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.
Nutrition
| Nutritional values | per 100g |
| Energetic value kJ/kcal | 498/119 |
| Fat (g) | 5.0 |
| including saturated fatty acids (g) | 3.0 |
| Carbohydrates (g) | 0.8 |
| including sugars (g) | 0.8 |
| Protein (g) | 18.0 |
| 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 |