5% curd

Ingredients: pasteurised milk, starter culture of lactic acid bacteria

Dairy product obtained by souring skimmed milk with lactic acid bacteria, then warming and partially separating from whey.

The texture of curd is coarse or grainy. 

 

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Nutrition

Nutritional values per 100g
Energetic value kJ/kcal 503/119
Fat (g) 5.0
including saturated fatty acids (g) 3.0
Carbohydrates (g) 0.8
including sugars (g) 0.5
Protein (g) 17.6
Salt (g) 0.1

 

packaging type unit weight, kg pcs per box boxes in a row per pallet number of rows per pallet total net wt. per pallet, kg total gr wt. per pallet, kg total height per pallet, cm
cups 0.250 12 6 12 216 268 175
trays 0.250 8 16 8 256 325 167
trays 0.350 6 16 8 269 334 167
trays 0.400 6 16 8 307 373 192
trays 0.600 4 16 8 307 370 192
pails 4.00 1 18 7 504 552 146