Mercolac

tes y contamos con una amplia carera de clientes como referencia, Tanto a nivel de proveedores comerciales como industriales.

• Composición aproximada del queso mozzarella argentino:

• Leche pasteurizada 98.980%
• Cloruro de calcio 00.100%
• Fermentos lácticos 00.001%
• Documentación

• El establecimiento cuenta con todos los numero de habilitaciones definitivos, ya sea a nivel provincial, dé categorización, y planta de tratamiento de efluentes líquidos, Dé tratamiento de residuos etc. History

* in 1983 we began commercializing our products, which consist of all variety of cheeses, but it was in 1991 that we specialized on semisoft cheeses, In 1998 we began our elaboration beginning with an investment exceeding (united states dollars) 700.000 .

* Our products are sold to very exigent levels of society consumers and as evidence of this, we have a wide number of customers such customers are not only commercial but also industrial ones.

*Approximate composition of argentine mozzarella cheese

* pasteurized milk 98.980%
* Calcium chloride 00.101%
* milk ferments 00.0011%
* Salt 00.015%

Nutrition facts approximate composition EACH 100gr

• Calories 310 Kcal.
• Carbohydrates 0.8g
• Proteins 24.0g
• Fat 24.0g
• Calcium 700mg
• A vitamin 800u
• D vitamin 25u

• 75 grams of this product (approx, 2portions of pizza) cover% of calcium and 35% of proteins that according to resol, 18/94 GMC of MERCOSUR is recommended daily.