Technology

Neva Milk production facility is equipped with modern, automated equipment. In order to ensure high productivity, there are three thermoforming lines with precise slicers in cutting, lines with cheese in flowpack and soft thermoforming, a line of grated cheese. Two productive lines of butter make it possible to produce a product of various weights and ensure the fulfillment of all orders. The equipment of the processed cheese shop allows us to provide a different assortment of processed and smoked cheeses.

Raw materials meet the highest quality standards of the company, are selected in the best dairy farms that have passed special certification.

By purchasing our products, you can be sure that the product is made from natural fresh milk. Chilled raw materials from agricultural enterprises enter the plant in thermal tanks, which allows maintaining quality and eliminating the possibility of souring.

Before each flight, specialized vehicles are washed and sanitized. According to the delivery schedule, milk arrives at the plant. Acceptance of raw materials in terms of quantity and quality is carried out by the milk receiver and the receiving laboratory at the milk receiving area. Raw materials are received along three parallel lines. A sample is taken from each section of the tanker, checked for compliance with quality. Only after confirming the quality characteristics, the receiver starts downloading the raw materials. The raw material is passed through a filter, meter, cooler, after which it is distributed for the production of a specific type of product and sent to containers for redundancy. The final stage of the "production technology" is the quality control of the manufactured product. Only after appropriate quality control is it possible to transfer the finished packaged product to the customer.

Processed cheeses are made from hard cheeses and butter, with the addition of binding components. The cheese mass is melted, shaped, the finished cheese is suspended and smoked in a specially equipped smoking chamber on flavored beech chips. The processed cheese workshop is one of the most modern. It is located on the territory of "NEVA MILK" and was built and commissioned in twelve months, while the manufactured products had competitive prices. The speed and quality of the construction of a new workshop is a unique case that has no analogues in the domestic cheese making. This achievement became possible only thanks to the well-coordinated work of the company's specialists and their wide professional experience.

For the production of oil, our specialists select high-quality raw materials that have passed a careful selection for microbiological, organoleptic and taste properties, so that you can enjoy your favorite product with your family. World leaders - manufacturers from all continents, guaranteeing stable supply volumes and, most importantly, quality - are our reliable partners for decades to come. Each batch of input raw materials is tested for the absence of traces of milk fat substitutes, for microbiological and other analyzes. Special chambers for defrosting (defrosting) monoliths of butter for several days in a gentle mode help bring the temperature of the product to positive values ​​in order to get to the next stage of production - homogenization and packaging. Two production lines: a small pack and a large pack from the European leaders in food processing equipment allows you to control the stable weight and geometry of the pack.

According to the internal documentation, every 30 minutes internal independent auditors check the product in accordance with the production control standards and everything so that any consumer in the farthest corners of our vast Motherland enjoys the taste of the 100% butter from the Neva Milk Company!

Salted butter "Tysiacha Ozer"

Butter sour cream "Tysiacha Ozer"

Butter "Tysiacha Ozer"

For the production of cheese, raw materials are carefully selected. And only those batches that have passed control for organoleptic, microbiological and other safety indicators are allowed for production.

The cheese is cut on modern, automated equipment and carefully packed in high-barrier films using a modified gas environment, which ensures its freshness and useful qualities throughout the entire shelf life.

For the production of white cheese, milk of different fat content is required, therefore, if there is an insufficient fat content in the original batch of milk, it is increased by mixing with cream, and, on the contrary, if the fat content exceeds the required level, it is lowered by adding skim milk, skim milk.

The most important stage in the preparation of milk as a raw material for feta production is pasteurization; at this stage, with the help of heat treatment, possible harmful microorganisms are eliminated, while this process does not in any way affect the quality and benefits of milk. Under pressure, in a special installation, the prepared milk is condensed to a thick mixture, similar in composition to fermented milk products. At this stage, three main components are introduced into the thick milk base:

  • Salt - in addition to taste, traditionally affects the retention of moisture in the product, which allows it to remain fresh;
  • MGDL (Glucono-delta-lactone) – regulates the acidity of the product, gives the cheese, the product during fermentation a uniform consistency, without granularity, retains moisture in the product and allows you to reduce the addition of salt, is absolutely harmless, as it is the result of bacterial fermentation of glucose;
  • Enzymes – substances under the influence of which the dense mass is converted into a granular, dense structure.

Under pressure, the finished mixture is poured in a protective environment in a tetra-pack and during cooling, at a temperature of 24C, fermented, passing from the state of a thick milk mass to a dense cheese. Moreover, for 1-2 months, the cheese continues to ripen inside the package under the influence of enzymes and GDL. Next, the finished cheese is moved to special refrigerating chambers, where it is cooled to the optimum storage temperature.

Equipment and production process

Neva Milk production facility is equipped with modern, automated equipment. In order to ensure high productivity, there are three thermoforming lines with precise slicers in cutting, lines with cheese in flowpack and soft thermoforming, a line of grated cheese. Two productive lines of butter make it possible to produce a product of various weights and ensure the fulfillment of all orders. The equipment of the processed cheese shop allows us to provide a different assortment of processed and smoked cheeses.

Dairy production

Raw materials meet the highest quality standards of the company, are selected in the best dairy farms that have passed special certification.

By purchasing our products, you can be sure that the product is made from natural fresh milk. Chilled raw materials from agricultural enterprises enter the plant in thermal tanks, which allows maintaining quality and eliminating the possibility of souring.

Before each flight, specialized vehicles are washed and sanitized. According to the delivery schedule, milk arrives at the plant. Acceptance of raw materials in terms of quantity and quality is carried out by the milk receiver and the receiving laboratory at the milk receiving area. Raw materials are received along three parallel lines. A sample is taken from each section of the tanker, checked for compliance with quality. Only after confirming the quality characteristics, the receiver starts downloading the raw materials. The raw material is passed through a filter, meter, cooler, after which it is distributed for the production of a specific type of product and sent to containers for redundancy. The final stage of the "production technology" is the quality control of the manufactured product. Only after appropriate quality control is it possible to transfer the finished packaged product to the customer.

Smoked cheese production

Processed cheeses are made from hard cheeses and butter, with the addition of binding components. The cheese mass is melted, shaped, the finished cheese is suspended and smoked in a specially equipped smoking chamber on flavored beech chips. The processed cheese workshop is one of the most modern. It is located on the territory of "NEVA MILK" and was built and commissioned in twelve months, while the manufactured products had competitive prices. The speed and quality of the construction of a new workshop is a unique case that has no analogues in the domestic cheese making. This achievement became possible only thanks to the well-coordinated work of the company's specialists and their wide professional experience.

Oil production

For the production of oil, our specialists select high-quality raw materials that have passed a careful selection for microbiological, organoleptic and taste properties, so that you can enjoy your favorite product with your family. World leaders - manufacturers from all continents, guaranteeing stable supply volumes and, most importantly, quality - are our reliable partners for decades to come. Each batch of input raw materials is tested for the absence of traces of milk fat substitutes, for microbiological and other analyzes. Special chambers for defrosting (defrosting) monoliths of butter for several days in a gentle mode help bring the temperature of the product to positive values ​​in order to get to the next stage of production - homogenization and packaging. Two production lines: a small pack and a large pack from the European leaders in food processing equipment allows you to control the stable weight and geometry of the pack.

According to the internal documentation, every 30 minutes internal independent auditors check the product in accordance with the production control standards and everything so that any consumer in the farthest corners of our vast Motherland enjoys the taste of the 100% butter from the Neva Milk Company!

Salted butter "Tysiacha Ozer"

Butter sour cream "Tysiacha Ozer"

Butter "Tysiacha Ozer"

Cheese production

For the production of cheese, raw materials are carefully selected. And only those batches that have passed control for organoleptic, microbiological and other safety indicators are allowed for production.

The cheese is cut on modern, automated equipment and carefully packed in high-barrier films using a modified gas environment, which ensures its freshness and useful qualities throughout the entire shelf life.

White cheese production

For the production of white cheese, milk of different fat content is required, therefore, if there is an insufficient fat content in the original batch of milk, it is increased by mixing with cream, and, on the contrary, if the fat content exceeds the required level, it is lowered by adding skim milk, skim milk.

The most important stage in the preparation of milk as a raw material for feta production is pasteurization; at this stage, with the help of heat treatment, possible harmful microorganisms are eliminated, while this process does not in any way affect the quality and benefits of milk. Under pressure, in a special installation, the prepared milk is condensed to a thick mixture, similar in composition to fermented milk products. At this stage, three main components are introduced into the thick milk base:

  • Salt - in addition to taste, traditionally affects the retention of moisture in the product, which allows it to remain fresh;
  • MGDL (Glucono-delta-lactone) – regulates the acidity of the product, gives the cheese, the product during fermentation a uniform consistency, without granularity, retains moisture in the product and allows you to reduce the addition of salt, is absolutely harmless, as it is the result of bacterial fermentation of glucose;
  • Enzymes – substances under the influence of which the dense mass is converted into a granular, dense structure.

Under pressure, the finished mixture is poured in a protective environment in a tetra-pack and during cooling, at a temperature of 24C, fermented, passing from the state of a thick milk mass to a dense cheese. Moreover, for 1-2 months, the cheese continues to ripen inside the package under the influence of enzymes and GDL. Next, the finished cheese is moved to special refrigerating chambers, where it is cooled to the optimum storage temperature.

Next section:

Quality control