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  • Regional Dairy Cooperative in Radomsko

    Regional Dairy Cooperative in Radomsko

  • Regional Dairy Cooperative in Radomsko

    Dairy cooperative movement on the Radomsko Land dates back to the turn of the 19th and 20th centuries. The first Cooperative was established in approx. 1904 in Woźniki, located 9km away from Radomsko. At that time, the Radomsko region was mainly an agricultural area. Therefore, a great number of small dairies and branches, which merged into larger cooperatives, appeared in neighbouring villages. The Regional Dairy Cooperative in Radomsko has been operating since 1936. Continuously for nearly 40 years since 1946 the position of President of the Management Board was occupied by Franciszek Jeziorski who deserved well of the Radomsko Land as a member of parliament and person who made efforts to develop dairy cooperative movement and people’s movement. It was thanks to his efforts that central authorities gave their consent to and granted funds for construction, in Radomsko in 1973, of an Italian powdered-milk factory which initiated the continuous, lasting to this day, growth of the Cooperative. Commencement of production of milk in powder and its export enabled further dynamic development of the Regional Dairy Cooperative in Radomsko. Since 1985 current President of the Management Board engineer Andrzej Chodkowski has been a continuator of good tradition of his predecessor. Owing to his decisions and personal involvement the Cooperative not only overcame the economic crisis in the times of the political and economic transformation, but it also established its significant position in competitive conditions of the free market. At the beginning of the 90s a number of investment activities were taken up. They aimed at modernising the plant, introducing the highest technologies and changing the production profile. In 1993 a new gas boiler-room was commissioned. This reduced air pollution which had effect on the environment. In 1994 construction of a new Dairy Haberdashery Section ended, which made it possible to increase production of traditional articles and to market new products. In 1996 - 2001 new processing lines were activated for making mixes, form cottage cheese and for pouring dairy products in a Pure-Pak system. 2003 and 2004 are a period of intensive investments with the use of resources from the SAPARD programme. In January 2005 the Regional Dairy Cooperative Radomsko took over the Dairy Cooperative in NowyTarg. Thus, it grew rich by including a new production plant of cheese in blocks and slices as well as UHT milk and cream. In last decade the plant was continuously modernised by launching new processing and packing lines e.g. for production of micro-filtered milk, ultra-filtration and for production of cottage cheese. The investments were co-financed from the Rural Development Programme. The Regional Dairy Cooperative in Radomsko cooperates with grocery wholesales as well as chains of supermarkets and hipermarkets in the territory of entire Poland. Products of the grocery industry such as milk in powder, butter in blocks and more and more often typical consumer articles are exported. In addition, the cooperative has a chain of brand shops and own brand wholesales. In the cooperative the HACCP system functions and the ISO 22000 system is implemented. Currently the Regional Dairy Cooperative in Radomsko belongs to leaders of dairy plants in Poland in terms of the amount of purchased milk, value of achieved revenue and investment outlay. At the present moment the Cooperative associates 1801 cooperators and employs 650 people.

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  • www.osmradomsko.pl

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    Production Definition UHT milk is milk that has been subjected to heat treatment due to extremely high temperatures, does not require storage at low temperatures, and by means of processing and packaging have been preserved all valuable ingredients. Milk contains high-quality protein, important minerals and vitamins.

    Suggested Applications Direct use. Desserts, bakery, ice-cream, milk drinks.

    Packing Available in a number of versions: in various capacities, with various fat content, with a straw or twist screw cap.

    Sensory Standards Natural flavor and taste, the great source of calcium and proteins, easy to mix with other products. Also available with different Flavors (Vanilla, Chocolate, Strawberry)

    UHT MILK

    Fat content 1,5 % 2,0 % 3,2 % 3,8 %

    Capacity 1000 ml 1000 ml 1000 ml 1000 ml

    Closing Helicap Helicap Helicap Helicap

    Flavor Natural Natural Natural Natural

    Nutritional values

    Energy 190 kJ / 45 kcal 207 kJ / 49 kcal 251 kJ / 60 kcal 272 kJ / 65 kcal

    Proteins 3,2 g 3,1 g 3,1 g 3,0 g

    Carbohydrates 4,7 g 4,7 g 4,7 g 4,7 g

  • Regional Dairy Cooperative in Radomsko

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    UHT CREAM

    Fat content 12 % 18 % 30 %

    Closing Helicap Helicap Helicap

    Energy 558 kJ / 135 kcal 771 kJ / 187 kcal 1204 kJ / 292 kcal

    Fat of wich saturates

    12 g / 100 ml 7,2 g / 100 ml

    18 g / 100 ml 11 g / 100 ml

    30 g / 100 ml 18 g / 100 ml

    Carbohydrate of wich sugars

    4,0 g / 100 ml 4,0 g / 100 ml

    3,7 g / 100 ml 3,7 g / 100 ml

    3,3 g / 100 ml 3,3 g / 100 ml

    Proteins 2,7 g / 100 ml 2,5 g / 100 ml 2,2 g / 100 ml

    Salt 0,10 g 0,09 g 0,08 g

    Production Definition UHT cream has been subjected to heat treatment due to extremely high temperatures, does not require storage at low temperatures

    Suggested Applications coffee, cakes, creams, ice-cream, jelly, soups, salads

    Packing UHT cream is produced in 250 ml and 500 ml.

  • www.osmradomsko.pl

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    SWEET CREAM BUTTER

    CHEMICAL PARAMETERS

    Milk fat (%) ≥ 82,0

    Moisture (%) ≤ 16,0

    Non fat solids (%) ≤ 2,0

    pH 6,5 - 6,7

    MICROBIOLOGICAL PARAMETERS

    Total Plate Count / 1 g max 1000 cfu

    Coag. positive Staph. / 1 g max 10 cfu

    Coliforms / 1 g max 10 cfu

    Enterobacteria / 1 g max 10 cfu

    Salmonella / 25 g absent

    L. monocytogenes / 25 g absent

    Yeast / 1 g max 10 cfu

    Mould / 1 g max 10 cfu

    Heavy metals, pesticides, dioxins, dl-PCB, PCB, aflatoxin M1 allowed levels acc. to actual

    regulations

    Production Definition Butter is a natural product without any preservatives, that contains a number of valuable ingredients necessary for the normal function of body cells; vitamins A, D, E and K and also saturated and unsaturated fatty acids.

    Suggested Applications Direct use. Butter is perfect for baking, frying or simply as a spread. bakery/patisserie e.g. puff pastry and croissants • soups • sauces • sandwiches • ready meals

    Packing Available in capacities 100g/200g/250g/300g

    UHT MILK

    Fat of wich saturates

    1,5 g 1,0 g

    1,5 g 1,0 g

    1,5 g 1,0 g

    1,5 g 1,0 g

    Capacity 250 ml 250 ml 250 ml 250 ml

    Closing Straw Straw Straw Straw

    Flavor Vanilla Strawberry Chocolate Natural

    Nutritional values per 100 ml

    Energy 273 kJ / 65 kcal 273 kJ / 65 kcal 280 kJ / 66 kcal 186 kJ / 44 kcal

    Proteins 3,2 g 3,2 g 3,3 g 3,0 g

    Carbohydrate of wich sugars

    9,6 g 9,6 g

    9,6 g 9,6 g

    9,9 g 9,7 g

    4,7 g 4,7 g

    Salt 0,1 g 0,1 g 0,1 g 0,1 g

  • Regional Dairy Cooperative in Radomsko

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    Cagliata CHEESE FULL-FAT semi-hard pressed rennet cheese – 45 % fat in dry matter. Production Definition The semi-hard pressed rennet cheese is made of pasteurized milk with a normalised fat content obtained as a result of an enzymatic coagulation of milk proteins and a relevant processing of a curd. Cheese slurry is pumped to the special forming columns, where cheese is moulded into the cheese blocks. Then it is pressed in the tunnel presses, and after pressing it is salted in the brine. The cheese is packed in the Cryovac® bags.

    Available types: Cagliata CHEESE low fat rennet, Cagliata CHEESE – 15 % fat in dry matter, Cagliata CHEESE FULL- FAT semi-hard pressed rennet cheese – 48 % fat in dry matter, Cheese analogue Cagliata 45 % fat in the dry matter – milk fat has been entirely replaced by vegetable fat.

    Production Definition The semi-hard pressed rennet ripened cheese is made of pasteurized milk with a normalised fat content obtained as a result of an enzymatic coagulation of milk proteins and a relevant processing of a curd. Cheese slurry is pumped to the special forming columns, where cheese is moulded into the cheese blocks. Then it is pressed in the tunnel presses, and after pressing it is salted in the brine. The cheese is packed in the Cryovac® bags and it is a subject of ripening min. during 3 weeks.

    Production Definition Cheese analogue product is prepared from pasteurized skim milk where milk fat has been partially replaced with vegetable fat and obtained as a result of enzymatic coagulation of milk protein and the curd suitable treatment. Curd is pumped to special forming columns, where the mass is molded in blocks. Cheese analogue is pressed in tunnel presses, and after that is salted in brin

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