"Milk culture" is a developing modern enterprise

To preserve health, it is recommended to eat sour-milk products. Unfortunately, not all products on supermarket shelves are useful. 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

Healthy and cheerful to be not only pleasant, but also modern. Therefore, many consumers try to stop their choice on quality goods. In the diet must be present dairy products. Therefore, people who care about their health, try to stop their choice on the products of a bona fide dairy.

The products of the enterprise "Milk culture" are made in accordance with all quality standards. And this is its undeniable merit. The plant produces such products as kefir, fermented milk, milk, yogurt, acidophilus. Over time, it is planned to start the production of sour cream. That is, the enterprise is developing and is interested in winning new niches in the market.

Also, the production has a brand name. It is a patented glass with a spout. Its unusual shape also attracts buyers. Packaging at the enterprise really is given great importance. It is executed with a soul and warmth, it causes associations with something quiet and domestic. In the company "Milk culture" there are patents of the European Union for the invention of this glass. Drinking from it is very convenient. In addition, a glass is written on the time of milking, the weather, the date and time of manufacturing the product, fat content and the name of the foreman. Enough sincerely and cute.

Historical past

Milk production began in 1808 on the outskirts of Narva. On the wall of the administrative and industrial complex of the enterprise there is a stove. It is a clear indication of the company's long-standing historical past. Earlier in this place was one of the richest manors in the district. Her master was Baron Nikolai Korf. Already 200 years ago, the company was engaged in the production of milk and its transportation to St. Petersburg.

The old buildings are now destroyed, and for their restoration a complex reconstruction is needed. One of them has now been restored, but the workers' teams were now difficult to understand its design features. Documents on the original stone laying 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

The production of "Dairy culture" is clean, well-groomed. It started its activity in 2006 with the acquisition of a state farm and a herd of 1,200 animals. Cows were healthy thanks to good care and their own food base. In all other respects, the existence of modern production is the merit of its owner, Andrei Ionov.

At all modern enterprises, a checkpoint is being organized, which is "sterile". At the entrance there is a special turnstile. It can only be passed through disinfected hands, wearing shoe covers, a robe and a hat.

Milk receiving area

"Dairy culture" is a large enterprise whose activity is based on processing milk of its own cows. What is remarkable, until 2013, this milk was sold to various enterprises in the city. After this period, the company began to produce products independently. "Dairy culture" is a trademark, which is gradually gaining popularity in the market.

This is an important advantage of the plant's products to 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 certainly higher. This is due to the fact that there is an opportunity to motivate their employees to achieve good results. Molokovoz delivers the product directly to the acceptance area of the plant. It is very convenient and sterile. Then the milk comes through special hoses and pipes to the shop for processing.

Technological operations

In the pasteurization shop there are 4 containers, in which milk comes. For further processing, the product is subjected to gentle pasteurization. The decision to conduct this particular technological operation was taken with the goal of preserving the beneficial bacteria in the milk. A significant advantage here is the lack of a taste of boiling in the finished products, which is very disliked by many consumers. That is milk "Milk culture" has a natural taste and pleasant smell.

Then follows the fermentation workshop, which mixes pasteurized milk and leaven. It is due to the independent implementation of each production stage, the taste of products is inherent in naturalness. Kefir is created by mixing milk and mushrooms grown in the shop. At the same time, you should control the taste of the finished product. It should not be very sour. The result is curdled milk, kefir and fermented baked milk.

Yogurt "Milk culture" is notable for the lack of thickeners and starch. There are no extraneous impregnations in the product. It is completely homogeneous. The taste is characterized by a small characteristic sour yoghurt.

Other important rooms

A huge role in the enterprise is assigned to the functional functioning of the automatic washing station. Its value lies in the care of all available containers and pipes. Otherwise, the equipment may break, and you will need to replace it with new machines.

Also, a room for making ice water is very important. The finished product must be subject to cooling. With a rapid temperature change, the quality of the product will be high. The products produced by the company "Dairy culture" have a really high quality, which is provided by modern equipment.

The premises are automated, which again proves the high level of the production. Behind the panel there is an engineer who manages the technological process. It is noteworthy that only 30 people work at the dairy. And for one shift there are 4-5 employees. All products are subject to inspection.

That is, the enterprise is modern, clean and tidy. Employees who work on it are competent and educated people. And the owner is the person who created the company, investing in her soul. The products are tasty and useful, and the "Milk culture" plant continues to develop. The management plans to win new niches of the market and to please its customers.