It is produced from pasteurized creams by fermenting them with sour cream, prepared on the basis of pure cultures of sour milk and aroma-forming bacteria; dense consistency and typical taste and flavour. Digestibility of sour cream is higher than that of cream, and therefore it provides for satiety during longer period of time. A good supplement for many dishes. The following management systems are certified on the enterprise: CMK, HACCP, WMMS. Line of products: 18%, 24%, 30%.

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Nomination: Foodstuffs