20000LPD fresh milk, sour cream, Kefir,Fermented baked milk, butter production line

Dairy plant process description

The raw material for the production of dairy products is natural milk,

When acceptance, milk by dairy self-priming pump (item 1) through a purification and milk accounting unit (item 2) is fed into a receiving milk thermos tank, (item 3), each tank has 3 000 liters volume.

From the acceptance tank milk with a milk pump (item 4) is sent to pasteurization, cooling equipment (item 5).

In the recuperation section of the pasteurization & cooling equipment (item 5), the milk is heated up to a temperature 40-45ºC and then send to the cream separating separator with normalization function (pos. 6). The Normalization is done by separating the part of the cream from the milk. The cream comes in a 300 liters storage tank (pos. 8) .

The passed normalization milk from the separator comes back to the pasteurization & cooling unit and heated to a temperature 60-65ºS and sent to the homogenizer (pos. 7). Then returns to the pasteurization unit and pasteurized at a temperature of 85-87 ° C for 20 sec, ready-pasteurized milk is cooled to 4 ± 2 ° C. Ice water in the cooling section of pasteurization & cooling equipment is supplied from the generator of ice water (pos. 39).

Pasteurized milk is to be send to a storage tank (pos. 22), the volume of each tank is 4000 liters, then pasteurized milk by milk pumps, comes to the filling machine for the Poly-Pak (pos. 24).

Packed pasteurized milk put into boxes and sent to the refrigerator to store for the sale.

During the production process of the fermented kefir milk drink, normalized pasteurized milk comes from pasteurization & cooling equipment (item 5), with fermentation temperature (28-32 ° C - depending on the type of ferment), to the 2000L Vertical milk tank (pos. 21), then add a special ferment and mix it. After mixing, standardized milk is left for the fermentation. The duration of fermentation is from 8 to 12 hours. After fermentation the stuff is to be cooled to a temperature (14 ± 2) ° C with occasional mixing

The cooled product is send to a Polipak packing machine (pos. 23) and plastic cups filling machine (pos.16), with a pump for viscous products (pos.14). Readymade Kefir drink, put in boxes and sent to the cooling chamber for the storage for the sale. .

The cream from the separator (pos. 6), is collected in a 300 liters Universal milk storage tank (pos. 8), then calculate the normalization according to the fat mass and in the tank 500 L Universal milk storage tank (position 10), mixed required amount of milk and cream and then heated to 65 + 20C, and sent to the homogenizer (item 11), then the normalized homogenized dairy cream send by milk lines to 500 L Universal milk storage tank (position 12) and the 400 L Universal milk storage tank (pos.13) wherein normalized according to different fat volume cream is pasteurized at a temperature of 85 + 20C delayed 20 minutes, after the pasteurization the cream is cooled to fermentation temperature (30-32 ° C - depending on the kind of ferment), add ferment. Fermented cream is mixed for 10-15 min and left to rest for fermentation. The duration of fermentation is from 8 to 12 hours. The finished sour cream mix 3-15 minutes until it becomes homogenous mass for, and sent to the plastic cups automatic packing in (pos.16) with a pump for viscous products (pos.14).

The packed sour cream store in refrigerators to cool to a temperature (4 ± 2) ° C. Simultaneously with the cooling process there is a continuous fermenting process takes place, during which the product obtains optimum acidity structure formation processes occur which lead to a thick consistency. The duration of cooling and final fermenting process should not exceed 24 hours.

Normalized or low-fat pasteurized milk send to to the cottage cheese production. For this purpose, the normalized mix is ​​pumped into the 500L Universal milk storage tank (poz.17) with cutting device. Heated to a temperature of 28-32 ° C, add leaven and rennet extract (based on 1 g of the mixture per ton), 40% water solution of calcium chloride (based on 400 g per 1 ton of the mixture) and leave for fermenting for 6-10 hours .

The quality of milk, and all the production processes, as well as the quality of the finished product are controlled in the plant’s laboratory.

The plant used a closed loop cooling system of ice water generator (pos. 39) and the coolant system using superheated water made by a special unit (pos. 28). All systems are monitored and controlled by computer control cabinets with light and sound notification.

Equipment list: