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.

"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.

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.