• WHEY POWDER SPECIFICATION

    50% DEMINERALIZED WHEY POWDER SPECIFICATION

    70% DEMINERALIZED WHEY POWDER SPECIFICATION

     

    WHEY POWDER SPECIFICATION

    Revision Date

    : 18.02.2014

    Release Date

    : 15.01.2013

     

     

    Revision Date

    : 3

    Page no

    : 1

     

     

     

    Document No: MS 001

     

     
               

     

     

    Product Overview

    Product Code

    1201022

    Country of Origin

    Turkey

    Method              

    It is a product with maximum 4% moisture content in the final product obtained after demineralization process according to its technique by drying the fresh whey formed during the production of various cheese.

    Content

    Whey

    Organoleptic Properties

    Taste, Smell and Aroma

    Specific taste, smell and aroma

    Color

    Specific beige, light yellow color

    Structure

    Homogeneous structure without foreign substances.

    Chemical and Physical Properties

     

    Specification

    Typical Values

    Method

    Principle

    Moisture, m/m

    max  3 %

    % 2

    IDF Standard 26:1964

    Gravimetric, Drying Oven:; 103±2 0C

    Fat, m/m

    max  1.5 %

    % 0.5

    Gerber /Teichert Method, NADRG: 1978

    Gerber

    Protein, m/m (Nx6,38)

    min   6.5%

    % 7

    IDF Standard 20B: 1993

    Kjeldahl, titration

    Ash, m/m

    max  8.5 %

    % 6.5

    IDF Standard 90:1986

    Ash oven:; 825±25 0C

    Lactose, m/m

    min   75%

    % 82

    NADRG: 1978

    Upsetting, (Cu2O)

    Acidity (Lactic acid type)

    max  0.2 %

    % 0.1

    ADMI: 1971

    Titration

    pH (10% solution)

    min   6.00

    6.20

    TS 11860

    pH meter

    Salt, m/m

    max  4%

    % 2.6

    ---

    Titration

    Dissolution Index, ml

    Min 98%

    98%

    ADPI

     

    Aflatoxine M1

    Max 0.05 μg/kg

    0.002

    TS EN ISO 14501, 2002

     

    Foreign Burnt Substance

    Disk  A/B

    A

    ADPI

    ---

    Microbiological Properties

    Total mezophilic aerobic microorganism, kob/g

    max  30,000

    7,000

    TS 1019

    Plate Count Agar

    Enterobacteriaceae (kob/g)

    max  10

    negative

    FDA: 1998

    Violet Red Bile Dextrose (VRBD) Agar

    E.coli, kob/g

    negative

    negative

    FDA: 1998

    Fluorocult VRB Agar

    Staph.aureus, kob/g

    Max 100

    negative

    Anon., 1998 (38)

    Baird-Parker Agar

    Salmonella, kob/25g

    negative

    negative

    TS 8907

    Selenit-Cystin Broth & Bismut-Sulphite Agar

    Yeast and Mold, kob/0.11 g

    max  100

    negative

    Pitt&Hocking, 1997 (86)

    YGC Agar

    Packing

    Polyethylene, light and moisture proof bag from inside which prevents outside dirt and which is of sanitary material, outside craft paper bag with 3 layers

    In 25 kg bags which are sealed to prevent air intake

    Storage Conditions and Shelf Life

    It should be kept without opening the package in moisture free and cool places away from substances emitting odor and where its properties will not be spoiled. It should be protected from sun light.

    It is stored in low relative humidity (< 65%) and at proper temperature (10-45 0C). Shelf life is 18 months unless the package is opened.

    Quality Assurance

    It is documented in compliance with ISO 9001:200 principles which is the certified quality system implemented at Cici Süt A.Ş.

    Intended Use

    It is used in food industry especially in confectionery, chocolate and biscuits. It is an allergen product due to the lactose it contains.

    Delivery

     

    Domestic deliveries are performed in net 25000 kg product weight on one tone pallets with rigs.

     

    International Domestic deliveries are performed in net 24000 kg product weight on 1200 kg pallets with 40 containers.

    It is delivered in bulk 16000 kg net product weight with 20 containers.

     

    50% DEMINERALIZED WHEY POWDER SPECIFICATION

    Revision Date

    : 18.02.2014

    Release Date

    : 15.01.2013

     

     

    Revision Date

    : 3

    Page no

    : 1

     

     

     

    Document No: MS 002

     

     
               

     

     

    Product Overview

    Product Code

    12010203

    Country of Origin

    Turkey

    Method              

    It is a product with maximum 4% moisture content in the final product obtained after demineralization process according to its technique by drying the fresh whey formed during the production of various cheese.

    Content

    Whey

    Organoleptic Properties

    Taste, Smell and Aroma

    Specific taste, smell and aroma

    Color

    Specific beige, light yellow color

    Structure

    Homogeneous structure without foreign substances.

    Chemical and Physical Properties

     

    Specification

    Typical Values

    Method

    Principle

    Moisture, m/m

    max  3 %

    2 %

    IDF Standard 26:1964

    Gravimetric, Drying Oven:; 103±2 0C

    Fat, m/m

    max  1.5 %

    0.5 %

    Gerber /Teichert Method, NADRG: 1978

    Gerber

    Protein, m/m (Nx6,38)

    min   6.5%

    % 7

    IDF Standard 20B: 1993

    Kjeldahl, titration

    Ash, m/m

    max  8.5 %

    % 6.5

    IDF Standard 90:1986

    Ash oven:; 825±25 0C

    Lactose, m/m

    min   75%

    % 82

    NADRG: 1978

    Upsetting, (Cu2O)

    Acidity (Lactic acid type)

    max  0.2 %

    % 0.1

    ADMI: 1971

    Titration

    pH (10% solution)

    min   6.00

    6.20

    TS 11860

    pH meter

    Salt, m/m

    max  2.70 %

    % 2.6

    ---

    Titration

    Dissolution Index, ml

    Min 98%

    98%

    ADPI

     

    Aflatoxine M1

    Max 0.05 μg/kg

    0.002

    TS EN ISO 14501, 2002

     

    Foreign Burnt Substance

    Disk  A/B

    A

    ADPI

    ---

    Microbiological Properties

    Total mezophilic aerobic microorganism, kob/g

    max  30,000

    7,000

    TS 1019

    Plate Count Agar

    Enterobacteriaceae (kob/g)

    max  10

    negative

    FDA: 1998

    Violet Red Bile Dextrose (VRBD) Agar

    E.coli, kob/g

    negative

    negative

    FDA: 1998

    Fluorocult VRB Agar

    Staph.aureus, kob/g

    Max 100

    negative

    Anon., 1998 (38)

    Baird-Parker Agar

    Salmonella, kob/25g

    negative

    negative

    TS 8907

    Selenit-Cystin Broth & Bismut-Sulphite Agar

    Yeast and Mold, kob/0.11 g

    max  100

    negative

    Pitt&Hocking, 1997 (86)

    YGC Agar

    Packing

    Polyethylene, light and moisture proof bag from inside which prevents outside dirt and which is of sanitary material, outside craft paper bag with 3 layers 

    In 25 kg bags which are sealed to prevent air intake

    Storage Conditions and Shelf Life

    It should be kept without opening the package in moisture free and cool places away from substances emitting odor and where its properties will not be spoiled. It should be protected from sun light.

    It is stored in low relative humidity (< 65%) and at proper temperature (10-45 0C). Shelf life is 18 months unless the package is opened.

    Quality Assurance

    It is documented in compliance with ISO 9001:200 principles which is the certified quality system implemented at Cici Süt A.Ş.

    Intended Use

    It is used in food industry especially in confectionery, chocolate and biscuits. It is an allergen product due to the lactose it contains.

    Delivery

     

    Domestic deliveries are performed in net 25000 kg product weight on one tone pallets with rigs.

     

    International Domestic deliveries are performed in net 24000 kg product weight on 1200 kg pallets with 40 containers.

    It is delivered in bulk 16000 kg net product weight with 20 containers.

     

    70% DEMINERALIZED WHEY POWDER SPECIFICATION

    Revision Date

    : 18.02.2014

    Release Date

    : 15.01.2013

     

     

    Revision Date

    : 3

    Page no

    : 1

     

     

     

    Document No: MS 003

     

     
               

     

     

    Product Overview

    Product Code

    12010303

    Country of Origin

    Turkey

    Method              

    It is a product with maximum 4% moisture content in the final product obtained after demineralization process according to its technique by drying the fresh whey formed during the production of various cheese.

    Content

    Whey

    Organoleptic Properties

    Taste, Smell and Aroma

    Specific taste, smell and aroma

    Color

    Specific beige, light yellow color

    Structure

    Homogeneous structure without foreign substances.

    Chemical and Physical Properties

     

    Specification

    Typical Values

    Method

    Principle

    Moisture, m/m

    max  3 %

    % 2

    IDF Standard 26:1964

    Gravimetric, Drying Oven:; 103±2 0C

    Fat, m/m

    max  1.5 %

    % 0.5

    Gerber /Teichert Method, NADRG: 1978

    Gerber

    Protein, m/m (Nx6,38)

    min   6.5%

    % 7

    IDF Standard 20B: 1993

    Kjeldahl, titration

    Ash, m/m

    max  6.5 %

    % 5.5

    IDF Standard 90:1986

    Ash oven:; 825±25 0C

    Lactose, m/m

    min   75%

    % 82

    NADRG: 1978

    Upsetting, (Cu2O)

    Acidity (Lactic acid type)

    max  0.2 %

    % 0.1

    ADMI: 1971

    Titration

    pH (10% solution)

    min   6.00

    6.20

    TS 11860

    pH meter

    Salt, m/m

    max  2.30 %

    % 2.04

    ---

    Titration

    Dissolution Index, ml

    Min 98%

    98%

    ADPI

     

    Aflatoxine M1

    Max 0.05 μg/kg

    0.002

    TS EN ISO 14501, 2002

     

    Foreign Burnt Substance

    Disk  A/B

    A

    ADPI

    ---

    Microbiological Properties

    Total mezophilic aerobic microorganism, kob/g

    max  30,000

    7,000

    TS 1019

    Plate Count Agar

    Enterobacteriaceae (kob/g)

    max  10

    negative

    FDA: 1998

    Violet Red Bile Dextrose (VRBD) Agar

    E.coli, kob/g

    negative

    negative

    FDA: 1998

    Fluorocult VRB Agar

    Staph.aureus, kob/g

    Max 100

    negative

    Anon., 1998 (38)

    Baird-Parker Agar

    Salmonella, kob/25g

    negative

    negative

    TS 8907

    Selenit-Cystin Broth & Bismut-Sulphite Agar

    Yeast and Mold, kob/0.11 g

    max  100

    negative

    Pitt&Hocking, 1997 (86)

    YGC Agar

    Packing

    Polyethylene, light and moisture proof bag from inside which prevents outside dirt and which is of sanitary material, outside craft paper bag with 3 layers

    In 25 kg bags which are sealed to prevent air intake

    Storage Conditions and Shelf Life

    It should be kept without opening the package in moisture free and cool places away from substances emitting odor and where its properties will not be spoiled. It should be protected from sun light.

    It is stored in low relative humidity (< 65%) and at proper temperature (10-45 0C). Shelf life is 18 months unless the package is opened.

    Quality Assurance

    It is documented in compliance with ISO 9001:200 principles which is the certified quality system implemented at Cici Süt A.Ş.

    Intended Use

    It is used in food industry especially in confectionery, chocolate and biscuits. It is an allergen product due to the lactose it contains.

    Delivery

     

    Domestic deliveries are performed in net 25000 kg product weight on one tone pallets with rigs.

     

    International Domestic deliveries are performed in net 24000 kg product weight on 1200 kg pallets with 40 containers.

    It is delivered in bulk 16000 kg net product weight with 20 containers.

     

     

  •  

    FAT FREE POWDER MILK SPECIFICATION

    Revision Date

    : 18.02.2014

    Release Date

    : 15.01.2013

     

     

    Revision Date

    : 3

    Page no

    : 1

     

     

     

    Document No: MS 005

     

     
               

     

     

     

    Product Overview

    Product Code

    11010101

    Country of Origin

    Turkey

    Method              

    It is the solid milk product in which the moisture content in the final product obtained by taking away the water from the milk freed from fat is maximum 5%.

    Content

    Light milk

    Organoleptic Properties

    Taste, Smell and Aroma

    Specific taste, smell and aroma

    Color

    Specific beige, light yellow color

    Structure

    Specific liquid powder form, homogeneous apearance

    Chemical and Physical Properties

     

    Specification

    Typical Values

    Method

    Principle

    Moisture, m/m

    max  5 %

    % 3.5

    IDF Standard 26:1964

    Gravimetric, Drying Oven:; 103±2 0C

    Fat, m/m

    max  1.5 %

    % 1.0

    Gerber /Teichert Method, NADRG: 1978

    Gerber

    Protein, m/m (Nx6,38)

    min   34%

    % 37

    IDF Standard 20B: 1993

    Kjeldahl, titration

    Ash, m/m

    max  8.5 %

    % 7.5

    IDF Standard 90:1986

    Ash oven:; 825±25 0C

    Lactose, m/m

    min   50%

    % 55

    NADRG: 1978

    Upsetting, (Cu2O)

    Acidity (Lactic acid type)

    max  0.17 %

    % 0.13

    ADMI: 1971

    Titration

    pH (10% solution)

    min   6.5 max 6.7

    6.65

    TS 11860

    pH meter

    Antibiotics

    negative

    negative

    Test kit

     

    Dissolution Index, ml

    Min 98%

    98%

    ADPI

     

    Aflatoxine M1

    Max 0.05 μg/kg

    0.002

    TS EN ISO 14501, 2002

     

    Foreign Burnt Substance

    Disk  A/B

    A

    ADPI

    ---

    Microbiological Properties

    Total mezophilic aerobic microorganism, kob/g

    max  50,000

    10,000

    TS 1019

    Plate Count Agar

    Enterobacteriaceae (kob/g)

    max  10

    negative

    FDA: 1998

    Violet Red Bile Dextrose (VRBD) Agar

    E.coli, kob/g

    negative

    negative

    FDA: 1998

    Fluorocult VRB Agar

    Staph.aureus, kob/g

    Max 100

    negative

    Anon., 1998 (38)

    Baird-Parker Agar

    Salmonella, kob/25g

    negative

    negative

    TS 8907

    Selenit-Cystin Broth & Bismut-Sulphite Agar

    Yeast and Mold, kob/0.11 g

    max  100

    negative

    Pitt&Hocking, 1997 (86)

    YGC Agar

    Packing

    Polyethylene, light and moisture proof bag from inside which prevents outside dirt and which is of sanitary material, outside craft paper bag with 3 layers

    In 25 kg bags which are sealed to prevent air intake

    Storage Conditions and Shelf Life

    It should be kept without opening the package in moisture free and cool places away from substances emitting odor and where its properties will not be spoiled. It should be protected from sun light.

    It is stored in low relative humidity (< 65%) and at proper temperature (10-45 0C). Shelf life is 18 months unless the package is opened.

    Quality Assurance

    It is documented in compliance with ISO 9001:200 principles which is the certified quality system implemented at Cici Süt A.Ş.

    Intended Use

    It is used in food industry especially in confectionery, chocolate and biscuits. It is an allergen product due to the lactose it contains.

    Delivery

    Domestic deliveries are performed in net 25000 kg product weight on one tone pallets with rigs.

     

    International Domestic deliveries are performed in net 24000 kg product weight on 1200 kg pallets with 40 containers.

    It is delivered in bulk 16000 kg net product weight with 20 containers.

     

     

  •  

    CREAM SPECIFICATION

    Revision Date

    : 18.02.2014

    Release Date

    : 15.01.2013

     

     

    Revision Date

    : 3

    Page no

    : 1

     

     

     

    Document No: MS 005

     

     
               

     

     



    Product Overview

    Product Code

    11010301

    Country of Origin

    Turkey

    Method

    It is the emulsion of the milk fat obtained with physical separation from milk which is rich in fat in the light milk.

    Content

    Milk fat

    Organoleptic Properties

    Taste, Smell and Aroma

    Specific taste, smell and aroma

    Color

    Specific beige, light yellow color

    Structure

    Specific liquid cream, homogeneous structure

    Chemical and Physical Properties

    Acceptance Criteria

    Method

    Principle

    Fat, m/m

    Specific to order

    Gerber /Teichert Method, NADRG: 1978

    Gerber

    Acidity (Lactic acid type)

    max 0.2 %

    % 0.0225

    ADMI: 1971

    Titration

    pH (10% solution)

    Specific to order

    TS 11860

    pH meter

    L. monocytogenes (kob/25 g)

    negative

    negative

    ISO 11290-1

    Violet Red Bile Dextrose (VRBD) Agar

    E.coli, kob/g

    <3

    negative

    FDA: 1998

    Chromocut Coliformen Agar

    Salmonella, kob/25g

    negative

    negative

    TS 8907 ISO 6785

    Selenit-Cystin Broth & Bismut-Sulphite Agar

    Yeast and Mold, kob/0.11 g

    max 100

    negative

    Pitt&Hocking, 1997 (86)

    YGC Agar

    Packing

    Stored in cans.

    Storage Conditions and Shelf Life

    In optimum storage conditions, in cool, dry, odor-free places at 2-6 C. The shelf live is determined on the the product packing specific to usage. It is allergen due to its casein, lactose content. It is not convenient for those allergic. .

    Quality Assurance

    It is documented in compliance with ISO 9001:200 principles which is the certified quality system implemented at Cici Süt A.Ş.

    Intended Use

    It is used in food industry especially in confectionery, chocolate and biscuits. It is an allergen product due to the lactose it contains.

  • Contact info

    Head Office: Yenibosna Merkez Mah.
    29 Ekim Cad. No:41 Kat:1
    34197 Bahçelievler - İstanbul / Turkey

    Phone: +90 212 592 32 00

    Fax: +90 212 592 87 87

    E-mail: info@cicisut.com.tr



    Factory Salihli OSB 307.SOKAK
    NO:5 Salihli / MANİSA

    Phone: +90 236 742 54 57

    Fax: +90 236 742 54 58

    E-mail: info@cicisut.com.tr

    Contact us

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    We will be in touch soon.
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  • Sayfa Başlık

    Sayfa İçeriği

  • Our values


    •Competent and educated personnel,

    •Modern and ultra hygienic production conditions,

    •A evolving and innovate structure that constantly creates added values,

    •A production approach that never compromises on the cost of quality,

    •Dynamism achieved with the combination of courage, responsibility and team spirit. 


    Our vision


    Become a reliable and preferred (raw material) brand in the sector’s national and international platforms with high-quality and hygienic products we produce by combining modern manufacture systems and knowledge with work power.


    Our mission


    Support our existence, recognition and standing, creating different innovations by earning prestige and reliability in domestic and foreign markets and producing products that are in compliance with national and international standards and are hygienic and have high-quality, low costs and high efficiency.

  • Ürün Sayfası

    Ürün Açıklaması Buraya Gelicek

  • About Us

    Cici Süt Industry and Trade Inc was founded in December 2012 in Manisa/Salihli Organized Industrial Zone with 100% shareholders’ equity. Cici Süt has a daily processing capacity for 750 tonnes of whey and 150 tonnes of milk, and produces powdered milk and demineralised whey; important raw materials of the food sector.


    Cici Süt supplies its powdered milk and whey powder as raw materials to its affiliated group of companies and other chocolate and biscuit producers in Turkey. Cici Süt aims to open to export markets besides its current markets, therefore it has launched investment projects to double its capacity and produce more value added product varieties.


    With ISO 9001 and 22000 Certificates and Halal Product Certification, Cici Süt has taken significant steps in becoming a nationally and internationally reliable brand. In the past, whey used to constitute an important waste problem but Cici Süt collects whey from contracted dairy farms one by one and processes it into a high-protein powder that can be used in various areas such as the chocolate, biscuit, baked products, drug, baby food and feed industry; Cici Süt also takes on projects with an environment friendly production model that supports milk production and stockbreeding in the Aegean Region, bearing social responsibility.


    Today Cici Süt has an international identity with 6 domestic factories and 2 factories abroad and more than 1500 employees; exporting to more than 100 countries on 5 continents and with a turnover exceeding $150 million, it is the 2nd largest exporting company in its sector in Turkey and a member of Elvan Group of Companies which has more than 60 years of commercial experience. Elvan Group broadened the horizon for the Turkish food sector by being the first to establish a  R&D centre in the sector, aiming to launch new products, machines-equipment, processes and technology research that will ensure the increase of competitiveness of all group brands.


    Studies to produce some strategic export dairy products, that not produced in Turkey, at the Cici Süt facilities located in Salihli, continues with various R&D projects aimed for the development of the dairy and stockbreeding sector.