View Company Profile: AD MLEKARA BITOLA

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AD MLEKARA BITOLA
Novacki Pat BB
REPUBLIC OF NORTH MACEDONIA,Bitola, Pelagonia, 7000

WEB: www.imb.com.mk
NACE Codes
  • C.10.51 - Operation of dairies and cheese making
Export Activity

Dairy products

Any Memberships

Economic Chamber of Macedonia

Export Chanels /Export Markets

EU, CEFTA, USA

Firm Info

Having a tradition since 1952, "Mlekara AD Bitola" (Joint Stock Company for Dairy Product Production- Bitola) is today the largest producer of milk and dairy products in the Republic Macedonia, meeting the daily needs of more than a million customers. The customers themselves are the focus of the business strategy of the company. From their needs and desires all business processes and activities begin in relation to the development, modernization and standardization of production. The expansion of the assortment and creation of new products were enabled by following the world trends and investing in sophisticated new technology with full commitment to safety and quality of products and production process. This confirms the leading position of our company in the industry for milk and dairy products. The company holds the ultimate standard for quality management and control of food safety - ISO 22000 (integrated standard of HACCP and ISO 9001) and environmental standard ISO 14000 and it is the only dairy product production company in R. Macedonia that has export number for export to European Union countries, which is a proof of the high quality of our products. With the implementation of these standards, "Mlekara AD Bitola" provides high-quality and safe products for the thousands of consumers who daily use its products. Therefore continuous improvement of quality and food safety, taking care to preserve and improve the environment, is the main goal and top priority of the company.

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Company Products

The term yoghurt as a product means a semianteal milk product obtained by heating the milk and adding bacteria to the lactic acid (- {Lactobacillus bulgaricus} - and - {Streptococcus thermophilus} -). At a temperature of 42 ° -45 ° C in 2-4 hours, fermentation and milk sowing occurs. Then, the yogurt cools, which slows down the dirt and prolongs the durability. Yogurt contains approximately 0.7% lactic acid.

Butter is a dairy product containing up to 80% butterfat (in commercial products) which is solid when chilled and at room temperature in some regions, and liquid when warmed. It is made by churning fresh or fermented cream or milk to separate the butterfat from the buttermilk. It is generally used as a spread on plain or toasted bread products and a condiment on cooked vegetables, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water, and often added salt.

Fresh milk Photos

Fresh milk is a rich source of several essential nutrients, including protein, calcium, phosphorus, vitamin A and vitamin D. Reduced-fat fresh milk in particular, because it lacks the fat content of other dairy products such as whole milk, offers health benefits -- yet fewer of the risks associated with consuming saturated fat and cholesterol. Including three servings of fresh milk in your diet each day can help you maintain muscle mass, strengthen your bones, support a favorable body composition and improve your circulatory health.

Cheese Photos

Cheese is a dairy product derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form.

Sour milk Photos

Soured milk denotes a range of food products produced by the acidification of milk. Acidification, which gives the milk a tart taste, is achieved either through bacterial fermentation or through the addition of an acid, such as lemon juice or vinegar. The acid causes milk to coagulate and thicken, inhibiting the growth of harmful bacteria and improving the product's shelf life.

Yellow cheese Photos