DAIRY PREMIUM

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.

 
  • Butter 82.5% 200 g

    Dairy Butter is a valuable food product, which is produced from pasteurized cream. The nutritional value of butter is characterized by its goodness (harmlessness), the energy value and digestibility of nutrients and biologically active substances, their ratio, as well as the organoleptic evaluation and physiological value. Dairy butter is rich in vitamins (especially fat-soluble). The specific healing properties of dairy butter are caused by the milk fat composition.

    Nutritional value of 100 g product:

    • Fat – 82.5 g
    • Proteins – --
    • Carbohydrates – --
    • Energy value: 742.5 kcal
    • Size: 200 g
    • Storage temperature: (4±2)°C
  • Spread 72.5% 180 g

    Spreads started to manufacture as an alternative to dairy butter. It allows to combine traditional consumer characteristics of butter and increased physiological value of fat product. Spread produced on the basis of vegetable oil and vegetable fats, It has a balanced composition and is suitable for sandwiches, for baking, frying, adding to the porridge, side dishes. What is particularly important, spreads are made without the use of animal fats, and contain no cholesterol.

    Nutritional value of 100 g product:

    • Fat – 72.5 g
    • Proteins – 1 g
    • Carbohydrates – 0.7 g
    • Energy value: 659 kcal
    • Size: 180 g
    • Storage temperature: from (-3)°C to (4)°C
  • Spread 82.5% 5 kg

    ​​Spreads started to manufacture as an alternative to dairy butter. It allows to combine traditional consumer characteristics of butter and increased physiological value of fat product. Spread produced on the basis of vegetable oil and vegetable fats, It has a balanced composition and is suitable for sandwiches, for baking, frying, adding to the porridge, side dishes. What is particularly important, spreads are made without the use of animal fats, and contain no cholesterol.

    Nutritional value of 100 g product:

    • Fat – 82.5 g
    • Proteins – 0.6 g
    • Carbohydrates – 0.9 g
    • Energy value: 749 kcal
    • Size: 5 kg
    • Storage temperature: from (-3)°C to (4)°C
  • Butter 82.5% (Monolith 20 kg)

    Dairy Butter is a valuable food product, which is produced from pasteurized cream. The nutritional value of butter is characterized by its goodness (harmlessness), the energy value and digestibility of nutrients and biologically active substances, their ratio, as well as the organoleptic evaluation and physiological value. Dairy butter is rich in vitamins (especially fat-soluble). The specific healing properties of dairy butter are caused by the milk fat composition.

    Nutritional value of 100 g product:

    • Fat – 82.5 g
    • Proteins – 26 g
    • Carbohydrates – 37.5 g
    • Energy value: 742.5 kcal
    • Size: 20 kg
    • Storage temperature: at a temperature of minus 18 °С and relative humidity above 85%
  • Whole milk powder 25%

    Powdered milk is produced exclusively from cow's milk does not contain in its composition components of non-dairy origin. Scope of the milk powder is very wide. Powdered milk uses for: producing confectionery, chocolate, ice cream, bakery products, infant formulas, dry cereals.

    Nutritional value of 100 g product:

    • Fat – 25 g
    • Proteins – 25.5 g
    • Carbohydrates – 36.5 g
    • Energy value: 473 kcal
    • Size: 25 kg
    • Storage temperature: Store at temperature 0°C÷10°C and relative humidity not greater than 85%.
  • Skimmed milk powder is not more than 1.5% fat

    Powdered milk is produced exclusively from cow's milk does not contain in its composition components of non-dairy origin. Scope of the milk powder is very wide. Powdered milk uses for: producing confectionery, chocolate, ice cream, bakery products, infant formulas, dry cereals.

    Nutritional value of 100 g product:

    • Fat – 1.5 g
    • Proteins – 34 g
    • Carbohydrates – 50 g
    • Energy value: 336.8 kcal
    • Size: 25 kg
    • Storage temperature: Store at temperature 0°C÷10°C and relative humidity not greater than 85%.