about us
“We have made a promise to God to respect fairness”
Labaniyar Sepideh Sahar Pars Co., was established in Mashhad in 2014 with support of its managers in dairy industry for about 30 years under the brand of Mazrae.
From the very beginning, this company has put global quality and creation of productive employment and customer satisfaction at the forefront of its goal.
The aim of establishing Mazrae brand is supplying healthy and high-quality products by taking advantage of the livestock capabilities of the region in the field of dairy in Khorasan Razavi Province.
From the first days of establishment, manager director and experienced experts of this company worked diligently to create a leading industry that relies on modern technologies until Labaniyat Sepideh Sahar Pars co. got in a nominal annual production capacity of 20,000 MT of butter and cow ghee in different weights.
They launched their products in the market with the best quality and gradually introduced to everyone the famous brand of “Mazrae” as one of the best dairy products in Iran.
Processes of butter production in Labaniyat Sepideh Sahar Pars co
During the process of butter making, at first the cream is pasteurized to make it healthy, then the cream is kept in the tank for about 10 to 15 hours in order to create crystals. The next step is intense stirring to break the milk fat globules and join them together and finally appearance of butter grains. Then for cohesion between oil and water and last setting of moisture, butter is rubbed and finally it is packed and stored at -18 temperatures in the fridge.
Butter is obtained by whipping cream. The industrial production of this product is based on 4 basic steps as follows:
- concentration of milk fat
- Crystallization of milk fat
- Destabilization of oil-in-water emulsion
- Formation of water-in-oil emulsion
Laboratory equipment of Labaniyat Sepideh Sahar Pars co
Considering the stages of butter production, the lack of control of critical points and health issues in all stages of production, packaging and supply of the product can cause a drop in the quality of the product and even cause disease in many cases, so the quality of this product is very important. Throughout the production of butter, numerous tests are carried out on the product at the Labaniyat Sepideh Sahar Pars co., so that the final product meets all the necessary standards and is released to the market. This factory is equipped with the most modern and up-to-date laboratory devices to test all kinds of chemical and microbial tests as follows:
Examination of the chemical properties of butter
- Moisture percentage
- fat percentage
- The percentage of non-fatty solids
- Iodine index
- Soap index
- Peroxide index
- Acidity
Investigation of microbial characteristics
- Escherichia coli
- Coliform
- Staphylococcus aurous coagulase positive
- Mold and yeast
In Labaniyat Sepideh Sahar Pars co., according to the production stages, critical points are regularly and continuously controlled by experienced managers and experts, and healthy issues are observed in all stages of production, packaging and supply of the product. According to the numerous tests that are carried out on products at Labaniyat Sepideh Sahar Pars co., we have always tried to supply a flawless, healthy and high quality product to the market by complying with all the necessary and much stricter standards.