milk, butter, all kind of milk products

YOGURT

Delivering Raw Milk To Factory: Raw milk collection in the farms is delivered factory by raw milk tankers meeting with hygienic standards under Atena quality standards.

Storage Of Raw Milk In The Tank: Raw milk that is delivered to factory is sent for sterilization from useless and harmful substances and cooling operations by automatic processing machines after quality analysis and then loaded to raw milk tanks under hygienic condition and kept in cold condition.

Primary Pasteurization Operation On Raw Milk: Milk allocated for buttermilk is sent to primary warming operation, Bactofugation (sterilization of bacterium), separation (Standardization milk fatness), using high temperature and cooling operations with first pasteurization machine and storaged in cold condition.

Adding Salt And Water: Posterities milk for buttermilk is mixed for while adding salt and water under the hygienic condition. Prepared salty buttermilk mixture is collected to another tank under the hygienic condition.

Last Pasteurization: Prepared and pasteurized buttermilk; Atena buttermilk is discharged to primary heat Deodorization (removing of foul smell and gas combinations), Homogenization (distribution of fat globules into small pieces), Pasteurization (using from high temperature) operations and sent to production line with specially prepared and last pasterizator machine for preserving content of buttermilk like in first day.

Fermentation Of Milk: Frozen milk ferment that gives natural taste is added on the salty and pasteurized Atena buttermilk mixture and fermented buttermilk is storaged in certain incubation temperature of buttermilk incubation tanker under the hygienic condition.

Incubative Stage: Fermented Buttermilk is storaged in certain incubation temperature of tanker until obtaining natural sourness and content of buttermilk (for 3 or 4 hours).

Cooling Operation: Incubated hot buttermilk is collected to last tanker after cooling process under the hygienic condition.

Adding Mint: Natural mint species are added to the incubated and cooled buttermilk under the hygienic condition for the people who able to select taste of mint buttermilk and mixed for while. Then prepared buttermilk mixture is kept in cold condition at the same tanker.

Packaging: Buttermilk with Mint that was collected without touching human hand in tanker of factory and packed with automatic, ultra hygienic and latest technological packaging machines fully automatically.

Dating And Covering: Production, Using date and part numbers of packeted Atena Ordinary Buttermilk / Atena Buttermilk with Mint is automatically dated with automatic dating machines in written form and is covered in violets with the help of Atena personnel.

Cold Storage: Packeted and covered Atena Ordinary Buttermilk / Atena Buttermilk with Mint is kept in cold storages of modern factories in the world after physical, chemical and microbiological analysis and complete control.

Conveyance: Quality of Atena Ordinary Buttermilk / Atena Buttermilk with Mint was confirmed by the factory. So packeted sour creams are loaded to trucks that have cooling function under customers needs and is delivered to the shopping points for customers.

 

Delivering Process Of Raw Milk To Factory: Raw milk collection in the farms is delivered to factory with milk tankers under the Atena quality standards and hygienic condition.

Storage Of Raw Milk In The Tankers: After raw milk is brought to the factory is sent to cooling and sterilization operations with automatic process machines after quality analysis and is kept in cold condition.

Primary Pasteurization Process Of Raw Milk: Raw milk that is allocated for Atena yogurt, is sent to the primary pasteurization tankers with first pasterizator after primary warming, bactorfugasion (sterilization process against bacterium), separation (standardization of oil), using high heat and cooling operations and kept in cold condition.

Evaporation Of Yogurt Milk (Evaporation Process Of Water Inside The Milk): Pasteurized milk for yogurt is sent to evaporation tankers with special designed and modern evaporation equipment that prepare Atena yogurt without adding milk powder after the primary warming, evaporation and cooling operations and is kept in at the cold condition.

Last Pasteurization: Evaporated and pasteurized milk is sent to production line in the cold condition for fermenting process after primary warming, Deodorization (removing of foul smell and gas combinations), Homogenization (distribution of fat globules into small pieces), Pasteurization (using from high temperature), and cooling operations with special and modern pasterizator to storage content of Atena yogurt as first day.

Deodorization (removing of foul smell and gas combinations), Homogenization (distribution of fat globules into small pieces), Pasteurization (using from high temperature)
 

Note: Homogenization operation is made in a total pressure for the people who prefer homogenized Atena yogurt but Atena Creamy yogurt is made in a half pressure.

Adding Ferment: Frozen ferment that have natural taste and scent is added to yogurt that passed from last pasteurization operation and fermented yogurt milk is kept in cold milk tanker under the hygienic condition.

Warming And Packing: Homogenized Creamy Yogurt Milk that has been collected to raw milk tankers without touching hand is warmed until fermenting before being sent to packing machine. Then is filled and packed automatically in the automatic, ultra-hygienic and modern packing machines without touching human hand in hot condition.

Dating And Coloring: Production, date to use and party numbers of Colored and Homogenized Creamy Atena yogurt is automatically dated with automatic dating machines in written form and pocketed in violins with the help of Atena personnel.

Incubation Stage: Packeted and Covered Atena Homogenized and Creamy yogurt is kept in incubation room that has constant incubation temperature till pour and content of Atena yogurt (4 or 5 hours).

Fast Cooling: Incubated and homogenized warm Atena yogurt and Creamy yogurt is kept in cooling room during short time that has "0" temperature.

Keeping Cold: Fast Cooled and homogenized Atena Yogurts is kept in cold air storages after physical, chemical, microbiological analysis and controls in factories that meet with the world standards.

Conveyance: Homogenized and Creamy Atena Yogurt that quality was confirmed by factory is loaded to the trucks that have cooling function for the customer need and sent its shopping for customers.

MILK (Ordinary, with fruit and cacao)

Delivering Raw Milk To The Factory: In accordance with Atena quality standards, collection of raw milk at the farms are delivered to the factory by raw milk tankers that were provided with hygienic conditions beforehand.

Storage Raw Milk In Tanks: Raw milk that is brought to factory is sent to automatic milk processing machine for cooling and sterilizing operations of unnecessary substances. Then is sent to raw milk tanks that were sterilized before and is kept in cold storage.

Raw Milk Pasteurizing: Raw milk discomposing for Atena ESL is sent to the first warming, Bactofugation (sterilization of bacterium), separation (Standardization milk fatness), using high temperature and cooling operations and is kept in cold storage after delivered raw milk tanks.

Milk With Fruit And Cacao: Smashed fruit and cacao that gives special natural taste and aroma to pasteurized ESL milk for the people who are able to select taste of milk with fruit and cacao is added here and mixed a period of time. Prepared fruit and cacao mixture is collected to another tanker that sterilized before.

Last Pasteurization: Pasteurized ESL milk is prepared ordinary or with fruit or cacao. Primary warming, Deodorization (removing of foul smell and gas combinations), Homogenization (distribution of fat globules into small pieces), Pasteurization (using from high temperature) are discharged into the last cooling operations of special last equipment recognized as pasteurization prepared for protection of vitamins and nourishing features of ESL milk. Then is kept in cold, clean and hygienic storage tanks.

Packaging: ESL milk is collected into the tanks without touching human hand. So, milk is packed in the plastic packaging that was produced in factory, is light proof and in ultra-hygienic, automatic and modern technology of milk processing machines without touching human hand.
 

Dating And Packaging: Packed Ordinary-Fruit and Cacao milk of Atena are dated by automatic dating machine and date of production, expiration date and party numbers are put on the packets in writing. And is picketed after placing in violins by Atena personnel.

Cold Storage Condition: Packeted Atena fresh milk are kept in cold air-storages until full control and physical, chemical and microbiological analysis in factory laboratories meeting with the world standards.

Milk Transportation: Quality of ESL milk was confirmed by factory and loaded to the trucks that have cooling function corresponding to client's need and sent to its shopping for customers.