Erzeni Sh.p.k. is specialized in the production of milk products. The company operates in the Albanian market with over 17 different types of premium quality products.
Erzeni Sh.p.k. is specialized in the production of milk products. The company operates in the Albanian market with over 17 different types of premium quality products.
We are committed to providing a high-quality level of products and food safety services for the production, storage, and distribution of milk-based products. Moreover, these products comply with Albanian food legislation and meet the quality and food safety standards demanded by our consumers.
Our ongoing efforts focus on sustainable quality throughout the entire process chain. Additionally, we use new technology in the production of a wide range of dairy products.
Our systems monitor and control each stage completely, as everything is automated to eliminate human errors.
Automatization
Automated Production
Our production and line-washing systems are designed for fully automated control and monitoring of every process at every stage. As a result, each step runs efficiently and reliably, maintaining consistent quality.
Production Process
1. Milk Processing
Milk Supply
Milk arrives on the Factory
Upon arrival at the factory, we check the milk before it enters production for antibiotics, aflatoxin, somatic cells, various types of falsifications, acidity indicators, and milk aromas. This ensures proper quality determination and assigns the milk to its correct destination.
After the initial check, the milk moves to the acceptance department. There, we filter, weigh, and cool it to 2⁰C, then direct it to the acceptance warehouses according to its destination.
Finally, the milk is sent for production. The “ERZENI” milk factory uses modern technology to process milk and produce its derived products efficiently.
Production Process
Pasterization Process
The milk processing is carried out in the pasteurization block.
First Step
The Seperator
The excess fat undergoes a separate process as cream, and after pasteurization and fermentation, butter is produced.
Second Step
The Bactofuge:
After the separator, the milk passes through a bactofuge. Through centrifugation, most spore-forming bacteria and heat-resistant spores are eliminated.
This process significantly increases the efficiency of pasteurization.
Third Step
The Degasser
After this stage, the milk passes through a degasser, where undesired milk aromas are removed using a vacuum.
Fourth Step
The Homogenizer
The milk enters a homogenizer, where high pressure breaks down the fat globules to dimensions that prevent separation. Afterwards, the homogenized fat (cream) is combined with the thinner part of the milk for pasteurization. As a result, cream separation during incubation is prevented, ensuring uniform fat distribution throughout the product. Consequently, pasteurized milk, yogurt, and buttermilk maintain the same fat content in both the upper and lower parts of the packaging. Additionally, this process improves the stability and consistency of fermented products and makes the fat easier to digest.