Altınköy Süt Ürünleri company has shown its difference among the companies in its sector after purchasing the clarifier used in raw milk purchase as of 2005, by its quality policy. In 2006, the food safety was increased with the packaging machine, and it was awarded the ISO 9001: 2000 Quality Management System certificate and HACCP 13001 certificates. The quality policy of the company has not ended with these documents. It has also been certified by fulfilling the requirements of ISO 22000: 2005 Food Safety certificates with improvements in working conditions and production conditions.
In 2008, the closed area capacity was increased, and it reached a daily milk processing capacity of 60 tons. The slicing and grating machine purchased in the last quarter of 2008 added sliced cheddar cheese and cubic grated mozzarella cheese to its portfolio.
Altınköy Süt Ürünleri, which received Halal certificate in 2011, received the production approval certificate from the Ministry of Agriculture and Livestock in 2013 with the renovations it made in its factory production facilities. Seeing the market deficit with the grated cheddar cheese provided ease of use to the consumers with the grated cheddar cheese product in response to the need.
Altınköy Süt Ürünleri Hygiene Policy
For 21 years in the sector, Altınköy Süt Ürünleri has prioritized the satisfaction and health of its employees first and then the health and satisfaction of its customers. In this context, it meets its supplies of hygiene products from suppliers that offer quality products. It has become one of the biggest producer brands in the region, especially based on cheddar and mozzarella cheese products.
In 2018, it built a new production facility with 10.000 m2 closed and 26.000 m2 open area in Aydın Ortaklar Organized Industrial Zone. The brand, which has adopted the mission of continuous growth and development, finally crowned its brand in quality and hygiene with its FSSC 22.000 certificate.
Altınköy Süt Ürünleri preferred Vibroser products and services to ensure structural hygienic conditions in its facilities.