OREANDA-NEWS. February 19, 2009. In the usual operating condition the shop for processing milk produces monthly 100 000 litres of milk, 1,5 tons of butter and 4 tons of “Bukovinskiy” cheese and 2 tons of “Lyubitelskiy” cheese. In the winter season production reduces. Waiting for breeding the cows gradually stop giving milk and there is not sufficient milk for proсessing. As a result cheese, like the Agrocomplex butter, is becoming a short supply product. This disappoints Zaporizhstal workers because they prefer cheese of our cheesemakers.

What is the reason for such a choice?
First of all, it’s the taste. Secondly, it’s the quality. It’s without a rival. All the cheese produced by our Agrocomplex is a 100% natural product.
- When manufacturing cheese we do not use stabilizers, emulsifiers, colouring agents, taste intensifiers, flavouring agents and other new types of agents, — told the Agrocomplex production engineer of the shop for processing milk Nadezhda Fadeeva. — For cheese fermentation rennet is used, though for this purpose more often producers have started purchasing cheaper ferments on the basis of genetically modified organisms. We avoid this. We also use the best starters.

Agrocomplex cheesemakers thoroughly stick to the technology and are very proud that it is still the Soviet one. Today this is a great luxury, which producers cannot afford, because they work exclusively for gross figures.

But the Agrocomplex was not organized for this purpose. Its main task is to produce high quality products and supply them to Zaporizhstal workers. This task has remained unchangeable for 2 decades.