REPORTAGE from "Milkavita" about the correct pattern of cheese, the secrets of technologists and dairy myths

A wide range - from elite cheeses and the most delicate yoghurts to MILK for coffee lovers and other dairy products that are preferred in our country and abroad - is produced at the Gomel "Milkavit". In total, about 40 enterprises in Belarus specialize in dairy products. JSC "Milkavita" is in the top 10 of these companies in various positions. Also in the top five in terms of production of whole-milk products. BelTA correspondents visited the factory, learned about Milkavita's development plans and new products that connoisseurs of dairy products in Belarus and abroad will be able to try in the near future. Also, the company shared the production subtleties of elite cheeses, told what the pattern of cheese depends on.

"Milkavita" is the largest production of whole-milk products in the region. Assortment list - more than 150 items. Production capacities allow processing about 800 tons of raw milk per day. Raw materials are supplied by 41 farms.

The company does not hide the fact that the production capacity is much higher, they significantly exceed the volumes supplied by the raw material base. Therefore, raw materials are often purchased from other regions.

"Milkavita" is recognizable and popular on the Belarusian shelves. At the same time , milk , cheeses and other products are warmly welcomed abroad. More than 65% of products are exported. In total, the portfolio of orders includes 27 countries of the world. Gomel milk is bought with pleasure in RUSSIA, Kazakhstan, CHINA, the Republic of Bangladesh, Vietnam, Saudi Arabia, etc.

Whole-milk products are mainly sent to neighboring countries, and dry dairy products and products with long shelf life are sent to countries of the far arc.

The sanctions restrictions did not have a fundamental impact on EXPORT flows. At the same time, as before, the daily work of the marketing link continues. The company strengthens its position in traditional markets, gaining recognition in new niches. The portfolio of orders is constantly replenished. "Of course, the Russian Federation has been and remains our reliable partner, proven by more than one decade of joint work," the company notes.

The pool of partners is still made up of Russia , Kazakhstan, China . In all export directions in these countries, MILKAVITA is actively strengthening its positions, developing more remote regions, and developing additional logistics chains. Thus, according to the results of the first quarter of this year, the growth rate of exports of products to Russia amounted to 167.7% compared to the same period last year, to Kazakhstan - 1870%. Deliveries of branded goods "Milkavita" to Azerbaijan are also growing.

By the way, now the company is shipping batches of products to Tajikistan. This is a new direction, mastered this year. They are also considering options for deliveries to the countries of the Persian region, as well as the Asia-Pacific segment.

At the end of last year, JSC "Milkavita" was recognized as the winner of the competition "100 export routes" within the framework of the VII export forum "Belarus Dairy". The jury noted the company for the production of highly competitive products, the increase in the range of export goods and sales volume, the development of new markets.

Almost continuously, Milkavit undergoes modernization and technical re-equipment. The most large-scale upgrade of capacities was in 2006-2015, when high-tech equipment of world brands appeared on the production facilities. The plans include the modernization of the milk powder and butter workshop in Gomel with the prospect of expanding the product line. A tender has already been announced.

The rate of renewal is not slowing down even now. According to Natalya Adygamova, Deputy General DIRECTOR for Production, the nearest plans also include the modernization of the line for bottling products into PET bottles, which will allow diversifying the packaging format: not only plastic, but also glass.

Since 2013, at the Polessky production site in Khoiniki, an investment project has been implemented in several stages for the production and salting of cheeses, and the production of whey. The third stage is currently being completed. So, in 2021, a new line of cheese packaging with a fixed weight was introduced.

Such close attention to the process of modernization and technical re-equipment at the Polessky production site has made it possible to firmly establish the brand of Polissian cheeses of Milkavita OJSC in the domestic and foreign markets.

The company's products annually receive many awards and prizes. This is already a whole gallery of fame.

The pride of the enterprise is the hard cheese "Francisco", which has become a multiple winner of professional competitions. His main trump card is in the composition. Technologists have selected three starter cultures, which have no analogues in Belarus. The maturation period of this cheese is from four months to a year. "With such a long procedure for the birth of Francis cheese, in addition to its amazing taste and aroma, a brittle or crumbling texture appears. Plus, a distinctive feature of elite cheeses with a low mass fraction of moisture is formed - lactose crystals form on the cut of the product. Francis ripens in special packages in a chamber where temperature and humidity indicators are created and strictly regulated," the company emphasizes.

For the manufacture of cheese, extra-class milk is initially selected, its suitability for cheese is studied. This is a set of indicators that affect the formation of a cheese clot, a cheese pattern.

Modernization allows you to declare yourself and take a confident position in new niches. So, in 2014, funds were allocated from the Innovation Fund for the purchase of a high-tech line A3 Flex for bottling milk in a unique aseptic package "Tetra Brik Aseptic". It is made of a combined multilayer material that protects the product from the effects of atmospheric oxygen and sunlight, which allows for long-term storage - up to 9 months. On this line, Latte Barista milk is bottled - a novelty of 2019. This product is especially popular in the Horeca segment. Coffee houses are actively buying this milk. The secret of its taste is in the increased protein content - 3.2%.

"Each component in milk is of great importance for coffee. It is protein that is responsible for the stability and texture of coffee foam. For Latte Barista, extra-grade milk with a protein content of 3.3-3.5% is selected," the company shared production moments.

Milk is also carefully selected for such products as Greek yogurt "Yo-gre" of the TM Gustare product line. These are products with a high level of profitability and marginality. Only the highest quality milk is required for their production.

By the way, yogurt "Greek YoGre" without added SUGAR was awarded the victory in the competition "Best Goods of the Republic of Belarus" in two categories at once: the novelty of the year and the best goods of the republic. The product received awards of the highest standard for its thick creamy consistency and velvety texture, which contains only natural ingredients: the freshest cow's milk and sourdough.

A few local records: the Greek yogurt filling station fills 29 jars every minute.

JSC "Milkavita" makes and maintains high demands on the raw material base. The laboratories of the enterprise provide the necessary, including advisory, assistance to farms. Specialists regularly visit agricultural organizations, conduct monitoring, and teach laboratory research. Also, farm managers can come to the enterprise and personally control the acceptance, the process of researching raw materials.

In addition, contracts for the purchase of raw materials in the calculations for milk provide bonuses for each percentage of protein and fat. So, for every 0.1% of additional protein, you can get Br50 per ton in addition to the cost. If the fat index is higher than 3.6%, then the calculated weight of milk increases accordingly. The benefit is obvious for both sides, Milkavite concludes.

Laboratory control at the enterprise is multistage. This is the basis of the foundations, on which the image of products and production as a whole largely depends, confirms the laboratory microbiologist at the acceptance of raw milk Maria Kovalchuk.

At the end of the dairy theme, the company debunked one of the most popular myths of buyers, who are often alarmed by the term "normalized milk". Behind this phrase, according to some connoisseurs of milk, lies the unnaturalness of the product. In fact, this is far from the case.

“Consumers want to see dairy products of different fat content, and the normalization process allows us to produce such products - bringing milk to the required fat content. of the required fat content, the required amount of cream is added to the skimmed milk. As a result, natural products of the desired fat content are obtained. Therefore, you can safely buy dairy products, which include normalized milk or normalized cream, "dispel the main myth in production.

BelTA,

photo by Sergey KHOLODILIN.