Slava Süt | Quality of Nature

It is obtained by coagulating the skimmed pasteurized milk with the rennet enzyme, removing the lactose by washing and drying the clot obtained. It can be melted as a powder and used with different foodstuffs. It does not contain any preservatives, colorants and other additives.

Features

  • Liquid Powder
  • Homogeneous Structure
  • It has its own unique taste, smell and color.
  • Dairy Products (Melt cheese, analogue cheese)
  • Provides elasticity.
  • Supports texture development.
  • It allows the oil and water phase to be dispersed homogeneously within each other.
  • It is a nutritional supplement as a protein.