Melted cheese line

Sir je tvrdi ili polutvrdi proizvod mlijeka koji se dobija zgrušavanjem i odvajanjem čvrste materije iz mlijeka od tečnosti (sirutka). Što više sirutke odvojimo, to dobivamo tvrđi sir. Sir je proizvod grušanja kazeinskog kompleksa u mlijeku uz dodatak sirila. Topljeni sir je proizvod koji se dobiva od mješavine usitnjenih sireva (različitih tipova i stupnja zrelosti), uz dodatak soli za topljenje i vode te zagrijavanjem mješavine pri djelomičnom vakuumu, uz konstantno miješanje do postizavanja homogene mase. Dodatkom maslaca u topljene tvrde i polutvrde beljske sireve prije 50 godina nastao je topljeni sir Buco. Proizvod zvučnog i prepoznatljivog imena i stalne kvalitete od samog početka ima svoje vjerne potrošače. Kvaliteta Buce proizlazi iz mazivosti, ujednačene čvrstoće i ugodnog blagog mirisa, a privrženost Buci prenosi se iz generacije u generaciju.Cheese is a hard or a semi-hard product of milk that we can get by the coagulation and separation of solid matter from the whey. Consequently with amount of the separate whey, the harder cheese will be produced. Cheese is product of casein-complex coagulation in milk by the addition of rennet. Melted cheese is a product that is derived from the fragmented mixture of cheeses (various types and degrees of maturity), with adding of salt for melting and water heating the mixture of water in a partial vacuum, with constant stirring to achieve a homogeneous mass. With the addition of melted butter in BELJE’s to semi-hard and hard cheeses, melted cheese Buco was created 50 years ago. Recognizable product name and constant quality from the beginning of it production, this type of cheese has been constant loyal consumers. His quality comes from Buco’s smearing feature, equivalent strength, and a pleasant mild fragrance, a commitment Buco’s transmitted from generation to generation