KAROUN CHEESE

BRAIDED STRING CHEESE

LABNE (STRAINED YOGURT)

PLAIN SET YOGURT (LABAN)

YOGURT DRINK

YOFRUIT

baby

cow

KAROUN'S CHEESE PLANT

KAROUN'S CHEESE PLANT

Fresh milk

KAROUN cheese KAROUN

FRESH MILK

Pasteurized-homogenized

Generations have grown with Karoun's milk.

KAROUN'S FRESH MILK is the healthy, 100% natural and fresh Lebanese milk. It is directly cooled at the farm to 4oC than transported to the dairy where it is homogenized to ensure that fat particles are dispersed equally throughout the milk thus facilitating digestion.

The milk is then Pasteurized at 90oC for 15 seconds then immediately cooled to 4oC to eliminate all the harmful bacteria that might be present in the fresh milk.

KAROUN'S MILK does not contain any additives. It is an important source of calcium essential for the growth and maintenance of the teeth and bones and provides you with proteins minerals and vitamins.

 

Shelf-Life: 7 days from date of production stored at 2o-5oC before opening.
Filled in: 1 Liter gable top carton.
Ingredient: Fresh raw cow milk meeting the requirement of LIBNOR for row milk.
Fat Contents: min. 3%
Solids nonfat contents: min.8.5%
Total Acidity : max 0.18%
Microorganisms: less than 50000/ml as determined by the standard plate count method.

It is produced in conformity to the recommended international code   of practice of general principles of food hygiene by the codex Alimentarius Commission (CAC/RCP 1-1985).

 

Pasteurization ensures the exterminations of all the pathogenic organisms, including micro bacterium tuberculosis without changing the physical or organoleptic characteristics of milk.

Homogenization reduces the size of fat globules in milk to 2-6   microns.

 

Physical characteristics:

  • Natural in taste, consistency and odor.

  • Free from impurities, antibiotics and additives.

  • It does not curdle when boiled

Chemical characteristics:

  • Free from all pathogenic organisms and antibiotics.

  • It gives negative result to the phosphatase test.

  • It gives negative result to the E. Coli test

  • The reduction time for the color of methylene blue solution added to milk is not less than half an hour after incubation at 18oC for 24hours.

KAROUN Naturally Fresh

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