Dairy Culture is a developing modern enterprise

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

To maintain he alth, it is recommended to eat fermented milk products. Unfortunately, not all products on supermarket shelves are he althy. Many products contain preservatives and do not have the right to be called yogurt or kefir. And cottage cheese and milk are often not natural.

Quality products

To be he althy and cheerful is not only pleasant, but also modern. Therefore, many consumers are trying to opt for quality products. Dairy products must be present in the diet. Therefore, people who care about their he alth try to opt for the products of a conscientious dairy.

The products of the Dairy Culture enterprise are manufactured in accordance with all quality standards. And this is its indisputable advantage. The plant produces such products as kefir, fermented baked milk, milk, curdled milk, acidobifilin. Over time, it is planned to start the production of sour cream. That is, the company is developing and is interested in conquering new niches in the market.

Also, the production has a brand name. This is a patented glass with a spout. Histhe unusual shape also attracts buyers. The design of packaging at the enterprise is really given great importance. It is made with soul and warmth, evokes associations with something calm and homely. The Dairy Culture company has EU patents for the invention of this glass. It is very convenient to drink from it. In addition, the milking time, weather, date and time of product manufacture, fat content and the name of the foreman are written on the glass. Quite soulful and sweet.

Historical past

Dairy production was started in 1808 on the outskirts of Narva. There is a plate on the wall of the administrative and production complex of the enterprise. It is a clear evidence of the long historical past of the enterprise. Previously, this place was one of the richest estates in the area. Its owner was Baron Nikolai Korf. Already 200 years ago, the enterprise was engaged in the production of milk and its transportation to St. Petersburg.

Old buildings are now destroyed, and a comprehensive reconstruction is needed to restore them. One of them has now been restored, but it was now quite difficult for the teams of workers to understand its design features. Documents about the original laying of stone on the facade have not been preserved. But the most important of the old buildings is an architectural monument and is protected by the state.

About the modern enterprise

Dairy culture production is clean, well-groomed. It started operations in 2006 withacquisition of a state farm and a herd of 1200 heads. The cows were he althy thanks to good care and their own food supply. In all other respects, the existence of modern production is the merit of its owner Andrei Ionov.

At all modern enterprises, a checkpoint is now being organized, which is "sterile". There is a special turnstile at the entrance. It can only be passed by disinfecting hands, wearing shoe covers, a bathrobe and a cap.

Milk receiving area

"Dairy Culture" is a large enterprise whose activities are based on the processing of milk from their own cows. Remarkably, until 2013 this milk was sold to various enterprises located in the city. After this period, the company began to independently produce products. "Dairy Culture" is a trademark that is gradually gaining popularity in the market.

This is an important advantage of the plant's products over competitors. The specialists working in the company have the opportunity to fully control the production process. Moreover, if all stages are carried out at one enterprise, then the quality of the product produced is obviously higher. This is due to the fact that there is an opportunity to motivate their employees to achieve good results. The milk truck delivers the product directly to the receiving area of the plant. It is very comfortable and sterile. Then the milk goes to the processing shop through special hoses and pipes.

Technologicaloperations

In the pasteurization shop there are 4 containers into which milk enters. The product undergoes gentle pasteurization for further processing. The decision to carry out this particular technological operation was made in order to preserve the beneficial bacteria in the milk. A significant advantage here is the absence of the taste of boiling in finished products, which is very disliked by many consumers. That is, Dairy Culture milk has a natural taste and pleasant smell.

Then comes the fermentation shop, where pasteurized milk and starter are mixed. It is due to the independent implementation of each production stage that the taste of products is characterized by naturalness. Kefir is created by mixing milk and mushrooms grown in the sourdough workshop. At the same time, the taste of the finished product should be controlled. It shouldn't be very acidic. The result is curdled milk, kefir and fermented baked milk.

And Dairy Culture yogurt is notable for the absence of thickeners and starch. There are no foreign inclusions in the product. It is completely homogeneous. The taste is characterized by a slight sourness characteristic of yogurt.

Other Important Rooms

A huge role in the enterprise is assigned to the proper functioning of the automatic washing station. Its significance lies in the care of all existing tanks and pipes. Otherwise, the equipment may break down and need to be replaced with new machines.

Also very important isroom for making ice water. Finished products must be refrigerated. With a rapid change in temperature, the quality of the product will be high. The products manufactured by the Dairy Culture enterprise are of really high quality, which is ensured by modern equipment.

The premises are automated, which once again testifies to the high level of production. Behind the console is an engineer who controls the process. Remarkably, only 30 people work at the dairy. And 4-5 employees take over one shift. All manufactured products are subject to inspection.

That is, the enterprise is modern, clean and tidy. The employees who work on it are competent and educated people. And the owner is the person who created the company, putting his soul into it. The products are tasty and he althy, and the Dairy Culture plant continues to develop. The management plans to conquer new market niches and delight their customers.