Dairy – Al-Sulaymanyia Food & Dairy Production Ltd. Co

Dairy Production

Milk and dairy products have been consumed since the domestication of mammals; yogurt and similar fermented milk products in particular are thought to originate from our region, Middle East. The original production of fermented milk products derived from the need to prolong the shelf life of milk instead of being disposed.

What’s exciting is that with the rise in consumer purchasing power in Iraq, we see an accompanying rise in dairy consumption. The most significant increases are currently where the younger generation believes strongly in milk’s health benefits. However, innovation and growth are by no means limited to this segment.

Despite being a diversified established category within our dairy production, there are many more opportunities for diversification within dairy. Consumer tastes and needs are continuously evolving, giving you the chance to reach different target groups with, for instance, high protein beverages, nutritional drinks for children, elderly and medical use, and lactose-free milk or yogurt.

Milk Production

Milk is one of the oldest beverages in the world, yet new growth opportunities exist across various milk categories and geographical markets. Our integrated, end-to-end solutions for white milk give you access to knowledge and expertise that can support you on your milk journey – from the initial concept to a milk product on the store shelf. That means experts who keep improving the smallest details throughout the production process, and the smartest integrated solutions for the processing, packaging, and distribution of a wide variety of white milk products.

Today’s consumers are more safety conscious than ever, and when it comes to UHT (Ultra-Heat Treatment) milk, there is no room for error – the whole process has to be sterile. As the inventors of aseptic technology, we offer the highest level of hygienic design – our solutions are proven to be the most reliable on the market. These ensure you get the highest possible safety standards and cost-efficient production for both bulk and premium products.

Adding new flavors and formulations to dairy products is a great way to reach whole new consumer groups, but product life cycles can be very short, and there is huge pressure to innovate and get to market without delay. Chocolate, strawberry, and banana are favorite flavors, but there are endless others – and combinations – that can give your product range a boost. Formulations may involve extra vitamins, minerals, proteins, or other ingredients like Omega 3 or fiber, to make a healthy product even healthier. Other formulated products include lactic acid drinks (LAD), tea whiteners, and formulated creams. And the door is wide open to your new recipes. Our solutions allow you to experiment with countless flavors and formulations while solving the special challenges involved with such products and cutting your total cost of ownership drastically.

UHT Milk

In today’s world, consumers are more conscious than ever about safety, and this is especially true when it comes to UHT (Ultra-Heat Treatment) milk. The UHT process must be absolutely sterile, leaving no margin for error. As the inventors of aseptic technology, we provide the highest level of hygienic design, which has been proven to be the most reliable and efficient solution available in the market. Our solutions offer the highest possible safety standards and cost-effective production for both bulk and premium products.

Ultra-high temperature (UHT) treatment is an essential process for the sterilization of low-acid foods. In this process, the product is heated to over 135°C, which destroys all microorganisms, making the final product suitable for distribution under ambient conditions.

In UHT treatment, the prime objective is to eliminate microorganisms while minimizing the chemical changes in the product. This involves finding the optimal combination of temperature and processing time for different types of food, ensuring a high level of effectiveness and safety.

Yogurt

At Al Sulaymanyia we are artisan of making yogurt. On the surface, yogurt seems straightforward: we use relatively few ingredients, and it existed long before processing lines did. But for such reasons, yogurt is about craftmanship, requiring deep knowledge of how processing and different ingredients influence its character. At Al Sulaymanyia, we product variety of delicious and nutritious yogurts:

Spoonable yogurts
Natural kefir Yogurts
Probiotic Yogurts
Strained yogurts
Flavored and Fruit yogurts
Pasteurization and homogenization yogurt

Clean-label yogurt

With white milk consumption decreasing worldwide, there is a drive in the dairy industry towards more premium value-added products such as yogurt, which is experiencing growth in many markets.

At the same time, consumers are increasingly aware of and concerned about the ingredients in the food they consume and are expressing a desire to see a reduced number of additives. This has led to the development and growth of products with “clean labels”.

But why are non-dairy additives used in yogurt production in the first place? And how can you, with an optimal plant design and processing design – and proper respect for ingredients – produce products with zero or only minimal use of non-dairy additives? Our white paper explains and gives guidance.

This publication should be of interest to those working with the marketing of yogurt who are seeking to launch new yogurt products to match consumer trends, or looking for ways to reach new consumers and differentiate their current product lines.

But it should also appeal to those involved in the production, including plant managers, processing managers, and R&D managers concerned with producing yogurt products with consistent quality.

Cream

Cream is defined as the fat rich portion of milk obtained by gravity or mechanical method of separation. It is the light weight portion of milk which still contains all the main constituents of milk but in different proportions. The fat content of cream varies widely in the range of 20- 80 % depending upon the method of separation. Two indigenous products, which resemble cream in certain respect, are Malai and Sar. These products are prepared by skimming fat during boiling of milk or from boiled milk during cooling.

Malai is obtained by hand skimming of heated and cooled milk. Usually, it is prepared by housewives at home and by dairy in shops.

Sar is the skin or the clotted cream layer formed on the surface during simmering of milk that has been heated and being cooled slowly. The fat content in Sar and Malai may vary from 20-50% depending upon the skill of separation. Both the Malai and Sar are used as basic raw materials in traditional method of butter preparation

Indulgence with cream and related products remains a well-documented consumer trend. But it is a sensitive product requiring gentle and accurate processing, and the most critical phase of production is the separation of the cream from the raw milk. Our solutions include sophisticated equipment to extract the precise fat content required and ensure gentle heating and pumping, with hermetic systems that make it possible to eliminate undissolved air from the product.

Homogenization, Standardization, Separation, Pasteurization and UHT treatment.

Fresh cream contains all the constituents of milk but will invariably contain at least5 times more fat than milk. Hence the energy value of cream will be several times higher than that of milk. The energy value can be calculated by assessing the composition of cream and taking into consideration the individual contribution of the constituents to the energy value as given:

Milk Fat9.3 k cal/gMilk
1 k cal/gMilk
1 k cal/g

In addition to the calorific value the cream is richer in fat- soluble vitamins like A, D, E, and K than milk as it has more fat content. There are three crème categories namely: