Proizvodnja mliječnih proizvoda u tvornici mliječnih proizvoda „BELJE“ d.d., Beli Manastir

Odmah po zaprimanju, mlijeko i vrhnje se kontrolira i razvrstava prema kakvoći, te predviđa za preradu u određeni mliječni proizvod. Kontrola zdravstvene ispravnosti sirovina, poluproizvoda i gotovih proizvoda vrši se u prijemnom, kemijskom i mikrobiološkom laboratoriju. Linija proizvodnje sireva obuhvaća liniju abc svježih krem sireva i mliječnih namaza, te liniju polutvrdih sireva. Proizvodnja sira temelji se na: koagulaciji proteina, sirenju ili grušanju mlijeka, te na oblikovanju sirnog gruša u sirno zrno, uz izdvajanje nastale sirutke i soljenja sira, nakon čega se dobiva svježi ili nezreli sir. Gotovi proizvodi se pakiraju, skladište i otpremaju.Immediately, on receipt, the milk and cream are controlled and sorted in accordance with quality, then they are anticipated for remaking (modification) into ordered product of milk. The sanitary control and correctness of raw material and half- products are done in the acceptable, chemical and microbiological laboratory (lab). The cheese production process includes a process of fresh cheese cream called «abc», milk spreads, then process of half-hard cheeses. The cheese production is based on: coagulation of albumen, curdling or coagulating, then on the forming coagulated cheese into cheese grain, separation of resulting whey and cheese salting, after that we have fresh or unripe cheese. The final products are packed, warehoused and dispatched