BEOCAPRA d.o.o. (d.o.o. standing for “limited liability … za regionalnu saradnju...Cilj kompanije BEOCAPRA nije samo proizvodnja i prerada kozjeg mleka, već i iskorišćavanje

Kompanija BEOCAPRA d.o.o. je osnovana 2009.godine. Danas nju poseduju 4 vlasnika sa podjednakim učešćem u vlasništvu nad kapitalom preduzeća. Sedište kompanije se nalazi u selu Kukujevci (opština Šid) na oko 100 kilometara od Beograda. Na ovom lokalitetu, to jest zemljištu u vlasništvu kompanije površine od oko 4 hektara, nalaze se i farma i mlekara.

Možda i sasvim slučajna ideja proizvodnje kozjeg mleka brzo je dovela do analize tržišta i neverovatnih podataka da su u našoj zemlji 2008.godine svega 0,4% ukupne proizvedene količine mleka dale koze. Ukoliko se ova cifra uporedi sa evropskih 3-5% jasno je da je Srbija, koja je i sa kravljim mlekom u velikom deficitu, odlično tlo za značajne pomake u razvoju uzgoja mlečnih koza.

Početna ideja zasnivala se isključivo na proizvodnji sirovog mleka.Nakon obilaska većeg broja farmi u Srbiji i inostranstvu usvojenoje da se koze Sanske rase uvezu iz Austrije. Farma je zaživela krajem 2009.godine kada je 179 koza i 5 jarčeva konačno stiglo sa podnožja Alpa u Sremsku ravnicu.

Realno stanje na domaćem tržištu vrlo brzo je pokazalo da se pravi finansijski efekti ostvaruju isključivo daljom preradom sirovog mleka. Razrada biznis plana potvrdila je preliminarne analize, pa se veoma brzo pristupilo izradi projekata i izgradnji mlekare. Postrojenje za preradu sirovog kozjeg mleka i proizvo-dnju mlečnih prerađevina, ukupnog kapaciteta prerade od oko5.000 litara dnevno, počelo je sa radom u novembru 2010.godine.Cilj kompanije BEOCAPRA nije samo proizvodnja i prerada kozjeg mleka, već i iskorišćavanje ostalih resursa i „nus produkata“ uzgoja koza.

KOZARI je brend pod kojim BEOCAPRA proizvodi i prodaje vrhunske proizvode od kozjeg mleka, kao što su: probiotski na -pi tak “Čudo”, jogurt, paster mleko, surutka, beli sir u kriškama,dimljeni sir, sir u maslinovom ulju, sirevi sa plesnima i dodacima i sl.

BEOCAPRA d.o.o. (d.o.o. standing for “limited liability company”)was founded in 2009. Today it is owned by four owners with anequal share of company capital. Company headquarters is locatedin Kukujevci village (the municipality of Sid) – 100 km away from Belgrade. Both farm and dairy factory are located on the same estate, which is a company owned land of approx.10 acres.

Almost unintentional idea of goat milk production led to the market analysis and an incredible fact that just 0.4% of total milkproduction was produced by goats in Serbia in 2008. If this percentage is compared to an European average of 3-5%, it is clear that Serbia, which is in deficit even with cow milk, is great ground for significant improvements in milk goats’ farming development.

Initial idea was based on raw goat milk production only. After the visit to several farms in Serbia and foreign countries it was agreed that Saneen goats should be imported from Austria. The farm came to life by the end of 2009 when 179 goats and 5 bucks finally arrived from the Alps’ mountainsides to the plains of Srem region.

True local market conditions proved the fact that remarkable financial effects can be achieved only by further raw milk pro ce-ssing. Ensuing business plan elaboration confirmed preli minary results and for that reason the preparation of design projects was initiated, which led to a factory construction. Dairy facility for raw milk processing, with total daily processing capa city of 5.000 liters, started to operate in November 2010. BEOCAPRA’s aim is not just the production and processing of goat milk, but also usage of other farming resources and by-products.

KOZARI is a brand-name under which BEOCAPRA produces and sells amazing goat milk products like: probiotic beverage, yogurt, pasteurized milk, whey, white cheese in slices, smoked cheese, cheese in olive oil, several cheese types with molds etc.

Classic goat cheese

Klasični kozji sirevi

POLUTVRDI PUNOMASNI KOZJI SIR

SEMI-HARD FULL-FAT GOAT CHEESE

OLD WHITE IN SLICES

Beli sir se proizvodi prema starom srpskom receptu i formirase u pravilne četvrtaste kriške. Potrebno je oko deset litara mlekada bi se napravio kilogram ovog polutvrdog, punoma snog i veoma kompaktnog sira. Intenzivno presovanje, u traja nju od jednog dana, uklanja veći deo vlage sira, dok periodstarenja, u kontrolisanim uslovima u trajanju od najmanje dva -deset dana, stvara ukus starog i suvog sira. Posebne mlečnestarter kulture poboljšavaju njegov ukus i istovreme no sprečavaju razvoj neže ljenih mikroorganizama.

Tvrđi je od sličnih vrsta sireva i poseduje veoma prijatan slano-kiseli ukus sa prizvukom kozjeg mleka. Uz malo sreće probaćete ga u periodu idealnog zrenja, kada počinje da dobija blago gorak, pa čak i slatkast ukus.

U ovom siru uživajte dok pijete bela i crna vina. Odličan je uz voćne rakije poput šljivovice, kajsije, kruške i dunje. Pokušajte da isečete nešto deblje komade. Stavite ih na gril i pecite dok površina ne dobije žutocrvenkastu boju.

White cheese is produced according to the old Serbian recipeand formed in regular square slices. It’s needed about ten liter-sof goat milk to make a kilogram of this semi-hard, fullfat and very compact cheese. One day of hard-pressing removes most of its moisture, and at least twenty days of controlled aging creates a taste of old and dry cheese. Special cheese starter cultures improve its taste and protect it from unwanted microorganisms.

It’s harder than similar cheese types and has very pleasant salty-sour flavor with a goat milk note. If you are lucky, you will have a bite in an ideal aging period when it starts to get slightly bitter and even sweet flavor.

You can enjoy it while drinking different kinds of white and red wines. It is great with fruit brandies like plum, apricot, pear, or quince brandy. Try to cut a little bit thicker slices. Putthem on a grill and wait until the surface gets yellow-red color.

POLUTVRDI PUNOMASNI KOZJI SIR SEMI-HARD FULL-FAT GOAT CHEESE

SASTOJCI:Punomasno pasterizovano kozje mleko; slano-kisela salamura od pasterizovane surutke; kuhinjska so; učvršćivačkalcijum-hlorid; prirodno teleće sirilo; starter kulture za sir.Min.45% MMuSM sira / Min.54% VuBM sira

NUTRITIVNA VREDNOST(prosečno u 100g proizvoda):Energetska vrednost: 1328 KJ / 317 kcalProteini: 22 gUgljeno-hidrati: 1,1 god čega šečeri: 1 gMasti: 25 god čega zasićene masne kiseline: 17 gVlakna: 0,1 gNatrijum: 700 mg

INGREDIENTS:Full-fat pasteurized goat milk; salty-sour pasteurized whey souse; table salt; firming agent calcium-chloride; natural calf rennet; cheese starter cultures.Min.45% MFiDM / Min. 54% WiFFM

NUTRITION FACTS(average in 100g of product):Energy Value: 1328 KJ / 317 kcalProteins: 22 gCarbohydrate: 1,1 gof which sugars: 1 gFats: 25 gof which saturated fatty acids: 17 gDietary fibers: 0,1 gSodium: 700 mg

PRIMARNO PAKOVANJE5-slojna plastična vakum kesica

SEKUNDARNO PAKOVANJEDeluks karton kutija (105x105x45 mm)

NETO U PAKOVANJU-350 g ZBIRNO/TRANSPORTNO PAKOVANJEKarton kutija 34x23x23 cm (30 kom.)

PALETNO PAKOVANJEEuro paleta 120x80x135 cm (1.500 kom.)


SEKUNDARNO PAKOVANJE/

NETO U PAKOVANJU-250-500 g

ZBIRNO/TRANSPORTNO PAKOVANJEKarton kutija 34x23x23 cm (12 kg)

PALETNO PAKOVANJEEuro paleta 120x80x135 cm (neto 600 kg)

PRIMARY PACKAGING5-layer plastic vacuum pouch

SECONDARY PACKAGINGDeLuxe cardboard box (105x105x45 mm)

NET GOODS IN PACKAGING-350 g

OVERPACK/TRANSPORT PACKAGINGCardboard box 34x23x23 cm (30 pcs.)

PALLET PACKAGINGEuro pallet 120x80x135 cm (1.500 pcs.)


SECONDARY PACKAGING/

NET GOODS IN PACKAGING-250-500 g

OVERPACK/TRANSPORT PACKAGINGCardboard box 34x23x23 cm (12 kg) PALLET PACKAGINGEuro pallet 120x80x135 cm (net 600 kg)

ROK UPOTREBE120 dana

SHELF LIFE120 days

SHELF LIFE120 days

JEDINICA MEREkom.

UNITpiece

UNITpiece

Kat.br./Cat.No.GP1006


JEDINICA MEREkg


at.No.06

br./Cat.No.P1001

Osnova dimljenog sira je polutvrdi punomasni beli kozji sir, te se i on formira kao pravilne četvrtaste kriške različitih debljina. Nakon perioda starenja u periodu od najmanje dvadeset dana, beli sir se vadi iz posuda, suši i zatim hladno dimi „tečnim dimom“. Takozvani „tečni dim“ se proizvodi u kontrolisanim uslovima iz prirodnog dima. Opasne supstance se uklanjaju iz prirodnog dima pre nego što se kondenzuje i rastvara u pot-puno čistoj vodi. Kriške belog sira se potapaju u tečni dim iostavljaju u njemu još jedan dan, nakon čega se izvade, dobroocede i prosuše. Sir ima nešto suvlji, ali veoma prijatan i blag dimljeni ukus.

Tradicionalno, dimljeni sir se jede kao predjelo zajedno sa pršutom, slaninom, paradajzom, krastavcima i belim hlebom. Povećajte užitak konzumiranjem žestokog alkohola poput rakija od šljive, kajsije, kruške, dunje.

The base for smoked cheese is semihard full-fat white cheese, so it is also formed in regular square slices with different thick-ness. After at least twenty days aging period, the white cheese is taken out of vessels, dried and then cold smoked by a „liquid smoke“. So-called “liquid smoke” is manufactured under con-trolled conditions from a natural smoke. Dangerous substances are taken out of natural smoke before it is condensed and diluted into pure water. Slices of white cheese are soaked into liquid cold smoke and left for another day before they are taken out, well decanted and dried. The cheese has a bit drier, but very pleasant, mild smoke flavor.

Traditionally, smoked goat cheese is consumed as a starter together with smoked ham, bacon, slices of tomato, cucumbers and white bread. Increase the pleasure by drinking spirits like plum, apricot, pear, or quince brandy.

Classic goat cheese



ČSEMI-HARD FULL-FAT GOAT CHEESE

SMOKED BY LIQUID SMOKE FLAVORVOR


DIMLJEN PRIRODNOM AROMOM TEČNOG DIMA


SMOKED BY NATURALLIQUID SMOKE FLAVOR

SASTOJCI:Punomasno pasterizovano kozje mleko; prirodna aromatečnog dima; kuhinjska so; učvršćivač kalcijum-hlorid;prirodno teleće sirilo; starter kulture za sir.Min.45% MMuSM sira / Min.54% VuBM sira


INGREDIENTS:Full-fat pasteurized goat milk; natural liquid smoke flavorant;table salt; firming agent calcium-chloride; natural calf rennet;cheese starter cultures.Min.45% MFiDM / Min. 54% WiFFM

NUTRITION FACTS(average in 100g of product):EEnergy Value: 1328 KJ / 317 kcalProteins: 22 gCarbohydrate: 1,1 gof which sugars: 1,1 gFats: 25 gof which saturated fatty acids: 17 gDietary fibers: 0,1 gSodium: 700 mg



NETO U PAKOVANJU-350 g ZBIRNO/TRANSPORTNO PAKOVANJEKarton kutija 34x23x23 cm (30 kom.)




NETO U PAKOVANJU-250-500 g ZBIRNO/TRANSPORTNO PAKOVANJEKarton kutija 34x23x23 cm (12 kg) PALETNO PAKOVANJEEuro paleta 120x80x135 cm (neto 600 kg)









OVERPACK/TRANSPORT PACKAGINGCardboard box 34x23x23 cm (12 kg)

PALLET PACKAGINGEuro pallet 120x80x135 cm (net 600 kg)


SHELF LIFE120 days

SHELF LIFE120 days

JEDINICA MEREkom.

UNITpiece

UNITkg


JEDINICA MEREkg


Kriške belog kozjeg sira se vade iz kantica u kojima odležavaju, seku se na kockice, suše jedan dan i stavljaju u veoma lepe staklene teglice, ili u jednostavne plastične kantice za kupce sa većim potrebama. Dodajemo bobice kleke, masline, ruzmarin i čubar u posudu i sve prelivamo ekstradevičanskim maslinovim uljem. Teglica (ili kantica) se ostavlja da odleži još neko vreme kako bi potopljene kockice sira mogle da upiju ulje. Svi sastojci, pažljivo odabrani baš kao i samo hladno ceđeno maslinovo ulje, ne samo da povećavaju zdravstvenu vrednost, nego daju i poseban medi teranski ukus ovom siru.

Kozji sir u maslinovom ulju se obično servira kao predjelo. Najjednostavniji način je da se kockice sira zajedno sa ostalim sastojcima izvade iz teglice (kantice) i stave na tanjir. Masli-novo ulje treba preliti preko sira. Možete dodati nešto semenki, pa čak i sušeno grožđe. Ako dodate dimljeni pršut i čašu belog vina, osetićete pravi mediteranski duh.

White goat cheese slices are taken out of aging can, cut into small cubes, dried for one day and put into very nice glass jar, or in simple plastic can for customers with bigger demands. We put some juniper berries, olives, rosemary and savory in the vessel and pour extra-virgin olive oil over ingredients. The jar(or can) is left for another period on the shelf, so the soaked cheese cubes can absorb oil. All of the ingredients, which are carefully selected and the finest extra-virgin olive oil increase health value, but also create a special, Mediterranean flavor of the cheese.

Goat cheese in olive oil is to be served as an appetizer. The easi-est way is to take some cheese together with other ingredients out of jar (can) and put them on the plate. Olive oil should be poured over cheese. You can add some seeds and even some dried grapes. If you add a bit of smoked ham and glass of white wine, you will feel the true Mediterranean spirit.

Classic goat cheese



U EKSTRA-DEVIČANSKOMSEMI-HARD FULL-FAT GOAT CHEESE

IN EXTRA-VIRGIN OLIVE OIL

SASTOJCI:Polutvrdi punomasni stari beli kozji sir; ekstra-devičansko maslinovo ulje; plod zelene masline; čubar; ruzmarin;sušeni plod kleke.Min.45% MMuSM sira / Min.54% VuBM sira (samo za sir)

NUTRITIVNA VREDNOST(prosečno u 100g proizvoda):Energetska vrednost: 2136 KJ / 510 kcalProteini: 14 gUgljeno-hidrati: 2,2 god čega šečeri: 0,7 gMasti: 50 god čega zasićene masne kiseline: 14 gVlakna: 1,5 gNatrijum: 500 mg

INGREDIENTS:Semi-hard full-fat old white goat cheese; extra-virgin olive oil; green olives; savory; rosemary; dried juniper berries.Min.45% MFiDM / Min. 54% WiFFM (cheese only)

NUTRITION FACTS(average in 100g of product):Energy Value: 2136 KJ / 510 kcalProteins: 14 gCarbohydrate: 2,2 gof which sugars: 0,7 gFats: 50 gof which saturated fatty acids: 14 gDietary fibers: 1,5 gSodium: 500 mg

PRIMARNO PAKOVANJEStaklena teglica (“Orcio” 314 ml)


NETO U PAKOVANJU-270 g

ZBIRNO/TRANSPORTNO PAKOVANJEKarton kutija 34x23x23 cm (24 kom.)

PALETNO PAKOVANJEEuro paleta 120x80x135 cm (1200 kom.)

PRIMARNO PAKOVANJEPlastična kantica (različite zapremine)


NETO U PAKOVANJU-1-3 kg

ZBIRNO/TRANSPORTNO PAKOVANJETransportuje se u primarnom pak. (neto 1-3 kg)

PALETNO PAKOVANJE/

PRIMARY PACKAGINGGlass jar (“Orcio” 314 ml)




PALLET PACKAGINGEuro pallet 120x80x135 cm (1200 pcs.)

PRIMARY PACKAGINGPlastic can (different volumes)


NET GOODS IN PACKAGING-1-3 kg

OVERPACK/TRANSPORT PACKAGINGTransported in primary packaging (1-3 kg)

PALLET PACKAGING/


SHELF LIFE180 days

SHELF LIFE180 days

JEDINICA MEREkom.

UNITpiece

UNITkg


JEDINICA MEREkg


U EXTRA-DEVIČANSKOMMASLINOVOM ULJU


IN EXTRA-VIRGINOLIVE OIL



Special goat cheese

Specialni kozji sirevi

MEKI EKSTRAMASNI KOZJI SIR

SOFT EXTRA-FAT GOAT CHEESE

IN CHESTNUT LEAVES

Kozji sir u kestenovom listu poseduje dugu tradiciju spremanja u Francuskoj (u regiji Provansa), gde je poznat pod imenom „Banon“. Njegova istorija je duga i potiče još iz vremena starog Rima kada su lokalni meštani u trgovačkom gradu Banon skupljali kestenov list sa drveća pokraj puta, hodajući od svojih domova do crkve.

Kestenov list, koji leži u belom vinu dva dana pre nego što se u njega umota sir, održava sir svežim zadržavajući njegovu blago kiselu vlagu i pri tome mu daje svež ukus voća koji potiče iz vina. Bele, sive i plave plesni, koje se nalaze na površini sira ispod kestenovog lišća, doprinose neodoljivom ukusu, lagano obrađujući sir u toku zrenja. Zrenje traje između 20 i 30 dana, u potpuno kontrolisanim uslovima zbog velike osetljivosti ovog sira. Konzistencija je od kremaste, gotovo tečne, preko meke, do nešto čvršće. Izgled sira zamotanog u kestenov list (koji je na kraju uvezan rafijom), kao i njegov karakteritičan jak ukus i miris, odgovaraju najvećim sladokuscima u stalnoj potrazi za jedinstvenim užitkom.

Sir ima jak ukus i miris zbog čega se lepo dopunjuje svežim, hrskavim pecivom. Odličan je sa slatkim dezertnim vinima, a vredi pokušati pronaći kombinaciju i sa belim vinima, ili žestokim alkoholnim pićima.

Servirajte ga na drvenom pladnju za sireve, zajedno sa kriškama voća poput jabuke, kruške, smokve. Kestenov list je potrebno ukloniti pre konzumiranja sira.

Goat cheese in chestnut leaves has a long tradition in France (region Provence), where it is well-known under the name “Banon”. Its history starts in Roman Empire period when locals from trade-town Banon collected chestnut leaves from trees along the rocky roads while walking from their cottages to the church.

Chestnut leaves, left in white wine for two days before they are used to wrap the cheese, preserve the cheese freshness by keep-ing its’ slightly acidic moist while adding fruity taste comingfrom wine. The layer of white, grey and blue molds on the cheese surface under the leaves, contributes to its delicioustaste, since the molds process the cheese during ripening. Maturing lasts between 20 and 30 days in fully controlled conditions because of the cheese sensitivity. The texture can vary from creamy, almost liquid, soft to slightly firmer. The look of cheese wrapped in chestnut leaves and tightened with raffia, just like its characteristic and strong flavor, fit for the biggest gourmets who are always searching for a unique pleasure.The cheese has a strong flavor, so it can be complemented with fresh, crispy pastry. It is excellent with sweet dessert wines, but it is worth trying to find a combination with white wines and fruit liquors.

You should serve it on a wooden cheeseboard together with slices of fruits like apples, pears, figs. Chestnut leaves should be removed before consuming the cheese.

SASTOJCI:Punomasno pasterizovano kozje mleko; list kestena; kuhin-jska so; učvršćivač kalcijum-hlorid; prirodno teleće sirilo; starter kulture za sir; suvo belo vino.Min.60% MMuSM sira / Min.67% VuBM sira


INGREDIENTS:Full-fat pasteurized goat milk; chestnut leaves; table salt; firming agent calcium-chloride; natural calf rennet; cheese starter cultures; dry white wine.Min.60% MFiDM / Min. 67% WiFFM

NUTRITION FACTS(average in 100g of product):Energy Value: 1626KJ / 388 kcalProteins: 15 gCarbohydrate: 1,1 gof which sugars: 1 gFats: 36 gof which saturated fatty acids: 21 gDietary fibers: 0,1 gSodium: 300 mg

PRIMARNO PAKOVANJEFolija/papir za umotavanje








ZBIRNO/TRANSPORTNO PAKOVANJEKarton kutija 34x23x23 cm (6-9 kg)

PALETNO PAKOVANJEEuro paleta 120x80x135 cm (neto 300-450 kg)

PRIMARY PACKAGINGWrapping foil/paper








OVERPACK/TRANSPORT PACKAGINGCardboard box 34x23x23 cm (6-9 kg)

PALLET PACKAGINGEuro pallet 120x80x135 cm (net 300-450 kg)

ROK UPOTREBE45 dana

SHELF LIFE45 days

SHELF LIFE45 days

JEDINICA MEREkom.

UNITpiece

UNITkg

ROK UPOTREBE45 dana

JEDINICA MEREkg

MEKI EKSTRAMASNI KOZJI SIR SOFT EXTRA-FAT GOAT CHEESE



/Cat.No.2001

Special goat cheese

Specialni kozji sirevi linija


ČSOFT EXTRA-FAT GOAT CHEESE

IN OAK BARK AND SAVORY

Very specific taste of this cheese is achieved by a crust on its surface which is created with grated oak bark and savory. Oak bark is rich with tannins, known for its anti-bacterial propertiesand is very good for stopping bleeding. Savory (“Satureja Montana”, “Satureja Hortensis”) is an anti-septic herb which is also excellent for improving digestion. Dominant white molds and little bit of blue and grey molds process the cheese inwards nearby its crust, while starter cultures process it inside. That’s why this cheese has pleasant soft, or semi-hard consistency (depends on ripening period). Ripening is done in controlled atmosphere, humidity and temperature during 20-30 days. If the maturing period is longer, the cheese will get softer texture. The texture and the shape of the goat cheese (conical) in oak bark and savory can be compared with French “Chabichou Du Poitou”, but we do add some extras to make it different and quite unique.

Thanks to its strong flavor, it’s excellent when accompanied with white wines like Sauvignon blank, or Chardonnay.

When you serve it, cut it together with its crust, put it on a wooden cheeseboard and add some local fruits, or not too sweet tropical fruit. You can also have it as a dessert, together with some dessert wine and sweet jam, or candied fruits.

Veoma specifičan ukus ovog sira, postignut je slojem rendane hrastove kore i čubra na samoj površini. Hrastova kora je boga-ta taninima, poznata je po svojim antibakterijskim osobinama i veoma dobra za zaustavljanje krvarenja. Čubar (“Satureja Montana”, “Satureja Hortensis”) je antiseptična biljka izuzetna za poboljšanje varenja. Dominantne bele plesni, uz malo plavih i sivih, obrađuju sir od spolja ka unutra u blizini njegove kore, dok mlečne starter kulture obrađuju sir iznutra. To je razlog što ovaj sir poseduje prijatnu meku, ili polutvrdu konzistenciju(u zavisnosti od perioda zrenja). Zrenje se izvodi u atmosferi sa strogo kontrolisanom temperaturom i vlažnošću u trajanju 20-30 dana. Što je period zrenja duži, to sir dobija mekšu teksturu. Tekstura i oblik (zarubljena kupa) kozjeg sira u hrastovoj kori i čubru mogu da se uporede sa francuskim „Chabichou Du Poitou“, ali dodajemo i neke elemente koje ga čine različitim i sasvim jedinstvenim.

Izuzetan je kada se konzumira uz bela vina kao što su Sovinjon blank, ili Šardone.

Kada ga servirate, secite ga zajedno sa korom, stavite na drveni pladanj za sireve i dodajte komad domaćeg voća ili ne preteranoslatkog tropskog voća. Ovaj sir možete da jedete i kao poslasticu,sa dezertnim vinom i džemom ili kandiranim voćem.

SASTOJCI:Punomasno pasterizovano kozje mleko; rendana kora hrasta; čubar; kuhinjska so; učvršćivač kalcijum-hlorid; prirodno teleće sirilo; starter kulture za sir.Min.60% MMuSM sira / Min.67% VuBM sira

NUTRITIVNA VREDNOST(prosečno u 100g proizvoda):Energetska vrednost: 1650 KJ / 394 kcalProteini: 15 gUgljeno-hidrati: 3 god čega šečeri: 1 gMasti: 36 god čega zasićene masne kiseline: 21 gVlakna: 2 gNatrijum: 300 mg

INGREDIENTS:Full-fat pasteurized goat milk; grated oak bark; savory; table salt; firming agent calcium-chloride; natural calf rennet; cheese starter cultures.Min.60% MFiDM / Min. 67% WiFFM

NUTRITION FACTS(average in 100g of product):Energy Value: 1650 KJ / 394 kcalProteins: 15 gCarbohydrate: 3 gof which sugars: 1 gFats: 36 gof which saturated fatty acids: 21 gDietary fibers: 2 gSodium: 300 mg









ZBIRNO/TRANSPORTNO PAKOVANJEKarton kutija 34x23x23 cm (5-7 kg)












ROK UPOTREBE60 dana

SHELF LIFE60 days

SHELF LIFE60 days

JEDINICA MEREkom.

UNITpiece

UNITkg

ROK UPOTREBE60 dana

JEDINICA MEREkg


U HRASTOVOJ KORII ČUBRU


IN OAK BARK ANDSAVORY



Special goat cheese

Specialni kozji sirevi linija



IN OAK ASH

Kozji sir u hrastovom pepelu je sir sa zrenjem i plesnima. Njegova kora se formira nanošenjem pepela hrastovog drveta, uz malo praha pečenog lešnika. Hrastov pepeo zadržava antiseptička svojstva, a takođe je bogat i mineralnim materijama,što dodatno podstiče i oplemenjuje razvoj plesni. Naneseni sloj nije preterano tvrd, ali ipak održava konzistenciju sira. Ukus određuje veoma lepa meka tekstura sa blagom aromom lešnika, baš kao i prepoznatljivom aromom belih i manjom količinom drugih plemenitih plesni. Oblik zarubljene piramide i njegova tekstura čine da ovaj sir podseća na “Pouligny-Saint-Pierre” i “Valencay”. Ove vrste (fran. “fromage de chèvre”) čuvaju dobro ime francuskih kozjih sireva na najbolji mogući način. Ali ipak, naš kozji sir u pepelu hrasta nosi novi duh, baš zbog toga što ga naši sastojci i način na koji ga pripremamo čine zaista posebnim.

Nije preterano „težak“, ali poseduje karakterističan ukus, tako da bi ga trebalo jesti dok pijete bela vina poput Sovinjon blank, Šardone, ili Sivi pino.

Servirajte ga na drvenom pladnju za sireve zajedno sa kriškama voća poput jabuke, kruške, smokve.

Goat cheese in oak ash is ripened cheese with molds. Its crust is formed by applying oak ash and just a hint of hazelnut powder.Oak ash keeps antiseptic properties and is also rich with mineral matters, which additionally improves and refines molds growth. The crust is not so hard, but still it preserves consistency of the cheese. The taste is determined by very nice, soft and nutty texture, also by recognizable flavor of white and bit of other molds. Pyramidal shape and the texture make it similar to “Pouligny-Saint-Pierre” and “Valencay”. These types of “fromage de chèvre” honour the reputation of French goat cheese in the best possible way. But still, our goat cheese in oak ash brings another breeze, since our ingredients and way of preparing the cheese make it truly special.

It’s not so “heavy”, but it has distinctive flavor, so you should eat it while drinking white wines like Sauvignon blank, Chardon-nay, or Gray Pinot (“Pinot Gris”)

You should serve it on a wooden cheeseboard together with slices of fruits like apples, pears, figs.

SASTOJCI:Punomasno pasterizovano kozje mleko; pepeo drveta hrasta; prah lešnika; kuhinjska so; učvršćivač kalcijum-hlorid; pri-rodno teleće sirilo; starter kulture za sir.Min.60% MMuSM sira / Min.67% VuBM sira


INGREDIENTS:Full-fat pasteurized goat milk; oak wood ash; hazelnut pow-der; table salt; firming agent calcium-chloride; natural calf rennet; cheese starter cultures.Min.60% MFiDM / Min. 67% WiFFM

NUTRITION FACTS(average in 100g of product):Energy Value: 1701 KJ / 406 kcalProteins: 15 gCarbohydrate: 1,1 gof which sugars: 1 gFats: 38 gof which saturated fatty acids: 22 gDietary fibers: 0,1 gSodium: 300 mg









ZBIRNO/TRANSPORTNO PAKOVANJEKarton kutija 34x23x23cm (5-7 kg)












ROK UPOTREBE60 dana

SHELF LIFE60 days

SHELF LIFE60 days

JEDINICA MEREkom.

UNITpiece

UNITkg

ROK UPOTREBE60 dana

JEDINICA MEREkg

MEKI EKSTRAMASNI KOZJI SIR SOFT EXTRA-FAT GOAT CHEESE



Cat.No.005

Pojedina istraživanja pokazuju da preko 50% osoba kod kojih se javlja alergijska reakcija pri konzumiranju kravljeg mleka ne reaguju negativno na kozje. Kod dece je odsustvo alergijskih reakcija na kozje mleko u odnosu na kravlje još veće, pa čak prelazi 90%. Slično je i sa tolerancijom na laktozu, čiji su simptomi nadutost, mučnina, dijareja, gasovi i sl. Čak 90% osoba netole ra-ntnih na laktozu u kravljem jesu tolerantni na laktozu u kozjem mleku. pH vrednost i puferski kapacitet kozjeg mleka su nešto viši nego kod kravljeg, što je bitno za osobe koje imaju proble ma sa viškom kiseline.

Masne kiseline koje su karakteristične za kozje mleko (kapron-ska, kaprinska i kaprilna) su veoma bitne za tretman sindroma malapsorpcije, za lečenje intestinalnih poremećaja, koronarnih bolesti, cistične fibroze, žučnog kamena. Ove su kiseline bitan izvor energije, ali istovremeno utiču na inhibiranje i otapa njezaliha holesterola. Kozje mleko ne samo da je značajno proba-vljivije od kravljeg-vari se barem 50% brže-već sadrži i zna ča jnu količinu glicerol-etera, što je skupa izrazito važno kod ishrane novorođenčadi. Kozje mleko sadrži značajnu količinu selena, koji je neophodan za aktivnost enzima glutationperoksi daza, koji je provereni antioksidant, jer poseduje mogućnost vezivanja slobodnih radikala. Pasterizacijom mleka na nižim temperaturama zadržavaju se sva.

Some studies show that over 50% of people experiencing aller-gic reaction when consuming cow milk do not react negatively to the goat milk. In children, the absence of allergic reaction to goat milk compared to cow milk is even bigger and exceeds 90%. It is similar with tolerance to lactose, the symptoms of which are flatulence, nausea, diarrhea, etc. As many as 90% of people intolerant to lactose in cow milk are tolerant to lactose in goat milk. pH value and buffering capacity of goat milk is slightly higher comparing to cow milk, which is important for people who have problems with the excess of stomack acid.

Fatty acids, which are typical of goat milk (caproic, capric and caprylic), are very important for the treatment of malabsorption syndrome, treatment of intestinal disorders, coronary artery disease, cystic fibrosis, gallstones. These acids are an important source of energy, but they also affect the inhibition of choles-terol and melting its stock. Goat milk is not just remarkably more digestible than cow’s-digested at least 50% faster-but also has a significant amount of glycerol ether, which is of high importance in the nutrition of infants. Goat milk contains sig-nificant amount of selenium, which is essential for the enzyme glutathione peroxidase activity. This compound is a provenantioxidant, since it has a capacity for free radicals’ binding. Milk pasteurization at lower temperatures retaines all of its positive properties.

PASTEURIZED GOAT MILK-2,8% M.F.

PASTERIZOVANO

SASTOJCI:Pasterizovano homogenizovano kozje mleko sa2,8% mlečne masti

NUTRITIVNA VREDNOST(prosečno u 100g proizvoda):Energetska vrednost: 239 KJ (57 kcal)Proteini: 3 gUgljeno-hidrati: 4,3 gMasti: 2,8 gKalcijum. 120 mg

INGREDIENTS:Pasteurized homogenized goat milk with 2,8% milk fat

NUTRITION FACTS(average in 100g of product):Energy Value: 239 KJ (57 kcal)Proteins: 3 gCarbohydrate: max.4,3 gFats: 2,8 gCalcium: 120 mg

PRIMARNO PAKOVANJEPET boca 750 ml


NETO U PAKOVANJU-750 ml

ZBIRNO/TRANSPORTNO PAKOVANJE6 boca-obmotano plastičnom folijom


PRIMARY PACKAGINGPET bottle 750 ml


NET GOODS IN PACKAGING-750 ml

OVERPACK/TRANSPORT PACKAGING6 bottles-wrapped in plastic foil


ROK UPOTREBE10 dana

SHELF LIFE10 days

JEDINICA MEREkom.

UNITpiece

PASTEURIZEDPASTERIZOVANO

OD PASTERIZOVANOG KOZJEG MLEKA

PASTEURIZED GOAT MILK

YOGURT- 2,8% M.F.

Yogurt is made of the finest goat milk. It is usually produced asvery tick in the most European countries and USA, wherefore it quite appears as sour milk cream. Our goat yogurt is produced based on a typical recipe for the Balkan countries, it is in the liquidstate and has a pleasant and remarkable density. It is great as asupplement to meals. There are two yogurt cultures which make the goat yogurt as very useful.

“Lactobacillus delbrueckii subsp. bulgaricus “is an important fighter in the struggle for the health of the digestive tract, beca use it inhabits the intestinal mucosa and effectively neutralizes thetoxins and harmful bacteria. In addition, it encourages the de-velopment of other probiotic cultures by maintaining intestinalflora in optimal condition. Some studies emphasize its antitumornand even anti-cancer properties. It is resistant to toxins and increased acidity, because of which it does not lose the positive aspects, in its passage through the digestive system. “Streptoco-ccus salvarius subsp. thermophilus“ has been used for making yogurt since the beginning of the XX century. This culture enco urages the conversion of lactose into lactic acid which is important for people intolerant to lactose. In this way, it incre-a ses the acidity in the digestive tract, which further destroys harmful bacteria and toxins. Some anticancer properties are attri buted to the culture and it is very important in the treatmentof intestines inflammation.

Goats milk yogurt streghtens the immune system and is effectivein combating allergies, especially skin and respiratory tract. It is useful in the treatment of bronchitis and reduces risk of lung cancer, because it is a strong factor in restoring lung cells.

Jogurt se proizvodi od najkvalitetnijeg kozjeg mleka. U većinievropskih zemalja i SAD, jogurt se obično proizvodi kao gust proizvod, zbog čega u mnogome podseća na kiselo mleko, pa čak i pavlaku. Naš jogurt od kozjeg mleka se proizvodi po rece-pturi tipičnoj za zemlje Balkana, u tečnom je stanju, poseduje prijatnu gustinu i izvanredan je kao dopuna obroka. Dve jogurtne kulture čine ovaj proizvod izrazito korisnim.

“Lactobacillus delbrueckii subsp. bulgaricus” je važan borac u borbi za zdravlje digestivnog trakta, jer se nastanjuje u sluzokožicreva i uspešno neutrališe toksine i štetne bakterije. Osim togaon podstiče razvoj ostalih probiotskih kultura održavajući crevnu floru u optimalnom stanju. Pojedina istraživanja ističu njegova antitumorna, pa čak i antikancerogena svojstva. Veoma je otporan na toksine i povišenu kiselost, pa ne gubi pozitivna svojstva na svom putovanju kroz sistem za varenje. “Streptococcussalvarius subsp. thermophilus” se još od početka XX veka koristiza pripremanje jogurta. Ova kultura podstiče pretvaranje laktozeu mlečnu kiselinu što je bitno za osobe netolerantne na laktozu. Na ovaj način se pojačava kiselost u digestivnom traktu, čime se dodatno uništavaju štetne bakterije i toksini. Pripisuju joj se antikancerogena svojstva i veoma je bitna u lečenju zapaljenja sluzokože creva.

Kozji jogurt jača imunološki sistem i delotvoran je u suzbijanju alergija, naročito kože i disajnih organa. Koristan je u lečenju bronhitisa i umanjuje rizik od pojave raka pluća, jer je jak faktor u obnavljanju plućnih ćelija.

SASTOJCI:Pasterizovano homogenizovano kozje mleko sa2,8% mlečne masti, jogurtne kulture: Lactobacillusdelbrueckii subsp. bulgaricus i Streptococcussalvarius subsp. thermophilus

NUTRITIVNA VREDNOST(prosečno u 100g proizvoda):Energetska vrednost: 239 KJ (57 kcal)Proteini: 3 gUgljeno-hidrati: 4,3 gMasti: 2,8 gKalcijum. 120 mg

INGREDIENTS:Pasteurized homogenized goat milk with 2,8% milk fat,yogurt cultures: Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salvarius subsp. thermophilus

NUTRITION FACTS(average in 100g of product):Energy Value: 239 KJ (57 kcal)Proteins: 3 gCarbohydrate: max.4,3 gFats: 2,8 gCalcium: 120 mg





















ROK UPOTREBE35 dana

SHELF LIFE35 days

SHELF LIFE35 days

JEDINICA MEREkom.

UNITpiece

UNITkom.

ROK UPOTREBE35 dana

JEDINICA MEREkom.

PASTEURIZED GOAT MILKOD PASTERIZOVANOG KOZJEG MLEKA



pallet 120x80x150 cm (2.160 pcs.)

/Cat.No.008

ERPACK/TRANSPORT PACKAGINGottles-wrapped in plastic foil

LLET PACKAGINGo pallet 120x80x145 cm (1.120 pcs.)

r./Cat.No.4006


PROBIOTSKI NAPITAK “ČUDO”-1,0% M.M.PASTEURIZED GOAT MILK

PROBIOTIC BEVERAGE“CHOODO”-1,0% M.F.

Probiotski napitak “Čudo” je po svojoj konzistenciji i ukusu veoma sličan klasičnom tečnom jogurtu. U njemu se takođe nalazi i jogurtna kultura “Streptococcus salvarius subsp. thermophilus” koja je veoma zdrava za gastrointestinalni trakt. Ono što “Čudo” čini posebnim jesu upravo probiotske kulture.

“Lactobacillus acidophilus” se prirodno nalazi u usnoj duplji i crevima kod ljudi i bitan je zaštitni faktor protiv infekcija i bolesti. Ova kultura pomaže u razlaganju hrane proizvodećivodonik-peroksid, mlečnu kiselinu i ostale supstance koje stvaraju nepovoljnu sredinu za razvoj štetnih mikroorganizama.“L. acidophilus” takođe sintetiše laktazu, enzim koji je neophodanza pretvaranje laktoze (mlečni šećer) u jednostavan šećer (što je bitno kod osoba netolerantnih na laktozu).

“Bifidobacterium bifidum” održava mikrofloru u crevnom traktu,kontroliše i sprečava razvoj štetnih bakterija, pojačava imunitet i potpomaže digestivni proces. Pojedina istraživanja pokazujuveliki značaj ove kulture za prevremeno rođenu decu ili novo ro-đenčad sa oslabljenim digestivnim traktom. Odlična je u borbi protiv alergija i ekcema.

Probiotske kulture povoljno deluju na kardiovaskularni sistem, snižavaju nivo holesterola, imaju antikancerogene i nutritivne efekte (sinteza vitamina K i B grupe, stimulacija enzimske akti-vnosti), deluju na urogenitalni trakt i optimizuju aktivnost imu-nog sistema. Konačno, “Čudo” sadrži svega 1% mlečne masnoće, pa je povoljno i za one osobe kojima odgovara sniženi sadržaj masti. Ovaj je napitak izvor zdravlja-preporučiv za sve osobe.

Probiotic beverage “Choodo” is very similar to classic Balkan yogurt when it comes to taste and consistency. Moreover, it includes “Streptococcus salvarius subsp. thermophilus”, a bacteriathat is very helthy for intestines. But, probiotic cultures do make“Choodo” really special.

”Lactobacillus acidophilus” is found naturally in humans’ mouth and the intestines and helps guard against infections and disease. This culture assists in the breakdown of foods and thereby produces hydrogen peroxide, lactic acid and other substances that create an unfriendly environment for harmful organisms. “L. acidophilus” also creates lactase, which is an enzyme that converts lactose (milk sugar) into a simple sugar, (that is useful for people who suffer from lactose intolerance).

“Bifidobacterium bifidum” maintains the micro flora balance within the intestines, control the increase of detrimental bacteria,bolster the immune system and aid in the digestive process. Some studies show significant importance of this cuture for prematurely born neonates and children with weakened digestivesystem. It is very effective in the fight against alergies and eczema.

Probiotic cultures have a favorable effect on the cardiovascular system, reduce cholesterol levels, have anticancer and nutritionaleffect (Vitamin K and B group synthesis, stimulation of enzyme activity), affect the urogenital tract and optimize the activity of the immune system. Finally “Choodo” contains just 1% of milk fat, so it suites persons who prefer lower fat content. This beverageis a unique source of health-recommended to all persons.

SASTOJCI:Pasterizovano homogenizovano kozje mleko sa 1,0% mlečne masti, jogurtna kultura: Streptococcus salvarius subsp. thermophilus, probiotske kulture: Lactobacillus acidophilus i Bifidobacterium bifidum

NUTRITIVNA VREDNOST(prosečno u 100g proizvoda):Energetska vrednost: 165 KJ (39 kcal)Proteini: 3 gUgljeno-hidrati: max.4,3 gMasti: 1 gKalcijum. 120 mg

INGREDIENTS:Pasteurized homogenized goat milk with 1,0% milk fat, yogurt culture: Streptococcus salvarius subsp. thermophilus, probi-otic cultures: Lactobacillus acidophilus and Bifidobacterium bifidum

NUTRITION FACTS(average in 100g of product):Energy Value: 165 KJ (39 kcal)Proteins: 3 gCarbohydrate: max.4,3 gFats: 1 gCalcium: 120 mg













NET GOODS IN PACKAGING-500ml








ROK UPOTREBE35 dana

SHELF LIFE35 days

SHELF LIFE35 days

JEDINICA MEREkom.

UNITpiece

UNITkom.

ROK UPOTREBE35 dana

JEDINICA MEREkom.

PASTEURIZED GOAT MILK

PROBIOTIC BEVERAGE"CHOODO"-1,0% M.F.


PROBIOTSKI NAPITAK"ČUDO"-1,0% M.M.



45 ( p )

.No.11

PASTEURIZED SWEETGOAT WHEY

Whey appears as a by-product during cheese making. But still, it includes many important ingredients. While most of milk fat and casein stays in cheese, the biggest part of lactose, just like albumins and globulins retain in whey.

Goat whey contains 16 types of proteins, 8 minerals, 7 vitamins, 23 aminoacids (all essential), up to 11 enzymes and many other substances necessary for human health. Whey proteins (lacto-albumin and lacto-globulin) have the highest biological value. They are rapidly absorbed and supply muscle cells with the en-ergy and essential amino-acids directly. They increase the body immunity, effectively improve the regenerations of diseased and protection of healthy liver. The whey has positive effects on treating the loss of appetite and high blood pressure, but is also useful for osteoporosis, teeth plaque and caries prevention. We produce the whey in a particular way without salt, preservatives or any other additives. That’s why it has a natural, pleasant and sweet flavor, quite close to the milk.

Surutka nastaje kao “nusproizvod” prilikom proizvodnje sira.Međutim, ona sadrži niz korisnih sastojaka. Tačnije, dok najveći deo mlečnih masti i proteina kazeina ostaje u siru, najveći deo laktoze, kao i albumina i globulina ostaje u surutki.

Kozja surutka sadrži 16 vrsta proteina, 8 minerala, 7 vitamina, 23 aminokiseline (sve esencijalne), do 11 enzima i mnoge druge, za zdravlje i razvoj ljudi neophodne materije. Pomenuti surutkini proteini (laktoalbumin i laktoglobulin) su najviše biološkevrednosti. Brzo se apsorbuju i direktno snabdevaju mišicne ćelije energijom i esencijalnim aminokiselinama. Podižu imunitetorganizma. Vrlo efikasno deluju na regeneraciju obolele i zaštituzdrave jetre, kao i poboljšanje rada bubrega. Imaju pozitivno dejstvo kod smanjenog apetita, povišenog holesterola i krvnog pritiska, u prevenciji osteoporoze, zubnih naslaga i karijesa. Posebnim načinom proizvodnje izbegli smo dodavanje soli, konzervanasa, ili bilo kojih drugih aditiva, zbog čega naša surutkaposeduje prirodan, vrlo prijatan, sladak ukus sličan mleku.

SASTOJCI:Pasterizovana kozja surutka.

NUTRITIVNA VREDNOST(prosečno u 100g proizvoda):Energetska vrednost: 126 KJ (30 kcal)Proteini: 1 gUgljeno-hidrati: max.5 gMasti: max.0,5 gVitamin C. 10 mgVitamin B2: 1,45 mg

INGREDIENTS:Pasteurized goat whey.

NUTRITION FACTS(average in 100g of product):Energy Value: 126 KJ (30 kcal)Proteins: 1 gCarbohydrate: max. 5 gFats: max.0,5 gVitamin C: 10 mgVitamin B2: 1,45 mg

PRIMARNO PAKOVANJEPET boca 1.000 ml


NETO U PAKOVANJU-1.000ml








PRIMARY PACKAGINGPET bottle 1.000 ml


NET GOODS IN PACKAGING-1.000 ml








ROK UPOTREBE20 dana

SHELF LIFE20 days

SHELF LIFE20 days

JEDINICA MEREkom.

UNITpiece

UNITkom.

ROK UPOTREBE20 dana

JEDINICA MEREkom.

PASTEURIZED

SWEET GOAT WHEYPASTERIZOVANA SLATKA KOZJA SURUTKA



/Cat.No.4018

bottles-wrapped in plastic foil

PALLET PACKAGINGuro pallet 120x80x135 cm (480 pcs.)

at.br./Cat.No.GP4001

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