Food Industry

Berdica Cement offers a broad range of products, services, expert technical support, and strong market knowledge. Our team of dedicated food technical specialists provides application development and support from market and trend research to product formulation, development, and marketing.

We assist our customers in new applications of fresh dairy and cheese products and offer them the most current technology in formulating products that meet customer requirements. Because we are able to help our customers choose the right ingredients and additives the first time, the product development process is streamlined, and time to market is reduced.

Our strong alliances with world-class suppliers allow us to be a reliable partner of choice for your current and future product requirements.

FRESH DAIRY

Berdica Cement is constantly working on providing from its partners new cultures that meet the requirements for high quality, cost effectiveness, consistency, safety, and flexibility in modern yoghurt production. We also work with cultures that are adjusted to local demands and help customers combine dairy cultures with colors and flavors.

The cultures for fermented milk products:

  • YOFLEX®
  • EXACT®
  • NU-TRISH®
  • FRESHQ®
  • NOLA® Fit

YOFLEX® is a series of mixed, single-strain cultures specifically for use in yoghurt. These cultures form the best fundamental basis for thermophilic dairy applications, such as stirred, set, drinkable and concentrated yogurt.

The EXACT® range consists of mainly mesophilic cultures. They are used in cultured-milk products such as buttermilk, kefir, sour cream, quark and cream cheese.

The NU-TRISH® range consists of single strains or convenient culture blends for probiotic dairy products.

FRESHQ® bio-protective culture is an all-natural way to reduce the risk of spoilage caused by yeast and mold contamination, thereby protecting brand value and lowering quality-issue-related costs for dairies.

NOLA® Fit is the perfect solution for lactose-free dairy products

The main forms of the cultures are Frozen and Freeze Dried, so the majority of cultures you can find in both forms.

Frozen

Directions for use
Remove cultures from freezer just prior to use. Do not thaw. Disinfect the package prior to opening. Open the package and pour the frozen pellets directly into the pasteurization product. Agitate the mixture slowly for 10-15 minutes to distribute the culture evenly. The recommended incubation temperature is 35-45oC.

Shelf-life
At least 12 months from date of manufacture when stored according to recommendations.

Storage temperature lower than – 45oC.

Freeze Dried

Directions for use
Remove cultures from freezer just prior to use. Sanitize the top with chlorine. Open the pouch and pour the freeze dried granules directly into the pasteurization product. Agitate the mixture slowly for 10-15 minutes to distribute the culture evenly. The recommended incubation temperature is 35-45oC.

Shelf-life
At least 24 months from date of manufacture when stored according to recommendations.
Storage temperature lower than -18oC

For more details please refer to our supplier partner website:
https://www.chr-hansen.com/en/food-cultures-and-enzymes/fresh-dairy

CHEESE PRODUCTS

Rennet

Rennet is an original and patented fermentation produced chymosin (FPC) with 1000 IMCU for most effective cheese production in order to be more convenient for small and big producers.

It provides the following benefits to the cheese producers:

  • Dosage reduction
  • Improved texture
  • Better sliceability
  • Higher yield
  • Improved taste
  • Avoiding bitterness
  • Enhance whey value
  • Better process control
  • Longer shelf life of fresh cheeses

Rennet is suitable for all types of cheeses and it has proven its qualities in White Brined Cheese, Kashkaval, Continental cheese types, Mozzarella, Pizza cheese, Cheddar, etc.

Hard cheese / Kashkaval

This DVS® starter culture is available in lyophilized form. It contains the ideal combination of three strains –Streptoccus Thermophilus, Lactobacillus Bulgaricus, and Lactobacillus Helveticus.

This culture has all well-known advantages of direct starter cultures and is characterized by good and stable rate of acidification during the process and rich and delicious kashkaval taste after the ripening.

The culture is also suitable for production of Pecorino and Kefalotiri type of cheeses.

White Brine Cheese / Feta

White Cheese represents 12% of the global cheese market and is estimated to grow by 3% per year. White Cheese is traditionally produced and consumed in Greece, the Middle East, and Balkans, but new consumption markets are also emerging.

DVS® White Cheese solutions enable producers to consistently meet quality expectations and reach optimum growth opportunities. It is recommended a combination of coagulant, DVS® starter culture and, when appropriate, adjunct cultures to reduce bitter peptide formation or potential growth of yeast and mold. 

For more details, please refer to our supplier partner website:

https://www.chr-hansen.com/en/food-cultures-and-enzymes/cheese#

TECHNICAL SERVICES

Our diverse Technical Team has extensive experience and expertise in Dairy applications. From concept to finished product, we work with you on formula development and sensory evaluation, and from pilot to plant trial, we can assist to ensure you receive the finished product you desire.

We have developed an effective Technical Services program that includes:

  • Plant audits
  • Formula optimization
  • On-site training
  • New product development
  • Troubleshooting
  • Finished product analysis if it is necessary

Our Team has an in-depth knowledge of ingredients, their functional properties and their application in the food industry.

Contact

Ermir Kadija, Biochemist

Email: ermir.kadija@berdica.al

Tel: +355 22 800 350

Mob: +355 69 208 9135

Request for technical information