Tat Gıda Sanayi A.Ş. SEK Dairy Plant serves its customers with understanding of continuing quality from milk production stages up to the table. Each stage in this chain is monitored carefully, within the scope of understanding of quality. Having marked many firsts in its sector, SEK Dairy Plant has recently extended the shelf life of daily milk to 10 days with its pasteurized milk in new packing, marking another first in Turkey. Thus, it has ensured that daily pasteurized milk in packing is delivered to many points and consumers without access to daily pasteurized milk in packing in our country. SEK Dairy Plant is a food plant focusing on customer satisfaction, where TSEN ISO 9001:2008 Quality Management System and HACCP Food Safety Systems are implemented, engaging in production according to legal requirements and engaging in activities under the supervision of specialist and experienced food engineers and agricultural engineers.
Any materials and raw materials used at the plant are carefully subjected to analyses and examinations and each stage of the production is controlled and monitored through various analyses and measurements. Thus, the products that fail to meet the legal requirements and the expectations of the consumers are prevented being offered to consumption. The accuracy of the analyses and measurements performed are verified by the samples sent to the accredited laboratories.
The main product groups produced in SEK Dairy Plant are pasteurized daily milk, UHT milk, yogurt, butter, buttermilk, cheese varieties, flavored UHT milk, cocoa UHT milk, UHT creams, fruit and vegetable-fruit juices.
Acceptance of Milk and Pasteurization
The producers bring their raw milk to the milk purchase centers right after milking, following various controls at the milk purchase centers, the milk is taken to the cooling tanks if it conforms to the acceptance criteria, and it is dispatched to the plant in isolated tankers following cooling. The milk filled in tankers at 40°C is delivered to the factory through preservation at such temperature. The milk brought to the factory will be weighed and subjected to various analyses at quality control labs. The milk considered appropriate is filtered and is delivered to the raw milk storage tanks. Then the milk is kept in pasteurizers at 72°C for 15 seconds and is pasteurized. The pasteurized milk is used in different units to obtain different products.
Kasseri and Processed Cheese
Pasteurized milk is cooled to the fermentation temperature. The milk at fermentation temperature is added kasseri cheese rennet, starter culture and coagulation is ensured. Once the coagulation is completed, the clot is cut and a portion of the released whey is filtered and removed. The remaining clot is heated for a while, ensuring formation of the rind. Then the cheese is pressed to make sure that the whey is completely filtered. If kasseri is to be produced, the soft and unsalted cheese with fermentation completed is cut into slices and is boiled in water at 65-75 degrees and is kneaded. The kneading process takes place through special kneading machinery named kasseri aggregate. The cheese, which is kneaded so that it will not contain any air bubbles, is salted and is shaped generally in the shape of round patterns. The cheese coming out of the patterns is packed in vacuumed packing and is taken to cold storages.
If processed cheese is to be produced, it is boiled through dry boiling method along with soft and unsalted cheese melting salts received from the press. It is packed in different packing at packing machinery and is sent to the cold storages.
Following the standardization and pasteurization process of the milk, a portion of the liquid naturally contained in the milk is vaporized under vacuum, increasing the quantity of dry substances. Following the pasteurization process, the heat is cooled to 42-43°C at heat exchanger. The cooled milk is mixed with culture (yogurt yeast) and it is filled in packing in a fast manner. Yogurt yeast has a microflora gaining yogurt flavor and other characteristics and it contains Lactobacillus bulgaricus and Streptococcus termophilus bacteria. The yeasted milk in packing is kept at 42-46°C and coagulation is ensured. Once the coagulation is complete, yogurt is cooled and put into cold air storages and is ready to offer to the market.
The cream drawn from the milk is pasteurized and is taken to the aging tank. The culture is added and is left to incubation. When the desired pH is reached, tank is taken to cooling and churning process is started. The butter obtained from the process churning is packed by filling into a bowl in vacuumed packing or by being rolled in special foil. The packed products are kept in cold storages for dispatch.
The pasteurized homogenized milk is standardized by adding pasteurized salted water. This mixture is added culture (yogurt ferment) and is left to incubate at 42-46°C. Once the desired acidity is reached, the product is taken to cool. The mixer of the tank is turned on and the settings are made so that the consistence of the buttermilk will be as desired. The bottles or cups are filled in filling machines. The product is kept in cold storages for dispatch.
Fruit juices, and vegetable and fruit juices are taken to sterile tanks after subjecting the fruit/vegetable juices picked and bought with care to process stages such as pasteurization, deaeration, cooling and are packed in aseptic filling machines.
Standardized, homogenized and pasteurized milks are sterilized at sterilizers at 138°C for 4 seconds. From here, they are cooled down to 20-25°C and dispatched to aseptic filling machines. In filling machines, pack is shaped on one hand, while the column filling takes place on the other. The pack is placed in parcels following final processes, such as attaching straws, lids etc. if needed. The products in parcels will be sent for dispatch to the storage in ambient temperature.
|SEK Mustafakemalpaşa Plant|
|Address||:||Tat Kavaklı Köyü, 16500 Mustafakemalpaşa / Bursa
|Phone||:||0 224 618 04 71|
|Fax||:||0 224 618 04 72|
|Click for map.|