Vacalin's Tybo Light cheese is a matured cheese, with medium moisture and semi-fat, it is obtained by the coagulation of milk by means of rennet, complemented by the action of specific lactic bacteria. It is presented in slices. Contains 30 % less fat and 20% less calories than the classic Vacalin Tybo cheese.

Ingredients

Pasteurized standardized milk, lactic ferments, salt, calcium chloride, rennet, natural color (Annato)

Making

The standardized milk is pasteurized at 72 °C and sent to the processing vat where the rest of the ingredients are incorporated. The resulting curd is pressed, molded and then placed in brine. The cheeses are then matured for 30 days at 4 - 7 °C. The cheese is then sliced and packaged in modified atmosphere in plastic containers. The finished product is kept in refrigerated chambers until shipment.

Organoleptic characteristics

• Color: uniform yellowish white.
• Taste and Smell: lactic, soft, slightly salty. Characteristic smell, little accentuated.
• Appearance: semi-hard and elastic consistency.