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Ingredients: Pasteurized goat milk (80%), sheep (10%), cow (10%), rennet, salt.
It is produced according to the Cheese Declaration of the Turkish Food Codex.
Contains at least 45% milk fat in dry matter.
It should be stored at +2°C / +4°C cold.
The expiration date (STT), production date (URT), and packaging date (PKT) are present on the package.
PKT is also the batch serial number.
It must be consumed before the expiry date.
It must be matured for at least 240 days from the date of production and release on the market.
The ISO 9001 Quality Management System and ISO 22000 Food Safety Management System are implemented in our business in its current form.

Product name

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Ingredients: Pasteurized goat milk (80%), sheep (10%), cow (10%), rennet, salt.
It is produced according to the Cheese Declaration of the Turkish Food Codex.
Contains at least 45% milk fat in dry matter.
It should be stored at +2°C / +4°C cold.
The expiration date (STT), production date (URT), and packaging date (PKT) are present on the package.
PKT is also the batch serial number.
It must be consumed before the expiry date.
It must be matured for at least 240 days from the date of production and release on the market.
The ISO 9001 Quality Management System and ISO 22000 Food Safety Management System are implemented in our business in its current form.

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المكونات: حليب ماعز مبستر (80%)، غنم (10%)، بقر (10%)، منفحة، ملح.
يتم إنتاجه وفقًا لبيان الجبن الصادر عن دستور الغذاء التركي.
يحتوي على ما لا يقل عن 45٪ من دهن الحليب في المادة الجافة.
يجب أن يتم تخزينه في درجة حرارة +2 درجة مئوية / +4 درجة مئوية بارد.
تاريخ انتهاء الصلاحية (STT)، تاريخ الإنتاج (URT)، وتاريخ التعبئة والتغليف (PKT) موجود على العبوة.
PKT هو أيضًا الرقم التسلسلي للدفعة.
ويجب استهلاكه قبل تاريخ انتهاء الصلاحية.
أن يتم نضجها لمدة 240 يومًا على الأقل من تاريخ الإنتاج وطرحها في الأسواق.
يتم تطبيق نظام إدارة الجودة ISO 9001 ونظام إدارة سلامة الأغذية ISO 22000 في أعمالنا بشكلها الحالي.

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İçindekiler: Pastörize keçi (%80), koyun ( %10) ve inek(%10) sütleri, Peynir Mayası, Tuz.
Türk Gıda Kodeksi Peynir Tebliği’ne uygun olarak üretilmiştir.
Kuru maddede en az %45 süt yağı içerir.
+2 ºC / +4 ºC soğukta muhafaza edilmelidir.
Son tüketim tarihi (STT), üretim tarihi (ÜRT) ve paketleme tarihi (PKT) ambalaj üzerindedir.
PKT aynı zamanda Parti Seri Numarasıdır.
Son tüketim tarihinden önce tüketilmelidir.
Üretim tarihinden itibaren en az 240 gün olgunlaştırılarak piyasaya arz edilmiştir.
İşletmemizde güncel halleriyle ISO 9001 Kalite Yönetim Sistemi ve ISO 22000 Gıda Güvenliği Yönetim Sistemi yürütülmektedir.

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