Products

Vilvi Cream is a fluid emulsion of milk fat in skimmed milk with a fat content of at least 10 % and an active acidity of at least 6.6 pH, separated from milk using the separation method. Cream is subjected to different pasteurization regimes, depending on its intended use. The cream is used in the production of yogurt, sour cream, butter, curd (except for lean curd), cheese snacks, spreads, and other dairy products.

Vilvi Curd product with vegetable fat is produced from high-quality cow milk using the very same method as with the regular curd, only replacing some of dairy fat with vegetable fat, giving the product a flavor and qualities characteristic of the traditional curd. 25,5 % fat curd product with vegetable fat may be used for production of curd spreads and cheese snacks of various flavors and is particularly suitable for production of glazed deserts.

Vilvi Curd is a high-protein sour dairy product made from high-quality cow milk by fermenting it with specially selected pure lactic acid cultures and then removing some of the whey. Vilvi Group produces traditional low-fat (0,5 % fat), medium-fat (9 % fat) and, by applying separation method, high-fat (21,5 % and 32,5 % fat) curd, specifically suitable for production of other products, such as curd spreads or cheese snacks of various flavors. This fresh and versatile curd perfectly meets today’s nutritional needs – low-fat and high-protein curd products are popular with consumers cultivating a healthy and active lifestyle.

Vilvi Butter is produced from sweet pasteurized matured cream, obtained from fresh cow milk, using the method of beating. Its fat content is 82 %, with moisture not exceeding 16 %. During the production of butter, buttermilk, a valuable by-product, is obtained. Butter is intended for direct consumption, for instance, as sandwich spread, and is also wildly used as an ingredient for other products and dishes, such as cakes, hot dishes, and other confectionery products.