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  • MILK RECEPTION AND MILK TREATMENT
  • DRINKING MILK AND CULTURED MILK PRODUCTS
  • SOFT, NON MATURING (FRESH) CHEESE
  • SOFT, MATURING CHEESE
  • "PASTA FILATA" CHEESE
  • HARD AND SEMI-HARD CHEESE
  • PROCESSED CHEESE
  • MORE PRODUCTION 1    2
  • DRINKING MILK
  • CULTURED MILK
    PRODUCTS
  • PRODUCT WITH BROKEN COAGULUM
  • PRODUCT WITH HARD COAGULUM
  • AUTOMATED BLOCK MODULE FOR FERMENTATION
GENERAL INFORMATION








Cultured milk products are the result of the fermenting processes when a selected combination of bacteria or yeast is added to the milk. The most popular combination and typical for Bulgarian sour milk and yogurt is the combination of Lb.bulgaricum and Str.thermophilus bacteria. The two most popular production methods of cultured milk products are part of the DONIDO® production program
- production of products with broken coagulum /fermentation in tanks DONI®Process/.
- production of products with hard coagulum /fermentation in commercial packaging/.
The variety of cultured milk products is not only the result of a diverse range of starter cultures but also the different ingredients that are added such as sweeteners and flavourings, fruits and vegetable additives amongst others DONIMILK® lines for yogurt product of DONIDO® are offered with three levels of automation: low LLA, medium MLA and high HLA.
DONIDO® offers clients completed installation of DONIMILK® lines or we can supply separate modules including design, installation and initial start up.