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Dairy Processing


While adopting the methods successfully applied by the world-leading producers, PTI Group of Companies suggerst a wide range of dairy ingredients:

  Multifunctional mixtures

   Stabilizers and stabilizing systems;

  Phosphates;

  Melting salts;

 Flavour and aroma ingredients;

 Soya protein;         

  Preservatives    

The dairy department personnel extensively employ the laboratory resources of PTI Group of Companies and successfully apply them for thorough monitoring of raw product quality, as well as for formulation of cultured milk foods, processed cheese and condensed milk with various ingredients added in.

Besides, the DAIRY personnel have a number of their own innovations (e.g. multifunctional  mixtures added to processed cheese and condensed milk, as well as stabilizers). There is a dairy product formulation base that is developed with various ingredients enlisted.                              

 TheDAIRY Department has the following advantages:

   High  development rates;

  Cooperation with benchmark dairy companies;

  Advanced level of technological and service cooperation with customers   

PTI Group is a member of Russian Dairy Producers Union and takes its active part in such international expositions as Dairy Industry, and participates in such international expositions as Agroprodmash, Food Ingredients Russia etc.

Classification of Products

Basic types of dairy products

Stabilizers and stabilizing systems

Soya protein

Phosphates, citrates, melting salt

Colors

Flavors

Dry mix Protelac with vegetable fat

Preservatives

Milk

pasteurized

-

BB Milk Buds, Ronda Aroma

50, 55

-

low-fat

full cream  3.2 or 2.5%%

reconstituted, high-fat, baked

enriched (with fibers, mineral matters, fatty acids, vitamins etc.)

sterilized

condensed

Optimilk 30, 20, 21, 50

-

Nactis

Cultured milk foods

Kefir, kefir product, thick sour milk

Rondagum AYS710, AYS 571, AYS851, Optimilk 20, Optimilk 30

 -

-

Nactis (for fruit products)

Ronda Aroma  (for fruit kefir products)

50,55

-

Sour cream and sour-cream products

10 (dietic)-20%%

Rondagum AYS571, AYS851, AYS710, AYD 250, Optimilk 20,

  30

Pro-Vo 500U, 500S

-

BB Sour Creme, Dried Cream Extract, Cream Plus, High Concentrate HC

50, 55

25-40%% (amateur)

Yoghurt

heat-processed

Optimilk 70

-

-

Nactis

Ronda Aroma (for fruit products), BB Cream+, Dried Cream Extract, Yoghurt

50, 55            

drinks and desserts

Rondagum AYS571, AYS851, AYS710, Optimilk 20,

  30

-

-

Yoghurt-juice and whey-juice drinks

Camecel 4000, Optimilk 30

-

Nactis

Ronda Aroma, ButterBuds,

-

-

Milk-juice drinks

Pudding

Optimilk 30, 60

-

Nactis

Ronda Aroma, ButterBuds,

-

-

Curds and its products

high-fat (18%)

-

Pro-Vo 500U, 500S

-

-

-

50, 55

Potassium sorbate

low-fat (9%)

krestyansky (5%)

-

stolovy (2%)

fat-free

Quark cheese (fat-free 11. 4%)

Curds

Optimilk 20, 30, Camecel 4000

-

Nactis

 Ronda Aroma, ButterBuds

-

Potassium sorbate

chocolate glazed curd bars

Heat-processed curds, curd-based deserts

Optimilk 40, 50

-

Potassium sorbate

Cheese

Abomasal (all types)

-

Neolin AWS

-

-

Process cheese

pasty

Rondagel 153, Rondagum KT42

Pro-Vo 500U, 500S

Cremosal SO1, SF1, AKS1

Neolin AWS, Neolin BC06

Ronda Aroma, ButterBuds

-

Potassium sorbate

chunk

Rondagel 152, 1144, Gitpro BP, Meatpro 1600

Pro-Vo 500U, 500S

Cremosal TMB1, SF1, AKS1, Fosko 100

Ronda Aroma, ButterBuds

sausage

Tradismoke Nactis

heat-resistant (for pizza, toasts)

Rondagel 152, 1144, Rondagum P10

Cremosal TBS2, XL1, AKS1

ButterBuds

Ice cream

Optimilk 60

-

-

Nactis

Ronda Aroma, ButterBuds

-

-

Mayonnaise and sauces

Optimilk 30, 30, 40

Pro-Vo 500U, 500S

-

Neolin AWS, BC 06

Ronda Aroma, ButterBuds

50, 55

Potassium sorbate

Butter and spread

Rumix  EM 1

Neolin AWS, BC 06

Ronda Aroma, ButterBuds

50, 55