Regional Dairy Cooperative in...

Regional Dairy Cooperative in Radomsko



DairycooperativemovementontheRadomskoLanddatesbacktotheturnofthe19thand20thcenturies.ThefirstCooperativewasestablishedinapprox.1904inWoźniki,located9kmawayfromRadomsko.Atthattime,theRadomskoregionwasmainlyanagriculturalarea.Therefore,agreatnumberofsmalldairiesandbranches,whichmergedintolargercooperatives,appearedinneighbouringvillages. The Regional Dairy Cooperative in Radomsko has been operating since 1936. Continuously for nearly 40 years since1946 the position of President of the Management Board was occupied by Franciszek Jeziorski who deserved well of the RadomskoLand 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, ofan Italian powdered-milk factory which initiated the continuous, lasting to this day, growth of the Cooperative. Commencementof production of milk in powder and its export enabled further dynamic development of the Regional Dairy CooperativeinRadomsko. Since1985currentPresidentoftheManagementBoardengineerAndrzejChodkowskihasbeenacontinuatorofgoodtraditionofhispredecessor.OwingtohisdecisionsandpersonalinvolvementtheCooperativenotonlyovercametheeconomiccrisisinthetimesofthepoliticalandeconomictransformation,butitalsoestablisheditssignificantpositionincompetitiveconditionsofthefreemarket. 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. Thisreduced air pollution which had effect on the environment. In 1994 construction of a new Dairy Haberdashery Section ended, whichmade itpossible to increaseproductionof traditionalarticlesand tomarketnewproducts. In1996 -2001newprocessing lineswereactivated for making mixes, form cottage cheese and for pouring dairy products in a Pure-Pak system. 2003 and 2004 are a periodofintensiveinvestmentswiththeuseofresourcesfromtheSAPARDprogramme. InJanuary2005theRegionalDairyCooperativeRadomskotookovertheDairyCooperativeinNowyTarg.Thus,itgrewrichbyincludinganewproductionplantofcheeseinblocksandslicesaswellasUHTmilkandcream. In lastdecadetheplantwascontinuouslymodernisedby launchingnewprocessingandpackinglinese.g. forproductionofmicro-filteredmilk,ultra-filtrationand forproductionofcottagecheese.The investmentswereco-financed from theRuralDevelopmentProgramme. The Regional Dairy Cooperative in Radomsko cooperates with grocery wholesales as well as chains of supermarkets andhipermarketsintheterritoryofentirePoland.Productsofthegroceryindustrysuchasmilkinpowder,butterinblocksandmoreandmoreoftentypicalconsumerarticlesareexported.Inaddition,thecooperativehasachainofbrandshopsandownbrandwholesales. In the cooperative the HACCP system functions and the ISO 22000 system is implemented. Currently the Regional DairyCooperativeinRadomskobelongstoleadersofdairyplantsinPolandintermsoftheamountofpurchasedmilk,valueofachievedrevenueandinvestmentoutlay.AtthepresentmomenttheCooperativeassociates1801cooperatorsandemploys650people.

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UH

T milk

Production DefinitionUHT 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.

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

Sensory StandardsNatural 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


UH

T cr

eam

UHT CREAM

Fat content 12 % 18 % 30 %

Closing Helicap Helicap Helicap

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

Fatof wich saturates

12 g / 100 ml7,2 g / 100 ml

18 g / 100 ml11 g / 100 ml

30 g / 100 ml18 g / 100 ml

Carbohydrateof wich sugars

4,0 g / 100 ml4,0 g / 100 ml

3,7 g / 100 ml3,7 g / 100 ml

3,3 g / 100 ml3,3 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 DefinitionUHT 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

PackingUHT cream is produced in 250 ml and 500 ml.

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sweet cream

butterU

HT m

ilk

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 DefinitionButter 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

PackingAvailable in capacities 100g/200g/250g/300g

UHT MILK


1,5 g 1,0 g

1,5 g1,0 g

1,5 g1,0 g

1,5 g1,0 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


9,6 g9,6 g

9,6 g9,6 g

9,9 g9,7 g

4,7 g4,7 g

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


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Cagliata CHEESE FULL-FAT semi-hard pressed rennet cheese – 45 % fat in dry matter.Production DefinitionThe 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 DefinitionThe 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 DefinitionCheese 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 brine. Then it is packed in Cryovac® bags and maturates for min. 3 weeks.

CAGLIATA CHEESE

CHEMICAL PARAMETERSNutritional value in 100 g

Energy value1335 kJ332 kcal


25 g15 g


0,1 g0 g

Protein 24 gSalt 0,8 g

Water content ≤ 45 %

pH 5,0 - 5,8

Antibiotics absent


Salmonella absent in 25 g

Listeria monocytogenes absent in 25 g

Staphylococcus coagulase positive ≤ 100 cfu / g

Escherichia coli ≤ 100 cfu / g

Coliform bacteria ≤ 100 cfu / g

The Swiss-Dutch type cheeses

CHEMICAL PARAMETERS

Nutritional value in 100 g



25 g15 g


0,1 g0 g

Protein 24 g

Salt 2,0 g


pH 5,0 - 5,5

Antibiotics absent




Staphylococcus coagulase positive ≤ 100 cfu / g



Cheese analogue from Podhale

CHEMICAL PARAMETERSNutritional value in 100 g



25 g11 g


1,8 g< 0,5 g

Proteins 23 g

Salt 2,0 g


pH 5,0 - 5,5

Antibiotics absent




Staphylococcus coagulase positive

≤ 100 cfu / g



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lactic buttersw

eet cream butter

milk pow

der

Production DefinitionMilk Powder is made from fresh milk and is pasteurized in liquid state before drying in spray drying tower and powdered. It contains the lactose, milk proteins and milk minerals in the same relative proportions as in the fresh milk from which it was made. The product is free of GMOs, antibiotics and inhibitory substances and contain no additives or neutralizers. Extreme care is taken throughout the entire process to ensure the highest quality product is produced. The collection on farm, throughout the spray drying process, the packaging is carefully monitored and controlled to ensure product safety, consistency and quality.

Suggested Applications Nutritional formulationsIngredient for recombineddairy / food productsBeverage, yoghurt and ice-creamformulationsBakery blends

PackingMilk Powder is packed in multiwallpaperbagswith poly innerof 25,0 KGs net each No staples or metal fastenersare used.

Sensory Standards Flavor Clean, bland, sweet Odor Fresh, no off odors Color White to light cream Appearance Powder, free of lumps

SKIMMED MILK POWDER FULL CREAM MILK POWDER

CHEMICAL PARAMETERS CHEMICAL PARAMETERS

Protein (as is %) ≥ 34 Protein (%) ≥ 26

Fat (%) ≤ 1,25 Fat (%) ≤ 26

Moisture (%) ≤ 4,0 Moisture (%) ≤ 4,0

Ash (%) ≤ 8,5 Ash (%) ≤ 6,5

pH 6,5 - 6,8 pH 6,5 - 6,8Solubility (ml) ≤ 1,0 Solubility (ml) ≤ 1,0

Lactose (%) max 52 Lactose (%) ≤ 38

Purity (disc) A, B Purity (disc) A, B

WPNI (mgN/g)1,5 - 5,99 - medium heat,

min. 6 - low heat

MICROBIOLOGICAL PARAMETERS MICROBIOLOGICAL PARAMETERS

Total Plate Count / 1 gmax 10000 cfu - medium heat,

max 30000 cfu - low heatTotal Plate Count / 1 g max 1000 cfu

Coag. positive Staph. / 1 g max 10 cfu Coag. positive Staph. / 1 g max 10 cfu

Coliforms / 1 g max 10 cfu Coliforms / 1 g max 10 cfu

Enterobacteria / 1 g max 10 cfu Enterobacteria / 1 g max 10 cfu

Salmonella / 25 g absent Salmonella / 25 g absent

L. monocytogenes / 25 g absent L. monocytogenes / 25 g absent

Yeast / 1 g max 10 cfu Yeast / 1 g max 10 cfu

Mould / 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 DefinitionSWEETCREAM - Unsalted Butter is churned exclusively from sweet cream. No salt or additional coloring material is used. LACTIC - Unsalted Lactic Butter is churned exclusively from sweet cream. Lactic acid is added to give the product the aroma and flavor of cultured butter. No salt or additional coloring material is used.

Suggested Applications Bakery/pastry industry

Packing Carton with PE-foil 10 or 25 kg

SWEET CREAM BUTTER

CHEMICAL PARAMETERS

Milk fat (%) ≥ 82,0



pH 6,5 - 6,7










LACTIC BUTTER

CHEMICAL PARAMETERS

Milk fat (%) ≥ 82,0



pH 4,6 - 5,2










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

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Regional Dairy Cooperative in RadomskoJagiellonska 4 Street, 97-500 Radomsko, Polandtel. +48 44 738 51 21, +48 44 738 51 22fax +48 44 738 51 11e-mail: [email protected]

PL12111601

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PL10121601

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