Turkish Style Natural Plain Yoghurt From Netherlands For Sale

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Product Overview



In 1992 Serif Aktürk began with the production of feta cheese on a small location in Sliedrecht in The Netherlands. It soon became clear that this location was too small. In 1995 ?zgazi moved southwards Etten – Leur, where 2,000 square meters was rented at the Nijverheidsweg. In Etten-Leur the company rapidly grew and mister Aktürk decided to buy the land and all buildings on the Nijverheidsweg 39 .

Of the millions of kilos of milk, approximately 75 million kilos in the past year, which is about 80% cow’s milk was processed into white cheese. Goat’s and sheep’s milk are also processed into soft cheese in brine .

We produce white cheese for some 18 private label holders who distribute the products worldwide; from Germany to Azerbaijan and from Australia to the United States. We are also constantly following product developments and if needed we implement certain changes in our production process. Next to that the products are marketed under our own brand or through the private label holders .

With a fully automated production line we produce about 250,000 kilos of cheese daily. Our company also developed advanced packaging lines for automated packaging of cheese in cans , pots and buckets of various sizes.

Cheese from cow’s milkCheese from goat’s milkCheese from sheep’s milk

Many consumers is Western and Northern Europe prefer a mild flavour, thus soft white cheese made from cow’s milk. As the fat content decreases, the cheese gets drier and more crumbly.

At ?zgazi about 80% of the millions of kilos of all milk is cow’s milk.

Due to the lack of carotene in the goat’s milk, this type of cheese has a very white appearance. The goat puts this natural dye directly into vitamin A.

This milk is not standardized, meaning that the goat’s milk, without the skim milk, is processed up to 100% goat cheese. Those with a cow’s milk allergy, can definitely try the goat cheese.

 The white cheese from sheep’s milk has a slightly pale colour. This is caused by the milk fat. The whole sheep’s milk is processed into the soft white cheese with a fat content of 50+.


0.012 s.