Of the millions of kilos of milk, approximately 75 million kilos in the past year, which is about 80% cows milk was processed into white cheese. Goats and sheeps milk are also processed into soft cheese in brine .
We produce white cheese for some 18 private label holders who distribute the products worldwide; from Germany to Azerbaijan and from Australia to the United States. We are also constantly following product developments and if needed we implement certain changes in our production process. Next to that the products are marketed under our own brand or through the private label holders .
With a fully automated production line we produce about 250, 000 kilos of cheese daily. Our company also developed advanced packaging lines for automated packaging of cheese in cans , pots and buckets of various sizes.
| Cheese from cows milk | Cheese from goats milk | Cheese from sheeps milk |
Many consumers is Western and Northern Europe prefer a mild flavour, thus soft white cheese made from cows milk. As the fat content decreases, the cheese gets drier and more crumbly. At ?zgazi about 80% of the millions of kilos of all milk is cows milk. | Due to the lack of carotene in the goats milk, this type of cheese has a very white appearance. The goat puts this natural dye directly into vitamin A. This milk is not standardized, meaning that the goats milk, without the skim milk, is processed up to 100% goat cheese. Those with a cows milk allergy, can definitely try the goat cheese. | The white cheese from sheeps milk has a slightly pale colour. This is caused by the milk fat. The whole sheeps milk is processed into the soft white cheese with a fat content of 50+.
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CHARACTERISTIC:
Yellow colour, mild, aromatic, slightly sour, older product may be slightly spicy. Rectangular loaf with a slightly round sides.
APPLICATIONS:
Convenience food production (especially pizza), processed cheese, retail sector, catering and hotel industry.
BENEFITS:
High fat, protein and minerals content, low lactose, long shelf life, ease of transportation, texture allows grating.
CHEMICAL PARAMETERS:
Fat in dry matter (%) ≥ 45
Fat (%) ≥ 26, 0
Moisture (%) ≤ 48, 0
Salts (%) 1, 5-2, 5
MICROBIOLOGICAL PARAMETERS:
Coag. positive Staph. /g ≤ 10, 0
Listeria /25 g absent
E- Coli /0, 1 g absent
Salmonella /25 g absent
Coliforms /0, 1 g ≤ 100
Yeast /g ≤ 50
Mould /g ≤ 50
STORAGE:
Product must be stored in a cool, dry place, cooling store allowed to keep constant temperature of product from 0° C to +10 °C.
Shelf life: Loafs 90 days, slices 90 days
PACKAGING:
Individually coated blocks packed in cardboard boxes, various sizes.
