Lactic cheese
Ingredients
- Pasteurized Milk
- Edible Salt
- Oral Lactic Acid
Durability
90 days in the refrigerator at 4 to 8 degrees
انرژی
192.4 Cal
چربی
14 gr
نمک
2 gr
قند
0 gr
Lactic cheeses are traditional Iranian cheeses produced with little or no whey. Adding lactic acid bacteria to milk causes the milk to thicken and form a cheese clot. Lactic cheese is rich in protein, calcium, phosphorus, vitamin A, and valuable minerals. Kale lactic cheese is used for breakfast and salad. The texture of this product is entirely curable, and the taste of the product is similar to fresh milk with a less salty aftertaste.
