Dairy products are one of the basic elements of our tables. VOLVAC produces suitable solutions for processing and packaging dairy products such as cheese, yoghurt and butter.
The standards applied by the Ministry of Food, Agriculture and Livestock, especially to comply with European Union norms in recent years, have introduced a number of packaging obligations for producers. As an industry, we are already quite late in meeting these norms.
As VOLVAC, we have been applying solutions that comply with all these standards for years; in some respects, we are even ahead of them.
Cheese, which holds an important place among foods of animal origin, is loved and enjoyed by our society. In recent years, advances in production practices in parallel with developments in science and technology have changed eating habits.
It is estimated that there are more than 4,000 varieties of cheese in the world; around 700 in England alone and about 400 each in France and Italy. In Türkiye there are about 50 varieties of cheese, above all white cheese, kaşar, tulum and mihaliç, along with civil, Circassian, şavak, Abkhazian and herb cheeses produced to meet regional demand. Containing the protein, fat, minerals and vitamins of the milk used to make it, cheese plays an important role in meeting the need for B-group vitamins.
Cheese is defined as a nutritious dairy product obtained by coagulating milk with rennet or organic acids, to which salt, sometimes harmless flavouring and aroma substances and sometimes starter moulds are added, and which is consumed fresh or ripened depending on its type.
Containing the protein, fat, minerals and vitamins of milk in concentrated form, cheese plays a major role in nutrition in every society due to its superior nutritional value and its enjoyable taste.
The most widely produced and traded cheeses in our country are made in dairies or factories using traditional methods that vary by region and producer, and are marketed after ripening.
In recent years, in parallel with technological developments, we have been taking important steps towards the use of modern methods in cheese production, as in many other areas of the food industry. A greater variety of cheeses and pack weights is a factor that positively affects consumption. We are working on many new projects to give production a technological direction and increase the number of varieties, so that we can produce cheese varieties and packaging that meet different wishes and needs.
Today we use new methods in cheese production and packaging:
Portioning and weighing line: whether the cheese is granular or warm by nature, industrial production in the desired shape and weight is possible on portioning machines. In cheese packaging, especially for brined products, we can achieve maximum shelf life at minimum cost with a safe-food concept.
Since it was first made, cheese has been regarded in human life as a food that is always sought after and at times even considered sacred.
In addition to being a major producer, Türkiye also has a significant consumer base for the product. It should not be forgotten that Türkiye's current production volume is insufficient for export and that its producers need corporate structures.
Don't limit your imagination in cheese packaging. The world has made great progress in cheese presentation and has entered a very different league. To compete with the world as an industry, we need to look far ahead in the packaging of our products.