environmentally friendly products
Raw materials are accepted if there is a TTN and a quality and safety certificate, auxiliary materials are accepted if there is a quality certificate, a certificate of state hygienic registration, a certificate of conformity.
Physical-chemical, microbiological, and radiometric control of raw materials is carried out for each batch in accordance with the requirements.
The company's production laboratory meets the criteria of the accreditation system of the Republic of Belarus and was accredited for technical competence in accordance with the requirements of STB ISO/IEC 17025 in July 2005.
First, the milk is heated, then cooled. For fermentation, rennet or milk starter culture is added to the milk. This creates the basis of our high-quality cheese.
A variety of modern presses are used at the pressing stage
Cheese salting is carried out in salt pools using containers filled with brine.
Maturation and storage of cheese is carried out in chambers that maintain the necessary humidity and temperature conditions, in polymer films or coated with special alloys. Cheese heads are placed on shelves in stationary racks or mobile containers.
The raw material is pre-processed by temperature, then it is purified, then ultrafiltration, thermization and homogenization of the concentrated product, automatic dosing of the enzyme and salt, and packaging of the finished product.
To get high-quality butter, we strictly follow the technology, use high-quality raw materials, work on reliable equipment, observe the storage and sanitation regime. This way we preserve all the useful properties of this valuable product.
Ghee is obtained by over-heating, the essence of which is to evaporate water and remove milk proteins from butter. With this method, the milk protein casein — one of the most well — known allergens-is almost completely removed.
Our products are ready to go to your table!