Canning shop
The canning department produces sweetened and unsweetened condensed dairy products. Before a can of condensed milk reaches the consumer, the milk undergoes several processing stages, each subject to mandatory laboratory and process control. Production of canned dairy products begins in the receiving laboratory, which monitors the quality of incoming milk.
Milk is processed using Alfa-Laval equipment. Milk selected by the laboratory is cooled in plate coolers and sent for intermediate storage. It then enters the processing department, where it is purified in milk clarifiers, standardised for fat content in cream separators, purified of various bacteria in bactofuges, and heat-treated in pasteurisation and cooling units. The milk is then sent for concentration. Sweetened condensed milk is concentrated in Vigand-8000 vacuum evaporators. Unsweetened products are concentrated in a Shefers-6000 thin-film vacuum evaporator. The canned dairy products are filled into tin cans, packed in transport packaging and stacked on pallets on integrated Alfa-Laval (Sweden) and Zilli-Bellini (Italy) lines. In addition to tin cans, condensed milk is packed in polymer packaging: doypack pouches and laminated tubes; and in bulk packaging: 10-litre polymer buckets, 20-litre Bag-in-box laminated bags, cardboard drums, 50-litre polymer barrels and road milk tankers.
Average annual production capacity:
- sweetened condensed milk — 48000 thousand standard cans.
- unsweetened condensed milk — 30000 thousand standard cans.
Per-shift production capacity:
- sweetened condensed milk — 96 thousand standard cans.
- unsweetened condensed milk — 60 thousand standard cans.
Note: t.u.c. means one thousand standard cans.
Powdered Milk Department
The department produces dry dairy products:
- skimmed milk powder;
- whole milk powder with 25% and 26% fat;
- whey powder;
- whole milk replacers;
The powdered milk department can receive 100 tonnes of whey and 200 tonnes of milk per day. Before becoming a finished product, milk undergoes several processing stages. After purification and heat treatment in pasteurisation and cooling units, the milk is pre-concentrated in vacuum evaporators and sent for drying.
The department is equipped with two milk powder dryers with capacities of 1000 kg/h and 1500 kg/h.
Milk powder is packed in 25 kg paper bags and in packs weighing from 250 to 800 grams.
Production of whey powder and whey powder demineralised by up to 90%, with a capacity of up to 1500 kg/hour, is currently being designed. This project will enable production of a new product: whey powder with demineralisation levels of 0%, 50%, 70% and 90%. The raw materials are curd, casein and cheese whey.
The volume of whey processed is up to 1000 tonnes of natural whey. This equipment will enable production not only of whey powder, but also of dry milk-based products with a fat content of up to 28%, enriched with various vitamins and additives, as well as instant milk.
Butter Department
The department produces butter by continuous churning. It is packed in 180 g foil-wrapped blocks or in cartons with 20 kg parchment packaging.
An automatic packing machine is installed for packing butter into blocks. The department can currently receive 40 tonnes of cream and produce 20 tonnes of butter per day.
Tin Can Department
The department has two automated lines for producing welded-seam tin cans with a diameter of 72,8 mm and capacities of 280 and 500 cans per minute. This equipment can produce cans of various heights, from 70 mm to 105 mm. The capacity of this equipment is up to 600 cans per minute. The installed equipment is manufactured by Blema-Kirchheis and Soudronic.
Cheese Production Workshop of Braslav, JSC "Glubokoe Dairy - Canning Factory"
Following reconstruction, the Braslav cheese production department of OJSC Glubokoe Dairy - Canning Factory is equipped with a rennet cheese production line with a capacity of 12 tonnes/day and a soft curd cheese production line using a non-traditional separation method with a capacity of 2 tonnes/day. The average annual capacity is 4375 tonnes of rennet cheese, 350 tonnes of soft curd cheese and 12250 tonnes of concentrated whey.
Each day, the facility processes up to 150 tonnes of milk per shift and produces up to 12 tonnes of rennet cheese.
The range includes up to 20 varieties of rennet cheese and 4 varieties of soft curd cheese. Since 2018, the facility has produced Adyghe soft cheese.
The department's products are made under three trademarks: Aleksandrovskie Cheeses — Adyghe soft cheese; BonCremor — assorted soft curd cheeses; and the new 2024 Lyubich trademark. It was developed for the new cheese range: Cheddar Grand, Genevieve and Brachislav.
