Dairy and Meat Technological Institute

The Institute includes the following structural divisions without forming legal entities:
- experimental technological plant;
- experimental plant of bacterial concentrates;
- experimental mechanical plant.

The Institute was created for scientific providing for the development of live-stock originating raw material processing by means of creating intensive technologies and advanced equipment for dairy and meat production.

The main directions and spheres of the Institute’s activity are scientific researches and innovations concerning the following issues:
- chemical content and technological properties of milk and meat raw materials;
- technology and equipment for primary processing of milk and meat raw materials;
- technology, equipment, means for mechanization and automation for butter and cheese production;
- technological processes and equipment for sausage products’ and semimanufactured food production;
- technology of combined meat and milk products, containing proteins, flavourings and other components;
- technology of drugs and bacterial concentrates for foods’ and animal feeds’ production.

To fulfil its main task, the Institute:
- takes part in developing and completing state sectoral scientific and technical projects for solving agroindustrial complex most important problems;
- puts into practice the works of “Science-Technique-Production” cycle by means of developing and implementing the modern resources saving technologies of the food products manufacture, equipment, devices and automatic control systems to promote live-stock raw materials processing, intensification of production and labour productivity. - technology and equipment for primary processing of milk and meat raw materials;
- carries out the production of meat and milk products, drugs, spice flavouring compositions, bacterial concentrates and equipment;
- takes part in foreign trade, international cooperation, establishes direct production, scientific and technical contacts concerning batch deliveries of devices, biological preparations, machines and equipment.
This Institute’s researches and innovations are fulfilled in comprehensive way – from task setting up to final industrial implementation – on own scientific and technical base and, as a rule, manufacturing experience.
The Institute’s staff proved their high grade in application of equipment and technologies for butter, cheese, margarine, meat products, desserts, protein products of animal and vegetable origin, bacterial cultures for milk and meat production.

We are glad to offer our dairy and meat technologies and equipment to producers. The most demanded include:
- butter and margarine (all types of them) processing units with the capacities of: 2000, 1000, 500 and kg/hr;
- equipment sets for margarine production with the capacities of: 1000 and 2000 kg/h;
- heated vats, for cream and other liquid food staffs processing, capacities of: 1800, 900, 500 and 160 l;
- emulsifiers for production of curd pastes, desserts, processed cheese, mayonnaise, ketchup and other food pastes of the capacities: 150, 250 and 500 l kg/h; complete processing time approx. 30 min;
- closed type cheesemaking machines of high efficiency in cheese grain curd processing, the range of their capacities: 15000, 10000, 5000, 2500 and 1000 l;
- cheese forming apparatus for 500 and 100 kg of cheese pulp;
- vacuum massaging machines for tenderizing raw meat and increase of output, the capacities available: 250, 500, 900, 1500 and 2000 l;
- brine injectors with manual and automatic raw meat supply;
- screw filler for sausage production of the capacity 400 kg/h;
- vacuum ground meat mixer with the capacity of 150 l;
- other equipment for milk and meat production;
- technologies for production of new types of butter, cheese, processed cheese, milk drinks and desserts, margarine and mayonnaise, sausage and smoked meat products, canned meat etc.