Berberoğlu Milk Melted Cheese: Where Flavor Meets Science!
Melted cheese, one of the indispensable flavors of Turkish cuisine, reaches a unique taste and consistency with Berberoğlu Milk’s production processes that blend craftsmanship with technology. Combining traditional palate with modern food engineering, Berberoğlu offers consistent quality and intense flavor in every slice.
At the heart of Berberoğlu Milk melted cheese lies premium quality milk sourced from select farms across Anatolia, with high fat and protein content. The milk is collected under hygienic conditions through rapid cold chain systems and passed through special filtration systems that maintain microbiological stability.
Pasteurization and Standardization:
Milk is pasteurized at 72°C for 15 seconds to eliminate pathogenic microorganisms. Fat content is precisely adjusted for a homogeneous taste.
Coagulation and Cutting Process:
Milk coagulated with natural cheese enzymes and controlled acidity regulators is cut to ideal particle size using special blade cutters.
Melting and Emulsion Stage:
The smooth texture of traditional melted cheese is achieved through continuous stirring cooking technology. While the cheese is melted at specific temperature ranges, natural emulsifiers (citrate or phosphate salts) are added to prevent separation of fat and water phases.
Homogenization and Cooling:
The mixture undergoes final processing in high-pressure homogenizers to achieve a homogeneous structure. Rapid cooling tunnels bring the temperature down to 4°C to extend shelf life.
| NUTRITIONAL VALUES per 100g | ||
| ENERGY | 340 | kCal |
| PROTEIN | 27 | g |
| TOTAL FAT | 25 | g |
| CARBOHYDRATES | 1.7 | mg |
| CALCIUM | 700 | mg |
