14 days.
