Butter 250 gr Novbar
Animal butter, which is obtained by churning cow's yogurt, is actually a fat-in-water emulsion that contains a lot of fat, and in addition to fat, it also contains a lot of vitamin A, which is very useful for the health of the body, as mentioned in the previous section. Most of animal butter is made up of fats, but these fats are different from ordinary household oils, these fats are completely natural and very useful for the general health of the body and strengthening the heart muscles.
Butter 400g Novbar
Before the industrial production of butter, its variety was mostly in the color and taste of butter. It may be hard for you to believe, but the feeding of cows has an effect on the color and taste of the butter we eat. With the industrial revolution of Korea in the early 19th century, the making of butter underwent a transformation and changed from salty taste to today's sweet taste. Currently, animal butter is divided into two categories: traditional butter and industrial butter (sweet butter).
Cheddar Processed Cheese 300gr Novbar
One of the important features of processed cheese is its melting method. Due to the use of emulsifying salts, processed cheeses have a homogeneous structure and fats and proteins are well mixed in the cheese. As a result, the fat is not separated from the cheese and is placed on it as a separate layer. This is one of the reasons why processed cheese is often used frozen in dishes such as pizza, lasagna, etc.
Cream Cheese 160gr Novbar
Cream Cheese It is a product obtained by mixing cream with milk without adding heat. It should be stored at a temperature below 10 degrees. Its taste is very unique and it is soft and spreadable like butter. Cream cheese is made by mixing cream with milk without heat. To prepare cream cheese, cream is first pasteurized to destroy its dangerous microorganisms. Then, by adding lactic acid bacteria to the cream, it makes the texture of the cheese soft and creamy. Do not forget to store the cream cheese at a temperature below 10 degrees Celsius.
Cream Cheese 230gr Novbar
Cream Cheese It is a product obtained by mixing cream with milk without adding heat. It should be stored at a temperature below 10 degrees. Its taste is very unique and it is soft and spreadable like butter. Cream cheese is made by mixing cream with milk without heat. To prepare cream cheese, cream is first pasteurized to destroy its dangerous microorganisms. Then, by adding lactic acid bacteria to the cream, it makes the texture of the cheese soft and creamy. Do not forget to store the cream cheese at a temperature below 10 degrees Celsius.
Cream Cheese 35gr Novbar
Cream Cheese It is a product obtained by mixing cream with milk without adding heat. It should be stored at a temperature below 10 degrees. Its taste is very unique and it is soft and spreadable like butter. Cream cheese is made by mixing cream with milk without heat. To prepare cream cheese, cream is first pasteurized to destroy its dangerous microorganisms. Then, by adding lactic acid bacteria to the cream, it makes the texture of the cheese soft and creamy. Do not forget to store the cream cheese at a temperature below 10 degrees Celsius.
Cream Cheese 80gr Novbar
Cream Cheese It is a product obtained by mixing cream with milk without adding heat. It should be stored at a temperature below 10 degrees. Its taste is very unique and it is soft and spreadable like butter. Cream cheese is made by mixing cream with milk without heat. To prepare cream cheese, cream is first pasteurized to destroy its dangerous microorganisms. Then, by adding lactic acid bacteria to the cream, it makes the texture of the cheese soft and creamy. Do not forget to store the cream cheese at a temperature below 10 degrees Celsius.
Cream Cheese 90gr Novbar
Cream Cheese It is a product obtained by mixing cream with milk without adding heat. It should be stored at a temperature below 10 degrees. Its taste is very unique and it is soft and spreadable like butter. Cream cheese is made by mixing cream with milk without heat. To prepare cream cheese, cream is first pasteurized to destroy its dangerous microorganisms. Then, by adding lactic acid bacteria to the cream, it makes the texture of the cheese soft and creamy. Do not forget to store the cream cheese at a temperature below 10 degrees Celsius.
Cream Processed Cheese 250gr Novbar
One of the important features of processed cheese is its melting method. Due to the use of emulsifying salts, processed cheeses have a homogeneous structure and fats and proteins are well mixed in the cheese. As a result, the fat is not separated from the cheese and is placed on it as a separate layer. This is one of the reasons why processed cheese is often used frozen in dishes such as pizza, lasagna, etc.
Cream Processed Cheese 300gr Novbar
One of the important features of processed cheese is its melting method. Due to the use of emulsifying salts, processed cheeses have a homogeneous structure and fats and proteins are well mixed in the cheese. As a result, the fat is not separated from the cheese and is placed on it as a separate layer. This is one of the reasons why processed cheese is often used frozen in dishes such as pizza, lasagna, etc.