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  Pasteurized & Sterilized Milk

Pasteurized Packaged Buyyer or Bulk Butter

Pasteurized & Sterilized Cream

Pasteurized White Cheese

Pizza Cheese

Creamy Yoghurt

Low Fat Yoghurt

High Fat Yoghurt

Concentrated Yoghurt & Pasteurized Kashk

Ice Cream

Stick Bar Ice Cream

Sandwich Ice Cream

Pasteurized Drinking Yoghurt

Pasteurized & Sterilized Chocolate Milk & Coffee Milk

Breakfast Chocolate & Date Cream

Dessert		  
     
 




Products

  Pizza Cheese
  
   
Type Package Volume Ingredients Storage Condition
Primary Cheese 15 Kg Fresh Cow's Milk, Starter, Rennet -20°C
Pizza Cheese (Mozarella) 200 gr, 5 Kg Moulds Primary Fat Cheese -20°C



حمل شير
   
 
Fat Level Regulation Heating Taking Sample & Quality Control Tank Storage Cooling Down Filtration Taking Sample & Lab Test
             
   
Primary Fermantation Milk Adding Starter Cooling Down Taking Sample & Quality Control Pasteurization Homogenization
             
   
Warm Water Washing Heating the Clot & Whey Stirring the Clot Clot Formation Taking Sample & Quality Control Adding Rennet Taking Sample & Quality Control
               
 
   
Taking Sample & Quality Control Clot Transmission to the Moulds for Whey Seperation & Forming Clot Transmission to Filler Cheese Whey Seperation
         
 
       
Packing Cheese Transmission Moulding Device Mozarella Cheese Preparation Adding Pateurized Brine   Transmission to the Stretching Device
           
 
       
Taking Sample & Quality Control Cold Storage Taking Sample & Quality Control Packing & Boxing Cooling Down 200gr - 5Kg   Filler
               
 
 
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