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Kefir

The subject matter of the process of kefir and all other sour milk products manufacture is that the lactic acid bacteria put in milk start developing at a certain temperature. As a result their vital activity the ferments are produced that influence milk sugar, which, under the influence of lactose ferment, is fermented to lactic acid, which affects proteins inducing their coagulation (turning).
 
Kefir intensifies gastric secretion and pancreatic juice secretion, stimulates nervous and cardiovascular system, suppresses putrefaction and fermentation processes in the intestinal tract. The kefir produced can be fat (3,2% fat) and nonfat; also when adding fruit fillers, fruity milk drinks that are widely used in dietic nutrition are produced.
Kefir, 3,2% fat
STB 970-94
Composition: prepared from normalized cow milk by means of ripening by the starter prepared on kefir fungi.
Nutritional value of 100 g of the product: carbohydrates – 4,0 g, fats - 3,2 g, proteins – 2,8 g.
Energy value of 100 g of the product — 56,0 kcal.
Store at a temperature of (4±2)°C.
Shelf life 5 days.
Packaging: 1 liter (polyethylene film, Pure-Pak).
Biolux-kefir, 3,2% fat
TU RB 100098867.139-2002
Composition: prepared from normalized cow milk, the kefir starter, the starter based on acidophilous bacterium and Bifidobacterium concentrate.
Nutritional value of 100 g of the product: carbohydrates – 3,8-4,0 g, fats - 3,2±0,1 g, proteins – 2,8-3,0 g.
Energy value of 100 g of the product — 55,2-56,8 kcal.
Store at a temperature of 2 to 6°C.
Shelf life 5 days.
Packaging: 1 liter, 0.5l (polyethylene film, Pure-Pak).
Fruity sour-milk drink “Raduzhny”, 2% fat
TU RB 100722175.015-2002
Composition: prepared from normalized cow milk, "Pro-quick" stabilizer, starter, fruit filling.
Nutritional value of 100 g of the product: carbohydrates – 12,1 g, fats - 2,0 g, proteins – 2,51 g.
Energy value of 100 g of the product — 76,44 kcal.
Store at a temperature of 2 to 6°C.
Shelf life 10 days.
Packaging: 500 g, Pure-Pak.


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