Dairy Products Packaging
Dairy products are one of the fundamental elements of our tables. VOLVAC provides suitable solutions for the processing and packaging of dairy products such as cheese, yogurt, and butter.
Especially in recent years, to comply with European Union standards, the Ministry of Food, Agriculture and Livestock has introduced various requirements for manufacturers regarding packaging. Unfortunately, we are already quite behind in meeting these standards.
As VOLVAC, we have been applying all these standards for many years, and in some areas, we can say that we are even ahead of the curve.
Cheese, which holds an important place among animal-based foods, is a product that is loved and consumed with pleasure by our society. In parallel with developments in science and technology, advances in production practices have led to changes in dietary habits.
It is estimated that there are more than 4,000 types of cheese worldwide. In the UK alone, there are approximately 700 different types of cheese, and in France and Italy, the number is around 400. In Turkey, in addition to white cheese, kashar cheese, tulum cheese, and mihaliç cheese, there are about 50 different varieties of cheese such as civil, Çerkes, Şavak, Abaza cheese, and herb cheese, produced to meet regional needs. Cheese, which contains proteins, fats, minerals, and vitamins from the milk used in its production, plays an important role in meeting the needs of B-group vitamins.
Cheese is defined as a nutritious dairy product obtained by coagulating milk with cheese rennet or organic acids, to which salt, sometimes harmless flavoring and odorants, or even starter molds are added. Depending on the type, it can be consumed fresh or after aging.
Cheese, which contains concentrated components like protein, fat, minerals, and vitamins from milk, is of great nutritional value and is highly consumed in every society due to its excellent nutrition value and pleasant taste.
In our country, the most produced and traded cheeses are made using traditional methods that vary by region and producer, and are marketed after maturing in factories or dairies.
In recent years, we have been taking significant steps toward using modern methods in cheese production, in line with developments in technology across many sectors of the food industry. The variety of cheese and the increase in portion sizes are factors that positively influence consumption. By directing the production through technological advancements, we are working on many new projects aimed at increasing the number of cheese varieties, thus enabling the production of cheese types and packaging that can meet different consumer demands.
Today, new methods are being used in cheese production and packaging:
- Portion and Weight Line: Whether the cheese is granular or hot by nature, industrial production with the desired shape and weight can be achieved with portioning machines. On the other hand, in cheese packaging, especially for brine products, we can achieve maximum shelf life at the lowest cost with a safe food concept.
Since its creation, cheese has been considered a food that is sometimes revered and always sought after in human life.
Turkey, as a major producer country, also has a large consumer base for this product. However, it should not be forgotten that the current production volume of Turkey is insufficient for export, and that producers need to adopt corporate structures.
Do not limit your imagination when it comes to cheese packaging. The world has made significant strides in cheese presentation and has entered a completely different avenue. In order for our industry to compete globally, we must take a forward-thinking approach to the packaging of our products.
