Technological process of the dairy shop

Introduction

The importance of the dairy industry in modern society is great, which does not

need any argument. A glass of milk on our table is as familiar as bread and salt.

These seemingly very dissimilar products occupy one of the main places in the

human diet. Since ancient times, man has sought to provide himself and his family

with bread, salt, milk, and then- "whatever God sends". In fairy tales and

parables, there is often a well-known dream of the people about "milk rivers" as a

symbol of well-being and satiety.

Currently, milk is a special product for both adults and children. Because milk is

rich in chemical elements. We can say that a person needs not only water, but

also milk. Water and milk are almost equal in density. What is the problem with

dairy technology? What is the problem with milk now? Why do people use

different powders instead of milk? The answer is clear. Milk is a protein. For

example, many can say how to prove it? People who go to gyms know perfectly

well and use cottage cheese instead of protein, and protein can not be consumed

without milk.

Milk is a unique natural product in terms of nutritional value and value for the

body, unsurpassed in its digestibility and usefulness, containing almost all the

necessary substances.

On average, it contains 87.5% water, 12.5% dry matter, which includes 3.3%

protein, 3.5-fat, 4.7-milk sugar, minerals-1 %. In addition to these basic

substances, milk contains vitamins, enzymes, immune bodies, gases, etc.

The most valuable and scarce part of the food is full-fledged proteins, which are

usually of animal origin. Milk contains three full-fledged proteins: casein-2.7%,

albumin-0.5 and globulin-0.1%.

Milk fat is absorbed by the human body by 96-97%. It contains more than 20 fatty

acids, including essential ones. In milk, fat is presented in the form of fat balls,

each of which is surrounded by a protein shell. 1 ml of milk contains 2-6 million

fat balls. When cooking butter, the shell of fat balls is destroyed.

Carbohydrates in milk are represented by milk sugar-lactose, which is well

absorbed by the body, gives the milk a sweet taste.

Milk contains various minerals and vitamins, they are associated with proteins

and are therefore well absorbed.

Properties of milk.

To determine the quality of milk, the following properties are taken into account:

* physical - appearance and color. Good whole milk obtained from healthy cows,

a homogeneous opaque liquid of white or slightly yellowish color. Skimmed milk

gets a bluish tint;

* taste-fresh milk with a slightly sweet taste. Fat gives the milk a special

tenderness, on the contrary, the addition of water - a watery taste;

* smell-specific milky;

* the density (specific gravity at +20° C) is determined by the hydrometer. The

density index is used to determine the naturalness of milk. When water is added,

the density decreases, and when fat is removed, it increases. Milk with a density

below 1.027 is considered diluted with water or obtained from sick animals;

* chemical-acidity is the most important indicator of the degree of freshness of

milk. The acidity of fresh milk is 16-18° T (Turner degrees). When storing milk,

lactic acid accumulates in it due to the vital activity of the microflora and the

acidity increases.

Milk with an acidity higher than 20° T is not recommended for sale, such milk is

usually obtained from sick animals.

In addition to cow's milk, the milk of sheep, goats, camels, mares and other farm

animals is used for food. Goat's milk is used both for drinking and for making

cottage cheese, cream, sour cream, fermented milk products and mixed with

sheep's milk - for cheeses.

Technological process of the dairy shop

To study the technological process of the dairy shop, we first need to study all the

equipment that we will work with in the future. We will need a separator, a

cooler, a thermometer and a boiler. In the course of research, we will determine a

specific temperature so that the sour cream is separated from the milk as much

as possible during separation.

Milk separation.

It is used for separating milk into cream and skimmed milk, as well as for cleaning

it from mechanical and natural impurities. The milk separation process is the

mechanical separation of milk into fractions under the action of centrifugal force.

The separation occurs due to the difference in the density of the milk fractions:

the density of the dispersed phase is less than that of the dispersion medium.

Milk separation is carried out on special equipment - separators. Depending on

the purpose, they are divided into separators-milk purifiers and separators-cream

separators.

An increase in the speed of rotation of the separator drum and the average radius

of the working part of the plate has a positive effect on the separation of cream:

the larger the inner diameter of the drum, the more intensive the degreasing.

These factors were used to develop new separator designs.

Boiler

The long-term pasteurization bath is used for pasteurization of milk in food

processing enterprises, farms, dairy kitchens, and public catering enterprises.

Heating is carried out by a heat carrier in a heat exchange jacket. The heat carrier

is water, which is heated in the pasteurizer itself or is supplied already hot/in the

form of steam from the boiler room. The thermal power required for heating can

be from 10 to 100 kW, which, when using electric heaters, requires not only a

powerful power grid, but also large energy costs.

Separation process

The milk is delivered chilled to a temperature of 5-7 degrees Celsius.

It is heated to 50 degrees Celsius. Then the separation process begins. In the

process, I found that it is in this degree of temperature that the sour cream is

perfectly separated from the milk. I also tried 70-80 and 30-40 degrees, but the

most suitable degree is 50 degrees Celsius. Of course, this doesn't always happen.

I had milk with the same criteria, that is, I counted the acidity , fat content and

density.

At 50 degrees Celsius, from 100 liters of milk, I got 7 liters of sour cream. At 30-40

degrees Celsius, the volume of sour cream decreases sharply and gets 5 liters of

sour cream. At 60-70 degrees Celsius, I also got 5 liters. Having successfully

separated the milk, I put it on the boil. Milk, like water, boils at 100 degrees

Celsius. While the milk passes this stage, processed sour cream. Sour cream

boiled. After that, with the help of special ingredients, that is, leaven, it was sent

to the last stage of processing. Before that, the milk boiled. It was pumped into

the boiler, where it will get the desired temperature. After that, I had another

important moment waiting for me. It was necessary to determine the

temperature of the separated milk in order to send it to the fermentation

process. When I chose 70-80 degrees Celsius, the milk quickly turned into kefir

and turned out to be a more liquid kefir. It took 4 hours. Then I chose 50 degrees

Celsius and this was the ideal temperature for fermenting milk. The kefir turned

out to be thick and the process took 5 hours. I also tried it at 30-40 degrees

Celsius. Kefir turned out to be runny and it took 9-10 hours.

I have successfully received kefir. What else can I do with it? I can just sell them,

but I can also recycle it. What else can you get from kefir? Cottage cheese and

kurt.

Kefir processing process

The traditional method of making cottage cheese involves the use of fermented

milk with the separation of liquid whey in free-hanging bags. The finished curd

has a dense consistency, smooth edges on the break, the separated whey is

transparent, slightly greenish in hue. When using fermented milk, the curd will

turn sour.

The process of industrial production of cottage cheese looks like this: milk is

normalized, pasteurized and poured into baths. In the baths, a certain

temperature is maintained, which is necessary for the normal flow of processes.

Sourdough and pepsin are added to the warm milk. After a while, a curd grain is

formed in the bath, which forms a monolith. At the same time, the serum begins

to separate — a clear yellowish liquid — a by-product of production. At the final

stage, the curd monolith is cut into small pieces by strings in order to increase the

surface area and facilitate the outflow of whey.

Cottage cheese is obtained by boiling kefir together with special ingredients. At

the same time , it is very important to take into account such criteria as: acidity,

color and fat content of kefir.

How can I get more cottage cheese from 100l of kefir?

Usually, from 5 liters of kefir, you can get 0.6-.07 kg of cottage cheese. That's not

what I did. I had everything almost perfect, that is, the acidity , fat content, and so

on. After boiling, kefir automatically turns into cottage cheese, of course, if you

boil it with special ingredients. So, almost all people will immediately finish the

process of processing kefir. But in fact, it is worth waiting for the cottage cheese

to completely separate from the water. "Water” – water of cottage cheese. After

that, I separated the cottage cheese from the water, left it to cool and moved it

again with clean water. In this case, we can store the cottage cheese longer and

get more cottage cheese.

Traditional preparation.

If there is no ready-made suzma at hand, you will have to prepare kurt from the

very beginning - from milk . After the milk turns sour, it is filtered through

cheesecloth for a long time, completely removing the whey, and the resulting

mass is salted and spices are added to taste. Then, from the prepared mass, they

begin to roll a kurt of various shapes and sizes, but the classic version is a ball.

Ready-made salty figures are laid out on a large platter, covered with gauze so

that it does not get chapped and cracked, and left to dry out the sun for several

days, and if there is no sun, then in dry, warm air. The longer the kurt dries, the

harder it becomes.

I completely removed the serum and added my own spices to taste. The second

way, you can take kefir that has already become bitter. With him, too, just repeat

this process.

There are many problems in the full process. Many people do not understand this

and ask "Where is the actual problem?".

The success of milk separation depends not only on you, but also on the separator

with which you work. There are 80-liter and 500-liter separators. Do not risk

processing 1000 liters of milk with 80-liter separators. What does an 80-liter

separator mean? This means that after separating 80 liters of milk, the separator

loses the ability to separate the milk, meaning you will only get milk on both sides

instead of sour cream.

One of the main problems in dairy production is that people do not drink milk so

regularly. In summer, a liter of milk will be much more than in winter. At the end

of autumn, the cows begin to give birth, and all categories of milk change. This

leads to a loss of the volume of a liter of milk. In the summer, people simply do

not have time to simply cool the milk, which naturally leads to loss.

Conclusion

My conclusions are as follows: As I have already found out, dairy products occupy

an important place among the products. So it was possible to work with him a lot.

Of course, my methods may not be useful in the process in large factories, but

they are very useful in dairy shops. Because biotechnologists are not particularly

interested in what kind of income they receive. They just need the kefir to

ferment well and become thicker, and so on. My methods can be useful for those

who are just starting their business. Because there is a clear economy. I can also

say that not only the economy, but also revenues will be bigger and spending less

than we expected. At first glance, these products will not have the appearance of

a quality product, but they are much tastier than they are sold in a very beautiful

form.