DAIRY PREMIUM

Manufacture of powdered milk and butter

The plant for the production of powdered milk and cream butter was launched In 2009. The latest Italian equipment is installed at the production plant which allows to manufacture products with stable high quality and to process more than 100 tons of milk per day during the summer period.

 

The powdered milk production includes the following steps:

 

Step 1. Normalization, pasteurization and condensation of milk.

Milk condensation and drying process is carried out on the powerful line, automatic mode and a closed cycle which ensures observance of high sanitary and hygienic norms.

 

Step 2. Drying of condensed milk.

Drying is carried out using a spray method. Performance dryer is 550kg of milk powder per hour.

 

Step 3. Sifting and cooling the powdered milk.

The main advantage of the line is the ability to dry milk at low temperatures, which ensures retaining the vitamins and nutrients in the product. Marianna produces natural powdered milk, which is a complete nutritional product and a valuable raw material for the production of dairy products. Powdered milk is packaged in 25 kg bags. High quality of manufactured products ensured not only by using the modern equipment, materials and technologies but also by the excellent work performance of the experienced and highly- qualified specialists.

 

Manufacture of cheese

"Dustr Maryanna" manufactures a wide variety of cheeses. In the cheese manufacturing process the decisive factors are the physical properties, chemical composition and microbiological parameters of the processed milk.

These are the main factors that determine the suitability of milk for cheese production, particularly its ability to clot. The use of various technological schemes of cheese production allows us to obtain cheeses, different by organoleptic indicators and chemical compositions. Technology of cheese production includes the following steps: receiving milk, cleaning, normalization, pasteurization, cooling, the addition of ferment, rennet, obtaining the clotted mass, coagulated mass separation, partial removal of serum, the second heating, prepackaging, curd formation, salting the cheese in salt water, the packaging of cheese, cheese ripening, realization.

Each type of cheese has its own processing and ripening method, the purpose of which is to support the desired microflora development. To provide a distinctive taste, smell and look of specific type of cheese on the production all necessary conditions were created and appropriate equipment was installed.
 

Manufacture of solid and sour milk products

Dairy products consumption culture is highly developed in Armenia. Everyone knows that milk, kefir, matzoon and yogurt are beneficial for digestion and immunity enhancing, that is why the demand for this products in Armenia will always be high.

There are following kinds of dairy products:
  • liquid and semi-liquid structure (kefir, yogurt, tan, matzoon);
  • high in protein (cheese);
  • high in fat (cream).






Dairy products manufacturing technology is based on the milk fermentation process of under the influence of lactic acid bacteria. Almost every manufacturing step is identical for all types of dairy products. The first step is the reception, preparation and purification of the milk.

Later on the milk passes normalization for establishing the certain fraction of the fat mass. The milk is homogenized to exclude fat residues and to ensure the homogeneous composition. The next step is pasteurization, which is carried out at a temperature of (85°C-90°C) degrees.

During this operation a favorable environment for lactic acid bacteria is being created. After cooling, the ferment from thermophilic or mesophilic lactic acid bacteria, bifidobacterium is being added to the milk. Next, fermentation process is taking place, wherein the raw material is locating in a tank and after the ripening is being packed into the container. The final stage is the quality control, labeling and packaging for storage or shipment to the stores.
 

LABORATORY

An important role in ensuring the quality and safety of the products belongs to the production laboratory. Due to the implementation of food safety and quality management system ISO 22000, the company guarantees the quality and safety of manufactured products throughout the entire production chain: from the raw materials to the final consumer.

 

 

Production laboratory consists of three divisions: physical-chemical, microbiological and raw milk receipt. The laboratory has qualified personnel and modern equipment to monitor production at all stages of technological process. Strict control of raw milk eliminates the low quality milk receiving. The specialists of microbiological laboratory are providing sanitary hygienic control of raw materials, final products and environmental objects: drinking water, the air of the working area (for compliance with hygienic standards, sanitary norms and rules), also quality control of the equipment sanitary treatment is performed.

 

 

The most important physical and chemical parameters of raw materials and final products throughout the entire chain of technological process are being measured in the physical and chemical laboratory (determination of the fat, acidity, humidity and dry substance, density, etc.). All the products control samples of all manufactured lots are stored in the laboratory until the expiration date.

 

Milk collection point

For 18 years of activity in the field of dairy production " Dustr Marianna" Сompany gained valuable experience and rich industrial traditions.

"Dustr Marianna" Company procures quality raw materials from more than 5,000 farms in Armenia, transports and processes it.

From own milk collecting stations located in the highlands (the country's milk rich areas) the raw material is being supplied to the factory in the specialized milk tankers.Thermal insulation of transport vehicles ensures the pretreated milk harmless transportation.

The average sample is being selected from the factory obtained batch of milk, which is subjected to laboratory tests, after what through the circulation system the milk is being sent to the hardware department, where it is subjected to the thermomechanical treatment: cleaning, pasteurizing and cooling.