| PRODUCTION YIELDS |
ИШЛАБ ЧИҚАРИШ |
(kg of cheese for 100 lt of milk).(кг Пишлоқ 100 лт сутдан) |
| ENGLISH |
ЎЗБЕКЧА |
% |
| CHEESES YIELD |
ПИШЛОҚ ФОИЗИ |
|
| Asiago |
Асиаго |
9-11 |
| Blue |
Блу |
11-13 |
| Brie |
Бри |
12-14 |
| Caciocavallo |
Какиокавалло |
10-12 |
| Caciotta (sheep milk) |
Какиотта |
14-16 |
| Caciotta (cow milk) |
Какиотта |
10-12 |
| Camembert |
Камамберт |
12-14 |
| Caprini freschi (cow milk) |
Каприни фрески |
13-16 |
| Caprini freschi lattici (goat milk) |
Каприни фрески |
12-13 |
| Cheddar |
Чедар |
9-10 |
| Cottage |
Коттадж |
15-20 |
| Cream Cheese |
Крем чииз |
18-27 |
| Edam |
Эдам |
9-11 |
| Emmental svizzero |
Эмментал свиззеро |
7-8 |
| Emmental senza crosta |
Эмментал сенза кроста |
8-10 |
| Feta (sheep milk) |
Фета |
15-21 |
| Feta (cow milk) |
Фета |
12-16 |
| Fiore sardo (sheep milk) |
Фиоре сардо |
16-18 |
| Fontal |
Фонтал |
9-10 |
| Fontina |
Фонтина |
9-10 |
| Fromage Blanc |
|
13-17 |
| Gorgonzola |
|
11-13 |
| Gouda |
|
9-11 |
| Grana Padano maturo |
|
7-8 |
| Gruyère |
|
8-9 |
| Havarti |
|
11-13 |
| Italico |
|
11-12 |
| Kefalotiri (sheep milk) |
|
14-15 |
| Manchego (sheep milk) |
|
13-15 |
| Montasio |
|
8-9 |
| Mozzarella (buffalo milk) |
|
16-22 |
| Mozzarella (cow milk) |
|
12-15 |
| Munster – Pont l’Evéque |
|
12-13 |
| Pannerone |
|
11-12 |
| Parmigiano Reggiano maturo |
|
7-8 |
| Pecorino Romano (sheep milk) |
|
15-16 |
| Pecorino Toscano (sheep milk) |
|
14-16 |
| Provolone |
|
9-11 |
| Quark |
|
14-22 |
| Quartirolo |
|
12-13 |
| Queso Blanco |
|
15-18 |
| Ragusano |
|
7-9 |
| Robiola |
|
13-14 |
| Roquefort (sheep milk) |
|
16-22 |
| Taleggio |
|
12-14 |
| Tomini freschi |
|
12-14 |
| Cacioricotta |
|
25-35 |
| Ricotta (cow milk) |
|
3-4 |
| Ricotta (sheep milk) |
|
7-8 |
| Yoghurt |
|
95-100 |
| Pasteurized milk |
|
100 |
