DATE | HS_CODE | Product Description | Trademark | Country | Net Weight | Statistical Cost | Place | Shipper Name | Consignee Name |
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2017-09-04 | 0406105002 | Soft cheese FAT 0,3-9% by weight, fermenting milk MIXTURE MADE Lactococcus and thermophilic lactic streptococci With ISP.KOAGULYATSII protein, serum withdrawal TSENTREFUGIROVANIEM:. 9222-008-00426012-04 TU, GOST 31453-2013, NOT | *** | RUSSIA | 586.58 | 1783,55 | *** | ***** | ***** |
2017-09-04 | 0406105002 | Cottage cheese products FAT 18% ACID-MANUFACTURED method of rennet (milk pasteurization at 78 + 2 ° C with extracts 16-20 C, cooling to 30-38 ° C ripening; fermentation of mesophilic lactic streptococci create. | *** | RUSSIA | 1300 | 1265,16 | *** | ***** | ***** |
2017-09-06 | 0406105002 | Cottage cheese products FAT 18% ACID-MANUFACTURED method of rennet (milk pasteurization at 78 + 2 ° C with extracts 16-20 C, cooling to 30-38 ° C ripening; fermentation of mesophilic lactic streptococci create. | *** | RUSSIA | 650 | 634,83 | *** | ***** | ***** |
2017-09-08 | 0406105002 | Cottage cheese products FAT 18% ACID-MANUFACTURED method of rennet (milk pasteurization at 78 + 2 ° C with extracts 16-20 C, cooling to 30-38 ° C ripening; fermentation of mesophilic lactic streptococci create. | *** | RUSSIA | 1250 | 1235,98 | *** | ***** | ***** |
2017-09-11 | 0406105002 | Soft cheese FAT 0,3-9% by weight, fermenting milk MIXTURE MADE Lactococcus and thermophilic lactic streptococci With ISP.KOAGULYATSII protein, serum withdrawal TSENTREFUGIROVANIEM:. 9222-008-00426012-04 TU, GOST 31453-2013, NOT | *** | RUSSIA | 475.59 | 1746,02 | *** | ***** | ***** |
2017-09-12 | 0406105002 | Cottage cheese products FAT 18% ACID-MANUFACTURED method of rennet (milk pasteurization at 78 + 2 ° C with extracts 16-20 C, cooling to 30-38 ° C ripening; fermentation of mesophilic lactic streptococci create. | *** | RUSSIA | 1000 | 988,29 | *** | ***** | ***** |
2017-09-14 | 0406105002 | Cottage cheese products FAT 18% ACID-MANUFACTURED method of rennet (milk pasteurization at 78 + 2 ° C with extracts 16-20 C, cooling to 30-38 ° C ripening; fermentation of mesophilic lactic streptococci create. | *** | RUSSIA | 1900 | 1861,52 | *** | ***** | ***** |
2017-09-18 | 0406105002 | Soft cheese FAT 0,3-9% by weight, fermenting milk MIXTURE MADE Lactococcus and thermophilic lactic streptococci With ISP.KOAGULYATSII protein, serum withdrawal TSENTREFUGIROVANIEM:. 9222-008-00426012-04 TU, GOST 31453-2013, NOT | *** | RUSSIA | 505.16 | 1539,38 | *** | ***** | ***** |
2017-09-19 | 0406105002 | Cottage cheese products FAT 18% ACID-MANUFACTURED method of rennet (milk pasteurization at 78 + 2 ° C with extracts 16-20 C, cooling to 30-38 ° C ripening; fermentation of mesophilic lactic streptococci create. | *** | RUSSIA | 1675 | 1642,32 | *** | ***** | ***** |
2017-09-25 | 0406105002 | Soft cheese FAT 0,3-9% by weight, fermenting milk MIXTURE MADE Lactococcus and thermophilic lactic streptococci With ISP.KOAGULYATSII protein, serum withdrawal TSENTREFUGIROVANIEM:. 9222-008-00426012-04 TU, GOST 31453-2013, NOT | *** | RUSSIA | 278.82 | 849,4 | *** | ***** | ***** |