To maintain health, it is recommended to eat fermented milk products. Unfortunately, not all products displayed 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
It is not only pleasant to be healthy and cheerful, 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 health try to opt for products of a conscientious dairy.
The products of the Milk Culture enterprise are manufactured in accordance with all quality standards. And this is her undeniable advantage. The plant produces such products as kefir, fermented baked milk, milk, yogurt, acidobifilin. Over time, it is planned to begin 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. Its unusual shape also attracts buyers. Packaging design at the enterprise is really of great importance. It is executed with soul and warmth, evokes associations with something calm and homely. The company "Dairy Culture" has European Union patents for the invention of this glass. Drinking from it is very convenient. In addition, milking time, weather, date and time of manufacture of the product, fat content and the name of the foreman are written on the glass. Mentally and sweet enough.
Historical past
Dairy production was started back 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 evidence of the long historical past of the enterprise. Earlier in this place was one of the richest estates in the district. Its owner was Baron Nikolai Korf. Already 200 years ago, the company 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 not easy for teams of workers to understand its design features. Documents about the initial masonry of the stone on the facade were not preserved. But the most important of the old buildings is an architectural monument and is protected by the state.
About the modern enterprise
Production "Dairy Culture" is clean, well-groomed. It began its activities in 2006 with the acquisition of a state farm and a herd of 1,200 heads. The cows were healthy due 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 being organized, which is “sterile”. At the entrance is a special turnstile. It can be passed only by disinfecting hands, putting on shoe covers, a bathrobe and a hat.
Milk Acceptance Area
Dairy Culture is a large enterprise whose activities are based on the processing of milk from its own cows. What is noteworthy, 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 its competitors. Specialists working in the company have the opportunity to fully control the production process. Moreover, if all the stages are carried out at the same enterprise, then the quality of the product is obviously higher. This is due to the fact that it is possible to motivate your employees to achieve good results. The milk truck delivers the product directly to the factory acceptance area. It is very convenient and sterile. Then milk through special hoses and pipes goes to the workshop for processing.
Technological operations
There are 4 containers in the pasteurization workshop, into which milk is supplied. For further processing, a product is subjected to gentle pasteurization. The decision to carry out precisely this technological operation was made in order to preserve the beneficial bacteria present in milk. A significant advantage here is the absence of a boiling taste in finished products, which many consumers do not like. That is, milk "Milk Culture" has a natural taste and pleasant smell.
Then follows the fermentation workshop, in which pasteurized milk and sourdough are mixed. It is due to the independent implementation of each production stage that the taste of products is natural. Kefir is created by mixing milk and mushrooms grown in the fermentation workshop. In this case, the taste of the finished product should be controlled. It does not have to be very sour. The result is yogurt, kefir and fermented baked milk.
And the milk culture yogurt is notable for the absence of thickeners and starch. There are no extraneous inclusions in the product. It is completely homogeneous. The taste is characteristic of a small acidity characteristic of yogurt.
Other important premises
A huge role in the enterprise is assigned to the smooth functioning of the automatic washing station. Its value is to care for all available containers and pipes. Otherwise, the equipment may break, and you will need to replace it with new machines.
Also very important is the room for the preparation of ice water. Finished products must be subject to cooling. With a rapid change in temperature, the quality of the product will be high. The products produced by the Dairy Culture enterprise are of really high quality, which is ensured by modern equipment.
The premises are automated, which once again indicates a high level of manufactured products. Behind the console is an engineer who manages the process. What is noteworthy, only 30 people work at the dairy. And 4–5 employees take one shift. All products are subject to verification.
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 healthy, and the Milk Culture plant continues to develop. Leadership plans include conquering new market niches and delight their consumers.