Atamad

Specialized importer of dairy raw materials

Welcome to the website of Atamad Trading Group

به وب سایت گروه بازرگانی آتاماد خوش آمدید

Atamad Company was established with the support of rich experience and expertise, which is the result of more than thirty years of continuous efforts and entrepreneurship. Utilizing the latest advanced technologies and the most modern production equipment, this company tries to produce and market the best and most quality products. In this way, the machines and production equipment of this company have entered the country from famous countries of this industry such as Germany, Sweden, Denmark.

About Us

Ferdinand McAvoy

01 / 02

Products

Types of dairy cultures

In today's global market, Denisco carefully formulates a wide range of starter cultures to produce fermented products with the desired texture and taste and provides them to dairy producers.

including fresh dairy fermentation products such as yogurt, buttermilk and kefir, cheese culture starter, probiotic culture starter and natural protective cultures

Product

Lara Madrigal

02 / 02

Products

Types of stabilizers

Stabilizers are used to preserve the texture of food by preventing the separation of water in food ingredients, and in this way they also help to improve the mouthfeel.

Includes Denisco's BK397 stabilizer for cream production, Denisco's BK168 stabilizer for cream and process cheese production, and Denisco's CL220 stabilizer for products such as cocoa milk, condensed milk and milk-based drinks.

Product

Atamad services at a glance

Apadana Arman Development Company is proud to provide its best in order to provide customer satisfaction and provide decent services to all customers across the country by benefiting from the comprehensive cooperation of its employees:

Supply of raw materials for food industry
Send purchased materials nationwide
Provider of the highest quality products
Competitive price provider

Our Customers

Latest Articels

Lactose-free milk...

Technologies used for LF milk production include filtration (membrane separation, chromatography, and crystallization), and lactose hydrolyzing...

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Enriching carrage...

Using its patented nanotechnology, Capsoil Food Tech has developed a unique, water-soluble vitamin D powder that can be added to milk for more even...

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Smoked cheese: pr...

The smoking process determines the characteristic flavor, odor, color, and texture of different types of cheeses. Some smoke compounds have bacteri...

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Curcumin extract ...

Curcumin can effectively be used as a natural preservative in probiotic yogurt, thus extending shelf life because of its anti-microbial, anti-infla...

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High-protein dair...

The increasing demand for nutritious foods has led to the development of high-protein food products. This demand is seen more among people who are ...

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Removing pathogen...

From causing indigestion in humans to being the leading cause of mastitis in cows, Staphylococcus aureus is behind major problems for dairies and c...

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Lactose Intoleran...

Lactose, a sugar in milk, is the principal carbohydrate in milk from most mammals, including humans, and makes up about 40% of the total energy req...

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Factors affecting...

The structure and rheological properties of acid-induced milk gels are influenced by many factors such as milk protein concentration, whey protein/...

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Milk consumption ...

Most experts recommend lower-fat milk, despite growing evidence for whole milkOver the past 40 years, milk consumption among children has declined....

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Everything you sh...

Yogurt and fermented dairy products are produced in most countries of the world. These products can be classified based on microbial content and te...

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