Pickled cheese “Suluguni” with a mass fraction of fat 45%
TU U 4639069: 95
Packing: vacuum, polyethylene film
Ingredients: whole cow’s milk, law fat cow’s milk, bacterial leaven, calcium chloride, milk-forming enzyme preparation, kitchen salt
Storage conditions: at the temperature from -2ºС to + 2ºС and a relative humidity of air of (85 ± 5)%
Expiration date: 2 months from the date of production

Pickled cheese “Brinzen” with a mass fraction of fat 45%
SOU 15537191: 2004
Packing: vacuum, polyethylene film
Ingredients: whole cow’s milk, law fat cow’s milk, bacterial leaven, calcium chloride, milk-forming enzyme preparation, kitchen salt
Storage conditions: at the temperature from 0ºС to + 8ºС and a relative humidity of air of (80 ± 5)%
Expiration date: 30 days from the date of production

Soft cheese “Adygei” with a mass fraction of fat 45%
SOU 15.5-37-191: 2004
Ingredients: whole cow’s milk, law fat cow’s milk, bacterial leaven, calcium chloride, milk-forming enzyme preparation, kitchen salt
Packing: vacuum, polyethylene film
Storage conditions: at the temperature from 0ºС to + 8ºС and a relative humidity of air of (80 ± 5)%
Expiration date: 20 days from the date of production

Rennet cheese “Cheddar” with a mass fraction of fat 45%
TU U 15.5-32861671-001: 2007
Packing: vacuum, polyethylene film
Ingredients: whole cow’s milk, law fat cow’s milk, cream, food bacterial leaven, calcium chloride, potassium nitric acid, milk-forming enzyme preparation
Storage conditions: at the temperature from -4ºС to + 6ºС and a relative humidity of air of (75 ± 5)%
Expiration date: no more than 60 days from the date of production

Hard cheese “Rosiyskyi classic” with a mass fraction of fat 50%
TU U 15.5-30978685-022: 2005
Packing: vacuum, polyethylene film
Ingredients: whole cow’s milk, law fat cow’s milk, salt, bacterial leaven, calcium chloride, potassium nitric acid, milk-forming enzyme preparation, natural dye annatto
Storage conditions: at the temperature from -4 ° С to 0 ° С and a relative  humidity (85-90%) or at the temperature from 0 ° С to 8 ° С and a relative humidity of air (80-85%), a mass fraction of fat in the dry substance is 50,0 ± 1,6%
Expiration date: 150 days from the date of production

Hard cheese “Ukrainskyi” with a mass fraction of fat 50%
DSTU 4421: 2005
Packing: vacuum, polyethylene film
Ingredients: whole cow’s milk, law fat cow’s milk, salt, food bacterial leaven, calcium chloride, potassium nitric acid, milk sweetening agent, natural dye annatto
Storage conditions: at the temperature from 0ºС to 8ºС and a relative humidity of air of (85 ± 5)%
Expiration date: no more than 5 months from the date of production

Hard cheese “Poshehonskyi” with a mass fraction of fat 45%
DSTU 4558: 2006
Packing: vacuum, polyethylene film
Ingredients: whole cow’s milk, law fat cow’s milk, salt, food bacterial leaven, calcium chloride, potassium nitric acid, milk-forming enzyme preparation, natural dye annatto
Terms and conditions of storage:
at the temperature from -8ºС to -2ºС and a relative humidity of air of air (85 + 5)% – no more than 8 months from the date of production;
at the temperature from 0ºС to 8ºС and a relative humidity of air of air (85 + 5)% – no more than 5 months from the date of production

Milk-based cheese product “Kyievskyi” of 50% fat
(in particular milk fat 25% of total fat content)
TU  U 15.8-33548609-010: 2008
Packing: vacuum, polyethylene film
Ingredients: law fat cow’s milk, milk fat substitute, kitchen salt, calcium chloride, potassium nitric acid, bacterial leaven, milk-forming enzyme preparation, natural dye annatto
Terms and conditions of storage:
at the temperature from -8ºС to -2ºС and a relative humidity of air of (85 + 5)% – no less than 8 months from the date of production

Dairy products are
the source of life,
energy, beauty and health.