Processing of milk and production of dairy products in the conditions of peasant farms. How to create your own profitable milk processing business Industrial milk processing

A source: SAMARA-ARIS

Dairy products are important food items. The production of high-quality dairy products and ensuring the safety of dairy products requires certain knowledge in the field of milk production and processing technology, identification, types and methods of packaging, labeling, transportation and storage.

In the process of processing milk - raw materials, it is necessary to take into account the safety of all components of milk, its nutritional and biological value. Waste-free milk processing technology is a priority at the present time.

For the production of high-quality dairy products, it is necessary to correctly select technological equipment and modes for their production. This requires certain knowledge and skills in the field of milk processing. Milk processing should also include the processing of all by-products (skimmed milk, buttermilk, whey) into quality products. Only in this case it is possible to get the maximum profit and solve environmental problems in the processing of milk.

Information about the milk of farm animals

Milk is a product of the normal physiological secretion of the mammary glands of agricultural animals, obtained from one or more animals during lactation during one or more milkings, without any additions to this product or the extraction of any substances from it.

In accordance with the technical regulations of the Customs Union "On the safety of milk and dairy products" (TR TS 033/2013), which came into force on May 1, 2013, raw milk includes milk that has not been exposed to heat treatment at temperatures above 40°C or processing, as a result of which its constituent parts are changed.

Milk contains more than 100 valuable components: amino acids, fatty acids, milk sugar lactose, minerals, vitamins, enzymes, etc.
The milk of different animals differs mainly in the content of fat and proteins.

The values ​​of indicators of identification of milk obtained from individual milkings can vary within a wider range depending on a number of factors. The content of individual components in milk is not constant. Milk productivity, composition and properties of milk are influenced by hereditary factors, lactation period, age, condition of the animal - its health and paratypical factors, the most important of which are the conditions of animals and milking technology. Under different circumstances, the value of one or another factor either increases or decreases. Under good paratypical conditions, hereditary traits are manifested to a greater extent, and, conversely, under the influence of negative conditions (diseases, etc.), the hereditary characteristics of animals do not appear.

Table 1 Identification indicators of milk obtained from different types of farm animals

Type of milk	Content of components of milk, %					Raft- ness, kg / m 3	Acid- ness, °T
	fat	protein	lacto- behind	dry thing- in	mine- ral- nye things
cow	2,8–6,0	2,8–3,6	4,7–5,6	13,0	0,7	1027– 1030	16,0– 21,0
goat	4,1–4,3	3,6–3,8	4,4–4,6	13,4	0,8	1030	17,0
sheep	6,2–7,2	5,1–5,7	4,2–4,6	18,5	0,9	1034	25,0
mare	1,8–1,9	2,1–2,2	5,8–6,4	10,7	0,3	1032	6,5
camel	3,0–5,4	3,8–4,0	5,0–5,7	15,0	0,7	1032	17,5
buffalo	7,5–7,7	4,2–4,6	4,2–4,7	17,5	0,8	1029	17,0
donkey	1,2–1,4	1,7–1,9	6,0–6,2	9,9	0,5	1011	6,0

Separate breeds of cattle are evaluated by milk yield and its composition. This is the result of many years of cattle breeding practice, which made it possible to develop breeds of cows with the highest milk productivity. Milk productivity, composition, physico-chemical and technical properties of milk depend on the breed and age of the animal. The main breeds in our country are black-and-white, Holstein, Kholmogory, etc.

The process of formation and release of milk from the mammary gland, called lactation, in cows averages 305 days, that is, about 10 months. During the lactation period (about 300 days), the properties of milk change significantly. It distinguishes three periods (stages): colostrum (lasting 7 days after calving), the period of normal milk release (285–217 days) and old milk (5 days before the end of lactation).

Feeding should be complete in protein and fat, minerals and vitamins, which affects the productivity, composition and properties of milk. Some types of feed change the taste and smell of milk (these are wormwood, weeds, field garlic) - these flavors cause defects in milk. In winter and spring, they can be caused by feeding animals silage, fodder beet, cabbage, green rye, etc. Therefore, feeding rations should be correctly composed, excluding low-quality feed, and also rationing the feeding of concentrated, juicy and other types of feed to animals. So, feeding a large amount of linseed and sunflower cake increases the unsaturation of fatty acids in fat (C 18), oil is produced from such milk Low quality, not stable in storage. With an increase in the feeding of carbohydrate feeds (beets, potatoes), the amount of fatty acids (C 11 -C 12) in the fat increases, the oil acquires a hard and crumbly texture. If feeds are depleted in Ca (vinasse, sour pulp, brewer's yeast, silage, cake, etc.), then rennet-sluggish milk can be formed, which is of little use for making cheese, and cheese from such milk has a brittle, incoherent, crumbly texture. Thus, it is necessary to be fairly conscientious about the quality of feed. Seasonal fluctuations are exposed to fat, protein, to a lesser extent lactose, chlorides. Fat and protein decrease in spring, early summer; rise in autumn and winter. Lactose decreases by the end of the year, with a simultaneous increase in chlorides. But at the same time, all of the above factors must be taken into account.

The composition of milk changes during the milking process and during the day, i.e. between milkings. The first servings are less fat, the last ones are more fatty. This is due to the hardening of large fat globules in the secretory cells of the alveoli with increasing pressure in the udder. Technological operation of a healthy cow as a physiological machine for the production of milk requires special control of conditions for the full implementation of the relevant processes in the body for the transformation nutrients feed into the most perfect human food - milk.

Despite the widespread use of machine milking, it often turns out to be ineffective, leading to a decrease in animal productivity, udder diseases and a deterioration in milk quality. The fact is that the milking machine is in close contact with the mammary gland of animals, so it should correspond to the greatest extent to the physiological processes of the animal's body.

In order for machine milking not to have a negative effect on the animal's body, it is necessary to take into account the physiology of lactation. The removal of milk from the udder during milking of a cow is a rather complicated process. It involves the nervous system, endocrine glands and muscles.

Diseases lead to a decrease in the milk productivity of an animal due to changes in the composition and properties of milk. The most noticeable changes in the composition of milk are caused by infection of the udder, resulting in impaired milk secretion.

Mastitis among the diseases of cows currently occupies one of the first places. The incidence of this disease increases with herd size and cow productivity. Of all dairy cattle diseases, mastitis causes the most harm and is one of the most detrimental diseases for dairy farming due to huge financial losses, consisting of loss of productivity, deterioration in milk quality, culling of animals, deterioration in reproduction rates, rejection of milk, treatment, etc. d.

According to the nature of the manifestation of inflammation, clinical and subclinical (latent, latent) forms of mastitis are distinguished. Subclinical diseases of the udder should be given special attention, since such milk remains unchanged and is constantly supplied as part of the bulk milk to dairies. Since with latent mastitis, milk does not have noticeable organoleptic differences, although the content of some components in it has already been changed. With mastitis, changes are observed in the chemical composition of milk, the total amount of solids decreases, in mastitis milk, physico-chemical parameters change significantly: viscosity decreases to 1.55 (at a rate of 2.21), density decreases to 1.0216–1.0269 g / cm³, titratable acidity decreases to 14–15 and even up to 10 ° T (at a norm of 16–20 ° T), active acidity (pH) of the affected shares is 7.7–7.1, unaffected - 6.65, electrical conductivity increases .

In the study of samples of kefir and cottage cheese, prepared from raw materials containing different amounts of admixture of mastitis milk, it is noted that with an increase in the admixture of the latter in the team, the defects in the organoleptic properties of the products prepared from it increased. Minor deviations of the organoleptic parameters of kefir and cottage cheese from the normal ones were already noted when they were made from milk containing 5–10% mastitis impurities. So, kefir made from milk containing 20% ​​mastitic milk, although it had a uniform consistency, but included many eyes of different sizes.

The presence of serum was observed, its smell was sharp, the color was creamy. When stored in a refrigerator the next day, the product changed its structure due to strong fermentation. Sharp changes in properties were observed in cottage cheese made from milk containing 15% mastitic impurities. In this case, there was a large waste of solids into the whey, accompanied by a loss of the total mass of the resulting product, an excessively sour taste, a pungent musty smell, a flabby, smearing texture.

Such milk loses its value as an initial product of cheese making. Mastite milk, even with a slight (10%) addition to the milk used in the production of cheese, degrades the quality of the finished product. Since in case of poor coagulation of milk, part of the protein and fat does not pass into the resulting clot, but remains in the whey, this significantly reduces the use of milk solids in the production of cheese. Thus, the yield of Emmental cheese from milk containing 300–500 thousand somatic cells in 1 ml decreases compared to the yield of cheese from milk containing 16–50 thousand cells. The clot itself turns out to be of significantly worse quality (soft, flabby consistency) than the clot obtained from normal milk. In addition, when processing such a clot, whey is separated worse. The hardness of the clot is reduced by 26%, and the duration of coagulation of mastitis milk by rennet increases by 3–4 times compared to normal milk. When 10–15% mastitis milk is added to normal milk, all mixed milk becomes unsuitable for processing into cheese, since the resulting product has a bitter aftertaste, an unusual taste and smell, an irregular pattern and a rough texture.

The lipolytic activity of milk also increases, which increases the waste of fat into whey and worsens the taste, storage capacity and oil yield. So, as a result of increased microbiological contamination and lipolytic activity, a rancid, lipolytic taste appears. When monitoring the quality of the harvested milk, which is later used for the production of dairy products, it is necessary to determine the presence of an admixture of mastitis milk in it. Considering the changes that are taking place with chemical composition, and, as a result, the deterioration of the suitability of milk for the production of dairy products. This can be done with a greater degree of certainty only by controlling the number of somatic cells in milk. At the same time, it should be taken into account that an increase in somatic cells is inherent not only in mastitis, but in general in abnormal milk (colostrum and old milk).

Colostrum is characterized by a thick, viscous texture, a weak sweet-salty taste, from intense yellow to yellow-brown. Old milk is characterized by a yellow color, thick, viscous, sometimes foamy texture, an unpleasant odor, and a weak bitter-salty taste. Milk from cows clinically ill with mastitis is characterized by a watery, often flaky, mucus-curdled, sometimes foaming texture, a color with a slightly blue or slightly yellow tinge, with traces of blood, pus, an unpleasant smell, a slightly salty-bitter, rancid taste. With subclinical mastitis, no visible changes in organoleptic parameters are observed.

Cow mastitis is a very complex multifactorial disease that develops as a result of mechanical, thermal, chemical, biological, stress and other effects on the cow's mammary gland or on her body as a whole. To cause inflammation of the mammary gland, one infectious agent is still not enough, predisposing factors are needed that reduce the body's resistance.

Among the predisposing factors, the incidence of the disease due to violations of the technology of milking and keeping cows is 53.8%, improper start-up and keeping cows during the dry period (29.5%), udder injuries (7.2%), diseases of the organs of the reproductive system ( endometritis, subinvaluation of the uterus, etc. - 6.4%) and diseases of the digestive system (3.2%). The first place among them is udder irritation resulting from violations of the rules of machine milking. Such violations include: vacuum fluctuations during machine milking; overexposure of teat cups after emptying the udder; work on faulty devices; the use of teat rubber with different stiffness or different degree of stretching in the teat cups of one machine and other reasons. After all, milking is not only the flow of milk from the mammary glands, but also a process that involves many physiological mechanisms in the body of a cow and factors that regulate production, milk composition, feed intake and behavior of the animal. The ability to influence cow biology to produce high quality milk and achieve optimal milk yield is realized in part through the use of milking technology and procedures.

Low vacuum during milking is more physiological than high vacuum. High - 380 mm Hg. Art. and more - is a factor that reduces the resistance of udder tissues, which contributes to the occurrence of mastitis. Optimization of the vacuum level within the acceptable range (300–320 mm Hg) ensures adequate stimulation of the udder receptors and the normal functioning of the motor-secretory apparatus. Raw milk must be obtained from healthy farm animals in an area free from infectious and other diseases common to humans and animals. The use of raw milk obtained from sick animals or from healthy animals located in a territory unfavorable for infectious and other diseases common to humans and animals is carried out in accordance with the uniform veterinary and sanitary requirements of the Member States of the Customs Union.

It is not allowed to use raw abnormal milk for the production of milk processing products - obtained within the first seven days after the day of calving (colostrum) and within five days before the day of their launch (old milk); from sick animals and animals in quarantine; adulterated milk.

In accordance with the current regulatory documentation GOST 31449-2013 “Raw cow's milk. Specifications” in terms of organoleptic characteristics, milk must comply with the requirements of Table 2.

Table 2 Organoleptic indicators of the quality of raw milk

Milk in terms of physicochemical and microbiological indicators must comply with the standards specified in Table 3.

Table 3 Physico-chemical and microbiological indicators of the quality of raw milk

Name of indicator	Indicator value
mass fraction of fat, %, not less than	2,8
mass fraction of protein, %, not less than	2,8
acidity, °T	from 16.0 to 21.0 incl.
mass fraction of non-fat milk solids (SOMO), %, not less	8,2
purity group, not lower	II
density, kg/m, not less than	1027,0
freezing point, °C, not higher than minus	0,520
the content of somatic cells in 1 cm, no more	4.0 10 5
QMAFAnM*, CFU**/cm, no more	1.0 10 5
* Number of mesophilic aerobic and facultative anaerobic microorganisms. ** Colony forming units.

Milk after milking must be filtered (cleaned). Cooling of milk is carried out in farms no later than 2 hours after milking to a temperature of 4 ± 2°C.

Transportation and storage of milk

Milk is transported by specialized vehicles in accordance with the rules for the transportation of perishable goods in force on this type of transport. Freezing milk is not allowed.

Transportation of milk is carried out in sealed containers with tight-fitting lids, made of materials approved in accordance with the established procedure for contact with milk. Vehicles shall be capable of maintaining the temperature specified in this standard.

Milk is transported in sealed tanks for food liquids, metal flasks and other types of containers with tight-fitting lids.

Milk is stored before processing at a temperature of 4 ± 2°C for no more than 36 hours, taking into account the time of transportation. Storage of milk intended for the manufacture of products baby food for young children - at a temperature of 4 ± 2 ° C for no more than 24 hours, taking into account the time of transportation.

During transportation of milk to the place of processing until the beginning of its processing, the temperature should not exceed 10°C. Milk that does not meet the established requirements for its temperature is subject to immediate processing.

Storage and transportation of milk is accompanied by documents confirming its safety, and information provided for by regulatory legal acts in force in the territory of the states that have adopted the standard.

Since May 1, 2013, the technical regulation of the Customs Union "On the safety of milk and dairy products" (TR CU 033/2013) * O) has been in force in Russia. This technical regulation was developed in accordance with the Agreement on uniform principles and rules of technical regulation in the Republic of Belarus, the Republic of Kazakhstan and the Russian Federation dated November 18, 2010. The technical regulation establishes safety requirements for milk and dairy products put into circulation on the territory of the Customs Union, requirements for the processes of their production, storage, transportation, sale and disposal, as well as requirements for labeling and packaging of milk and dairy products to ensure their free movement.

On January 1, 2015, on the basis of the Customs Union, the Eurasian Economic Community (EurAsEC) was created to strengthen the economies of the participating countries, to modernize and increase the competitiveness of the participating countries in the world market. The union included Russia, Kazakhstan, Belarus, Armenia and Kyrgyzstan.

Production of fermented milk products

General information about fermented milk products

Production fermented milk products is based on complex biochemical processes occurring during the fermentation of pasteurized, sterilized, baked milk or cream with starters, which include pure cultures of lactic acid bacteria, yeast, acetic acid bacteria and their combinations and natural symbiotic starter cultures (kefir fungi). A significant role in the formation of physicochemical, organoleptic, rheological and other characteristics of a fermented milk product is played by the species composition of microorganisms of starter cultures and the biochemical activity of its constituent cultures. This allows you to create new products, regulate the activity of processes and the quality characteristics of the finished product.

The important factors regulating the vital activity of microflora in the preparation of the starter and product include temperature, the composition of the starter, the method of production of dairy products, etc. The regulatory and technical documentation (TI) defines the processes and optimal conditions for regulating the vital activity of the microflora, which species-specific properties.

Sour-milk products are sour-milk drinks, sour cream, cottage cheese, cheese, i.e. such products, the preparation of which is based mainly on the main types of fermentation: lactic acid and alcohol. Fermented milk products are produced using special starter cultures.

Fermented milk products have valuable dietary and therapeutic properties and are superior to milk in this respect. They contain all the constituents of milk, but in a more digestible form. The high digestibility of fermented milk drinks (compared to milk) is a consequence of their effect on the secretory-evacuation activity of the stomach and intestines, as a result of which the glands of the digestive tract secrete enzymes more intensively, which accelerate the digestion of food. The digestibility of fermented milk drinks is increased due to the partial peptonization of proteins in them, that is, their decomposition into simpler compounds, in addition, in products obtained as a result of mixed lactic and alcoholic fermentation, the protein clot is penetrated by the smallest bubbles of carbon dioxide, making it more accessible to effects of digestive enzymes. As a result of life
Starter microflora of the product produces substances such as lactic acid, alcohol, carbon dioxide, antibiotics, vitamins, which have a beneficial effect on the body, prevent the development of pathogenic microflora, and increase immunity.

It has been established that the lactic acid contained in them delays the development of putrefactive microorganisms in the human intestine. Studies have established that acidophilus bacillus, which is a permanent inhabitant of the intestine, and some lactic acid bacteria secrete antibiotics (lysine, lactolin, diploconcin, streptocin, etc.), which destroy the pathogens of tuberculosis, diphtheria, typhoid and a number of other diseases. As a result of the vital activity of some microorganisms, the synthesis of vitamins B1, B2, B12, C takes place.

The most extensive group of functional foods are dairy products. Currently, effective probiotic products have been created on the basis of milk. This is due to the fact that most of the microorganisms involved in the correction and stabilization of human endoecology grow well in milk. From the point of view of functional nutrition, probiotics containing viable microorganisms resistant to adverse environmental factors are of the greatest value.

Probiotics are now understood as a mixed culture of microorganisms, which, when used by humans or animals, has a beneficial effect on the properties of the natural microflora.

starter cultures

The production of fermented milk products is based on the fermentation process: lactic fermentation, caused by lactic acid bacteria, or lactic acid and alcohol fermentation, carried out by yeast.

Lactic acid fermentation is a biochemical process of converting carbohydrates into lactic acid under the action of enzymes secreted by microorganisms. At the same time, under the action of the lactase enzyme, lactose is hydrolyzed into glucose and galactose, which, through a series of intermediate reactions, pass into pyruvic acid, and then into lactic acid. Along with lactic acid, fermentation by-products can form. In the production of starter cultures, cultures containing several types of strains of microorganisms are used.

Lactic acid streptococcus (Str. lactis) - has a rounded shape, the cells are arranged singly in the form of short chains. Streptococci are mesophilic and thermophilic. For the former, the optimal development temperature is 30–35°С, for the latter, 40–45°С. The limit of acid formation is 120–130°T.

Creamy streptococcus (Str. cremoris) - does not differ from Str. lactis in the form of cells, but more often the cells are arranged in chains. Optimum growth temperature is 25°С, energy of acid formation is 12 h, limiting acidity is 110–115°Т. The microorganism gives the clot a creamy consistency.

Aroma-forming bacteria (Str. citrovorus, Str. paracitrovorus, Str. diacetilactis, etc.) belong to lactic acid streptococci. The relative development temperature is 25–30°C. The limiting acidity is 90–100°T. In addition to lactic acid, these bacteria produce volatile acids and aromatic substances. Aroma bacteria are used to improve the taste and aroma of dairy products.

Bulgarian stick (L. bulgaricum) - large in size, can be in the form of individual cells and chains, the optimum development temperature is 40–42 ° C, the limit of acid formation is 300 ° T. Bulgarian stick forms a dense, even clot.

Acidophilus bacillus (L. acidophilum) - large cells, are found singly in the form of chains. There are slimy strains that form a slimy (viscous) clot, the optimum temperature for their development is 42–45°C, the limit of acid formation is 200°T. Under the action of non-mucilaginous strains, an even clot is formed, the limit of acid formation is 300°T.

Milk yeast. They are much larger than bacteria, have a rounded shape, the optimum development temperature is 18–20°C, they develop well in an acidic environment and with access to oxygen.

Kefir mushrooms. They include lactic acid streptococci and coli, yeast, acetic acid and aroma-forming bacteria. The optimal temperature for development is 18–22°C; the limit of acid formation is 95–100°T.

The highest acidity is developed by Bulgarian and acidophilus bacillus, so their introduction into products leads to an increase in acidity. It is necessary to introduce them very carefully into milk.

When selecting cultures for starter cultures, the specific properties of the product are taken into account. For example, if during the production of a product it is necessary to separate whey, then cultures are selected that form clots with easily separable whey. To exclude the separation of whey, cultures are selected that, when coagulating milk, give a clot of creamy consistency. To receive products from medicinal properties acidophilus bacteria, specially selected yeasts, bifidobacteria are introduced into the composition of the starter culture. In this case, products can be called with the prefix "bio" (biokefir, biofermented baked milk, biosour cream, biocurd, etc.)

When selecting starter cultures, the temperature conditions of production should be taken into account. The fermentation temperature depends on the composition of the microflora of the starter: for a starter consisting of mesophilic lactic streptococci, it is +20...+30°С, for thermophilic ones +41...+45°С. In the selection of cultures, the factor of the relationship between them is essential, which is especially important when creating starter cultures for thermophilic lactic acid bacteria. It is generally accepted that there is a symbiotic relationship between thermophilic streptococcus and Bulgarian bacillus, which is useful for each microorganism when co-cultivated. Of great importance is the selection of cultures resistant to phage, which should be accompanied by their regular change during production. When working with cultures, the variability of lactic acid bacteria during their cultivation should be taken into account, when individual lactic streptococci quickly lose their initial activity.

To select starter cultures, you need to know the microbiological composition of fermented milk products, for example:

Varenets, fermented baked milk, yogurt, snowball, some types of yogurt - thermophilic streptococcus. It is also possible to introduce a thermophilic stick, but one must take into account its high acid-forming activity (gaining high acidity), so many manufacturers refuse it;
kefir - kefir fungi that must be cultivated at the enterprise. It's pretty difficult process, therefore, many enterprises introduce a dry starter culture, but this is a violation, and such a drink is called a kefir product;
sour cream and cottage cheese are mesophilic cultures and thermophilic cultures, but in this case, temperature regime for each type of starter culture. If it is necessary to obtain the product in an accelerated way, then thermophilic streptococcus is introduced at 38–43 ° C.

There are now direct tank added starters (DVS). Farmers need to use these starter cultures. There are a lot of companies that sell these crops on the market. Each manufacturer should try the starter cultures from different manufacturers and choose the best option for himself.

Primary milk processing

The production of dairy products begins with the receipt of milk. During milking, the milk temperature is 35-37°C. This is a favorable temperature for the development of pathogenic microflora. Therefore, milk must be cooled immediately after milking within two hours. This period (2 hours after milking) is called the bactericidal phase. During this period, microflora does not develop in milk, and if it enters, it is destroyed.

Obtaining milk with low bacterial contamination is a guarantee of high quality dairy products during processing. The shelf life of raw milk and finished dairy products is significantly increased. For this, a cooling tank with a cooling jacket can be used. The tank is equipped with a cooling system. Tanks of such a plan are produced in various capacities and in horizontal and vertical versions.

Table 4 Change in the content of bacteria in milk, thousand/ml

Processing can begin after the morning milking, combining yesterday's evening milking and today's morning milking. In order to correctly and competently select the equipment, it is necessary to determine the range and quantity of processed milk. It is necessary to determine the employment of the equipment during the day and get acquainted with the production technology of the selected type of product.

The assortment should include the production of pasteurized milk, several types of fermented milk drinks, sour cream, cottage cheese and several types of soft and pickled cheese. This is an economically competent and reasonable distribution of raw materials. The range of dairy products should include products with different fats. Therefore, you should plan to purchase a milk fat separator.

If separation volumes are small, a farm separator with a capacity of 80–100 l/h should be planned initially. With an increase in processing volumes, you can buy a separator with a higher capacity.

Production of fermented milk drinks

There are two ways to produce fermented milk drinks: thermostatic and reservoir. With the thermostatic method for the production of fermented milk drinks, the fermentation of milk and the maturation of drinks is carried out in bottles in thermostatic and cold chambers. With the tank method of production, fermentation, fermentation of milk and maturation of drinks occur in one container (milk tanks). The general scheme for the production of fermented milk products by a thermostat and tank methods is shown in Figure 4. With a tank production method, the technological process consists of the following technological operations: preparation of raw materials, normalization, pasteurization, homogenization, in special containers, curd cooling and packaging.

Normalization of milk is carried out in order to bring the product to the required fat content. For example, if you need to reduce fat, then reverse milk is added to whole milk. If you need to increase the fat in the product, then add cream to whole milk. Therefore, it is imperative to plan a separator-cream separator when processing milk. There are several types of separators: separator-cream separator, separator-milk cleaner, separator-normalizer, etc. Some equipment manufacturers combine cream separation and milk purification. Therefore, it is possible to select a separator with several operations at once. When normalizing raw materials by mixing, the mass of products for mixing is determined by the formulas of the material balance or by the recipe.

Normalized raw materials are subjected to heat treatment. As a result of pasteurization, pathogenic microorganisms in milk are destroyed and conditions favorable for the development of beneficial microflora of the starter are created. Best conditions for the development of beneficial microorganisms are created if milk is pasteurized at temperatures close to 100 ° C. Under these conditions, whey proteins are denatured, which are involved in the construction of the structural network of the clot, the hydration properties of casein and its ability to form a denser clot that retains whey well increase. Therefore, in the production of all fermented milk products, the raw materials are pasteurized at a temperature of 85–87°C with a holding time of 10–20 minutes or at 90–92°C with a holding time of 5–10 minutes. In the production of varenets, heat treatment for 1 hour, in the production of ryazhenka 3–5 hours. This process is called languishing milk. Simmering can be carried out in capacitive pasteurizers (VDP, TUM and other tanks). It is important to know that the tanks are provided with a supply jacket. hot water, steam and ice water. The temperature is set automatically by setting it on the remote control. The figure shows a tank for the production of fermented milk
products (kefir, fermented baked milk, varenets, yogurt, bifidok, etc.).

Baked milk and drinkable pasteurized milk can also be produced in this tank, but after pasteurization it must be cooled quickly.

A plate cooler can be installed, which is easy to maintain and operate. The product is cooled with ice water or a well.

The heat treatment of milk in large enterprises is usually combined with homogenization. As a result of homogenization at a temperature of 55–60°C and a pressure of 12.5–17.5 MPa, the consistency of fermented milk products improves and whey separation is prevented. This must be done if the enterprise processes more than 5 tons of raw materials. In KFH, where small volumes are processed, homogenization can be omitted. During pasteurization, fat is distributed evenly and sediment in fermented milk products is negligible. With a thermostatic production method, a small amount of fat on the surface of the product is a sign of quality. After pasteurization, the milk is cooled to the fermentation temperature. When using the starter of thermophilic bacteria, milk is cooled to 40–45°C, mesophilic 30–35°C, kefir – 18–25°C. In the milk cooled to the fermentation temperature, a starter corresponding to the type of product must be immediately added.

Fermentation of milk is carried out at the fermentation temperature. In the process of fermentation, the sourdough microflora multiplies, acidity increases, casein coagulates and a clot is formed. The end of fermentation is determined by the formation of a sufficiently dense clot and the achievement of a certain acidity. Upon completion of fermentation, the product is immediately cooled by supplying ice water to the interstitial space. Sour-milk drinks produced without maturation are immediately sent for cooling.

Technological process the production of fermented milk drinks by the thermostatic method consists of the same technological operations as in the production of the tank method, carried out in the following sequence: preparation of raw materials, normalization, homogenization, cooling to the fermentation temperature, fermentation, packaging, fermentation in thermostatic chambers, curd cooling, curd maturation .

Acceptance and preparation of raw materials, normalization, heat treatment, homogenization of the normalized mixture and its cooling to the fermentation temperature is performed in the same way as in the tank production method. Next, the normalized mixture is fermented in a container. After fermentation, fillers are added to the mixture and packaged in consumer containers, sent to a thermostatic chamber, where a temperature is maintained that is favorable for the development of the microflora of the starter. The end of fermentation is judged by the acidity and consistency of the clot. After the fermentation is completed, the product is evaluated visually for viscosity and acidity.

Characteristics of defects in fermented milk drinks and their causes

Unclean taste and smell appear when foreign microflora develops in products due to a violation of the sanitary and hygienic state of production.

Bitter taste is formed by the breakdown of proteins under the action of peptonizing bacteria.

Sour taste occurs when drinks are over-fermented or stored at elevated temperatures.

Yeast flavor is found in sour cream on thermophilic cultures at long-term storage and elevated temperature. This defect is accompanied by swelling and gas formation.

Feed taste appears as a result of the transition from feed to milk, and then to sour cream of specific flavoring and aromatic substances (alkaloids, esters, glucosides), adsorption of the smell of feed by milk during receipt and storage.

Excessively sour taste and smell appears as a result of excessive development of lactic acid fermentation caused by microflora of non-starter origin with high energy of acid formation, for example, heat-resistant lactic acid bacillus.

A liquid consistency appears as a result of an unsatisfactory composition of raw materials with a low content of SOMO and protein; ingress of water into the raw material; repeated pasteurization of raw materials; the use of low temperatures for pasteurization and fermentation of cream; the absence of cream homogenization or the use of homogenization regimes that do not correspond to this raw material; insufficient physical maturation at temperatures above +7°C with an exposure of less than 1 hour; use of unsuitable starter cultures, under- or over-fermentation of cream; strong mechanical action on the clot (during mixing, pumping, packaging); packaging of sour cream at low temperatures (below 16–18°С); storage of sour cream at high temperatures.

A granular consistency appears as a result of the use of stale raw materials, raw materials with high acidity, after prolonged storage, with low thermal stability of proteins; carrying out the homogenization process before pasteurization; cream pasteurization at excessively high temperatures; using a starter that does not have viscous properties; the use of high temperatures for the fermentation of cream; excessive acidity at the end of fermentation, intensive and prolonged mixing of the clot before and during packaging; excessive long packaging.

Whey sludge appears as a result of using raw materials of unsatisfactory composition with a low content of dry fat-free substances, insufficiently fresh, with high acidity; lack of homogenization; the use of a starter that forms a prickly clot that easily releases whey when it is broken; the use of high fermentation temperatures; high acidity of cream at the end of fermentation; strong repeated mechanical impact on a clot of fermented cream or sour cream.

Curd production

Cottage cheese is produced in the usual (traditional) and separate ways. They differ in that in the production of fatty cottage cheese in a separate way, they first produce skim cheese and then mixed with fresh cream, the amount of which corresponds to the fat content of the finished product.

Cottage cheese must be produced from the remains of skimmed milk. The technological process consists of the following operations: acceptance and preparation, milk separation, pasteurization, cooling, fermentation and fermentation, curd cutting, whey separation and curd bottling, curd self-pressing and pressing, cooling, packaging, packaging, curd storage.

Skimmed milk is pasteurized at a temperature of 78 ± 2°C with a holding time of 15–20 s in plate or tubular pasteurization-cooling units or capacitive apparatus. After pasteurization, the milk is cooled to the fermentation temperature.

The temperature of milk during fermentation is 30 ± 2°C in the cold and 28 ± 2°C in the warm season, with accelerated way– 32 ± 2°С. The duration of milk fermentation is 10 hours, and with the accelerated method - 6 hours.

The finished clot is checked for fracture and by the type of whey. If a smooth edge with shiny smooth surfaces is formed with a breaker or a removable bucket, then the clot is ready for further processing. The serum released at the site of clot rupture should be transparent, greenish in color. To process the clot, hand lyres are used, in which a stretched thin string serves as knives, or a wooden shovel. The clot is first cut along the length of the bath into horizontal layers, and then along the length and width into vertical ones. After this treatment, the clot is left for 40-60 minutes to separate the whey and increase the acidity. The separated whey is drained from the bath. The clot after draining the whey is poured into calico or lavsan bags measuring 40 × 80 cm. The bags are filled by about 70%, which is 7–9 kg of cottage cheese. The bags are then tied up and stacked one on top of the other in a self-pressing vat, a press trolley or a UPT unit for pressing and cooling the curds.

To speed up the separation of whey, as well as in case of poor whey release, the clot is heated by supplying steam or hot water into the interwall space of the curd bath. The clot is heated to 40 ± 2°C for 30–40 minutes.

Self-pressing of the curd lasts at least 1 hour. The curd can be pressed in a press trolley until the curd has a normal consistency.

Requirements of the technical regulation for the production of dairy products

Requirements for the provision of water for the production (manufacturing) of dairy products:

Water used in the process of production (manufacturing) of food products and in direct contact with food (food) raw materials and packaging materials must comply with the requirements for drinking water established by the legislation of the state - a member of the Customs Union (water must comply with GOST).

The layout of production facilities, their design, placement and size should provide:

Possibility of carrying out the flow of technological operations, excluding counter or cross flows of food (food) raw materials and food products, contaminated and clean inventory;
protection against penetration into production premises of animals, including rodents, and insects;
the possibility of carrying out the necessary maintenance and current repair of technological equipment, cleaning, washing, disinfection, disinfestation and deratization of industrial premises;
the necessary space for the implementation of technological operations;
protection against accumulation of dirt, shedding of particles into food products, formation of condensate, mold on the surfaces of industrial premises;
conditions for storage of food (food) raw materials, packaging materials and food products.

Production facilities in which the production (manufacturing) of food products is carried out must be equipped with:

Means of natural and mechanical ventilation, the number and (or) power, design and execution of which make it possible to avoid contamination of food products, as well as provide access to filters and other parts of these systems that require cleaning or replacement;
natural or artificial lighting that meets the requirements established by the legislation of the state - a member of the Customs Union;
toilets, the doors of which should not open into the production premises and should be equipped with hangers for work clothes in front of the entrance to the vestibule, equipped with wash basins with hand washing devices;
washbasins for washing hands with hot and cold water supply, with hand washing facilities and devices for wiping and (or) drying hands;
storage of personal and industrial (special) clothing and footwear of personnel is not allowed in production premises;
floor surfaces must be made of waterproof, washable and non-toxic materials, be accessible for washing and, if necessary, disinfection, as well as their proper drainage;
wall surfaces should be made of waterproof, washable and non-toxic materials that can be washed and, if necessary, disinfected;
ceilings or, in the absence of ceilings, internal surfaces of roofs and structures located above industrial premises should ensure the prevention of the accumulation of dirt, the formation of mold and the shedding of particles of ceilings or such surfaces and structures and help reduce moisture condensation;
opening external windows (transoms) must be equipped with insect screens that can be easily removed for cleaning;
doors of industrial premises should be smooth, made of non-absorbent materials;
sewerage equipment in production facilities must be designed and constructed in such a way as to eliminate the risk of food contamination.

Requirements for the use of technological equipment and inventory in the process of production (manufacturing) of food products:

Possibility to wash and (or) clean and disinfect them;
are made of materials that meet the requirements for materials in contact with food products;
technological equipment, if it is necessary to achieve the goals of this technical regulation and (or) technical regulations of the Customs Union for certain types of food products, must be equipped with appropriate control devices;
working surfaces of technological equipment and inventory in contact with food products must be made of non-absorbent materials.

Milk processing as a business is promising and profitable. We will describe in more detail the pros and cons of such a project, as well as provide feedback from the owners of such complexes. Only by evaluating all the nuances and preparing for the existing difficulties can one achieve good result and organize business with minimal losses.

Thanks to modern modular designs, it is possible to avoid many problems in calculating how a milk processing plant should look like. After all, manufacturers offer ready-made elements that fully comply with all the standards of the sanitary and epidemiological service. You just have to follow the organizational moments.

Project relevance

The advantage of creating a mini-factory for the production and processing of milk is that this product remains the main one in the diet of all people. It is impossible to imagine that a full-fledged diet would be such without fermented milk products. And the fashion for a healthy lifestyle only increases the demand for this type of goods in all cities.

The convenience of business for a novice entrepreneur also lies in the fact that you can equip a plant with a different amount of investment. So, if you focus on small volumes of production and focus on only one type of product to begin with, you can reach full payback much earlier. And due to the incoming profits, gradually expand and conquer the wholesale market.

Of the shortcomings of such a project, it is worth noting only:

1. High capital investment at the start.
2. The need to strictly follow the numerous requirements and norms of the SES and Rospotrebnadzor for the production of a quality product.
3. Competition with other regional firms that have already won their own consumer.

But if you produce a quality product with excellent taste characteristics at an adequate cost, then in a short period of time you can expect people to recognize your brand on store shelves and give it preference.

Product range

Modern modular plants are capable of processing milk in a variety of forms. This gives a chance to offer the consumer exactly what he wants, as well as to diversify the range of products as much as possible, different from other firms.

The most popular are the following names:

• pasteurized milk;
• sour cream;
• kefir;
• fermented baked milk;
• yoghurts natural and with various flavors;
• cream;
• butter;
• cottage cheese and curd masses with fruit toppings.

If each of these products is also diversified in terms of container volume, fat content, and an interesting composition of fillers is invented in sweet products, then it will be possible to significantly increase the trade offer and stand out from competitors favorably.

Registration questions

Before purchasing and launching the selected equipment, you need to register with the tax service. There are two forms for this:

1. IP - individual entrepreneurship. In this case, you can count on budget subsidies from the state, assistance at the initial stages of doing business, some tax incentives and simplified payment systems. In this case, only copies of the passport of a citizen of the Russian Federation, TIN, an application in the finished form and a receipt for payment of the state duty should be submitted. The time for consideration of documents is up to a week.
2. LLC is a limited liability company. It will give much more advantages in terms of production capacity and finding customers. After all, a legal entity inspires confidence both among suppliers and owners of retail chains or stores. And getting a bank loan to organize a project is much easier. True, you will have to pay a large state duty, and the processing time can stretch up to a month. A package of statutory documentation and copies of the passports of all the founders of the company are submitted to the tax office.

The taxation system can be either simplified or unified. In each case, you should carefully consider which option will be more profitable for you. If your customers are VAT payers, then it makes sense to use the 3 personal income tax form.

But that is not all. Before starting milk processing production, you should obtain a number of additional, but no less important documents:

• Permission for the implementation (retail and wholesale) and transportation of manufactured goods.
• Veterinary certificate of safety of the raw materials used.
• Quality certificate for each type of product.
• Conclusions from the sanitary and epidemiological control and Rospotrebnadzor on the compliance of the premises, equipment, containers and other elements of the plant with existing standards in this field of activity.
• Permit from the fire department.
• Concluded contracts for the supply of raw materials, utilities, garbage disposal, etc.

It is important that each of the products meet the existing quality parameters. So, when processing milk, you need to focus on the following standards:

1. Pasteurized milk - GOST R 52090-2003.
2. Kefir - TU 9222-388-00419785-05.
3. Cottage cheese - GOST R 52096-2003.
4. Sour cream - GOST R 52092-2003.
5. Cream - GOST R 52091-2003.

For production, indicate OKVED codes from section 51, which involves the processing of milk and the production of cheese, sour cream, cream, cottage cheese and other similar products. For wholesale or retail trade, the relevant items should also be painted.

Raw material base

Obviously, the cost of the finished product is significantly affected by the price of the raw materials received. But here it is important to focus not only on cheap milk, but also on its quality. Therefore, when buying any product, carefully study the veterinary conclusion about the health of cows and the composition of the product. After all, the characteristics of the manufactured goods will entirely depend on this.

Raw materials can be obtained both from private sources (farmers and peasants) and from large dairy farms. Make sure you have enough deliveries in advance to keep your shop running smoothly. To do this, accurately calculate how much milk is needed to produce one or another amount of the finished product. According to statistics, from 500 liters of raw materials you can get:

• pasteurized milk - 265 liters;
• kefir - 100 kg;
• sour cream or cream - 35 kg;
• Adyghe cheese - 10 kg;
• whey - 90 kg.

Consider also the moment whether suppliers will bring raw materials to the factory or you will deal with the delivery yourself. Try not to focus on only one source, it is better to have several of them, so you will save yourself from the risks of forced production downtime.

To keep your purchase costs as low as possible fresh milk you can organize your own farm with cows. Then you do not have to worry about the quality of the supplied products, the required volumes and the cost of delivery. Although this will complicate the organizational process and increase initial costs, it will help reduce the cost of finished products, which will distinguish you from competitors.

Room selection

Finding a suitable building for a mini milk processing plant can be a daunting task. After all, there are many important factors to consider:

1. Its remoteness from suppliers of raw materials and potential customers.
2. The dimensions of the total area and the possibility of zoning the space as needed in accordance with the requirements of the SES.
3. Availability of communications at the proper level.
4. Availability of convenient transport interchange nearby, as well as access roads to storage facilities.

Sometimes it makes sense to build such a workshop from scratch so that all the parameters exactly meet the standards and requirements from the controlling services. It is necessary to ensure that all systems are installed: ventilation, electricity, water supply (hot and cold), heating, sewerage.

Do not forget to divide the zones into a production workshop, a warehouse, refrigeration units, a laboratory, a bathroom and rest rooms for staff, and administrative premises. Monitor fire alarms and automatic fire extinguishing systems.

Equipment

Today, for those who want to make money on milk processing, there are quite profitable and convenient offers. A modular workshop is an ideal solution for a novice entrepreneur, as it helps to quickly equip a room in accordance with SES standards and at the same time spend a minimum of time.

Of course, depending on which processed products you focus on in your production, you need to choose the right elements. But for a full-fledged complex, you can immediately purchase everything you need:

• sanitary storage module;
• ready-made production workshop with universal processing equipment different types fermented milk products (separators, pasteurizers, oil mills);
• household module (dressing room, bathroom, sanitary inspection room);
• a laboratory where the quality and composition of products are checked;
• refrigerating chambers for storage of perishable goods.

If you purchase all the components separately, then the total amount may be much higher than that of the finished complex. Also take care of a sufficient amount of furniture, reagents, containers and packaging, appliances, inventory, etc.

To ensure timely delivery of raw materials and goods, customers need their own transport. For this, a simple truck is enough. But since dairy products are characterized by the fact that they deteriorate very quickly, especially in the summer, it is better to purchase refrigerators.

Milk processing at home

Separately, it is worth mentioning the possibility of producing such a product without serious investment and with minimal organizational issues. For example, if you have your own farm and several cows, you can set up a simple processing of milk into sour cream, cheese, kefir or butter, even in your own kitchen.

To do this, it is enough to purchase one or two compact devices: a separator, a butter churn, a cream separator, a pasteurizer, a yogurt maker. Their number, power, model and cost depend only on your ambitions and preferences.

To establish such a small production, it is not even necessary to keep cattle. You can buy raw materials from neighbors. But in any case, be sure to ensure that all certificates and veterinary confirmations are available. Only in this way will your activity be legal.

Staff

Most often, milk processing requires round-the-clock operation of the workshop. For this, three shifts of 8 hours are organized. Each of them must contain the following staff units:

1. Two workers.
2. Appliance Master.

The usual 5-day schedule is suitable only for the manager, accountant, technologist and laboratory assistant. You can also hire a cleaning lady and a security guard. It is mandatory that each of the employees must have certain qualifications and education, with the exception of technical personnel.

With each of them, an employment contract is concluded with a fixed salary, social security. Follow the availability of health books, which indicate access to work with food products. Medical examinations are required every 6 months.

Dairy products are characterized by the fact that they spoil very quickly, they have an extremely short shelf life. It is desirable to sell them on the day of production, so stable and reliable distribution channels should be established. Depending on the volume of processed raw materials and the variety of products, the following links can be established:

• private grocery stores;
• large retail chains in the region;
• wholesale bases;
• catering establishments (restaurants, cafes, canteens);
• companies engaged in the preparation and sale of finished products, frozen semi-finished products, etc.

To increase the confidence of customers, as well as to spread information about the taste and quality of your own brand products as widely as possible, you need to do an advertising campaign:

1. Place advertisements on television, in newspapers and magazines.
2. Create a website on the Internet with the ability to make a wholesale order.
3. Use social networks, forums and other methods of active advertising.
4. Place information on the company's transport.
5. Print printed promotional products and paste them in stores where your product is presented.

To establish permanent distribution channels, it is best to get in personal contact with the owners of retail chains. Having drawn up a contract for long-term cooperation, you can not worry about finding customers, as you will be provided with stable orders for goods.

Here you can download for free as a sample.

Financial part

Depending on the selected production volumes, specific products on which your activities are focused, and other points, the amount of investment in organizing the business will also differ. This may turn out to be either an amount of 500 thousand rubles, 2 million, or 9 million. The payback of the project will also become different - from six months to 3-4 years.

Therefore, before writing a business plan, think through all the nuances - your financial capabilities, business experience, the need for the volume of certain supplies, the availability of raw materials, etc. In any case, the profitability of the idea is estimated quite high 20-30% depending on the funds spent.

Income is even more difficult to calculate, since many factors influence this moment. For example, if you buy milk from farmers, then the cost of a liter is estimated at about 12-16 rubles. At the same time, you are already selling the processed pasteurized product for 35 rubles. If you are engaged in the production of cheese, sour cream, butter and other products, then the margin will be even higher. That is, it is a profitable project in any case.

Video: milk processing.

In contact with

classmates

Residents of rural areas now very rarely keep dairy cattle, and there are often queues for an environmentally friendly product to the owners of cows or goats.

But if there is demand, why not offer more? Why not use milk processing at home as a business idea?

Advantages of the dairy business

It has become profitable to engage in milk processing, because dairy producers receive the following benefits:

• grants from the budget;
• exemption from district and regional tax payments;
• deferment of basic taxes.

These benefits allow many entrepreneurs to start their own small profitable business.

What do you need to open

Like any entrepreneurial business, the processing of dairy products requires the legal registration of the business and the investment of funds.

Legally, at the initial stage, you will need to draw up the following documents:

• Certificate of private enterprise.
• Permission for retail sale of products made from milk (at first, this may be a small kiosk in front of the house or selling from a car in an agricultural market).
• Veterinary certificate of the established form for dairy animals, if goat or cow's milk produce on your own.
• Certificate confirming the sanitary standards of the premises for breeding cows for the supply of raw materials for processing.

At first, especially if it is not possible to take care of a large herd, you can buy milk from other producers at wholesale prices.

The wholesale purchase price is approximately 24 rubles per liter, and the cost of obtaining is half as much. Seems like an unnecessary expense.

But, perhaps, it will be more profitable for someone to buy milk and produce more cream or cottage cheese than to spend time caring for the herd.

But is it profitable to buy milk from the population? For example, the production of 1 kg of sour cream takes about 3 liters of feedstock.

In this case, the profit will be greater if you keep your herd, but in the case of purchases, you can increase the volume of production at any time and not depend on the level of milk production.

You will also need to purchase a mini-shop for food processing.

Prices for mini-workshops differ in terms of the volume of processed products and the functions available to the equipment. At the initial stage, it is recommended to purchase a simple, inexpensive model.

Thus, the purchase of animals and the purchase of equipment will require an investment of an average of 70-150 thousand rubles, while the monthly profit will be 20-50.

How to get started

Before purchasing animals and equipment, it is worth making a plan according to which you will have to work.

It needs to take into account:

• The cost of buying animals.
• Labor costs to care for an increased herd (may have to hire permanent or seasonal workers).
• The method of delivering the product to the processing plant (the cost of gasoline, if the raw materials are delivered independently, or additional costs for paying for the driver's services).

It is undesirable to overestimate the profit figure, because there are different circumstances.

For example, during the dry season, milk yields drop sharply, and after that it will take some time to restore milk production, which means that during this period the productivity of the mini-workshop will also decrease significantly.

This trouble will affect not only those who maintain their own herds, but also those who work on the purchased raw materials - it will no longer be possible to purchase it in the required quantity.

A discrepancy between planned and actual results can lead to disappointment, although all troubles are temporary, even small losses (it is advisable to mention the most probable losses in the plan) at all stages of doing business.

But, having calculated the costs and profits, and even starting to put the points of the plan into action, you should not stop there.

Completely safe business

For someone, especially for people of retirement age, the amount of 70-150 thousand rubles. seems huge, and someone is simply not confident in their abilities and is afraid to start a new business for fear of burning out.

But there is also a safe way to start your own business. What is it?

Most people with dairy animals probably have a separator for personal needs, or you can purchase it (the cost will be from 5 thousand rubles - it depends on the manufacturer and on the volume of functions performed).

By producing sour cream, cream or cottage cheese using a separating device, you can start your own small business.

To open your mini-enterprise you will need:

• Prepare the legal documents listed above.
• Buy 1 cow or 2-3 goats (costs will be 15-30 thousand rubles, depending on the breed of animals and their milk production). At first, you can do without buying livestock, and find permanent suppliers of raw materials.

Convinced of the profitability of an open business, you can gradually buy the necessary equipment and increase production.

According to economic studies, milk processing at home as a state-supported business is a successful undertaking to open your own small business and to earn start-up capital for further expansion of production.

Perhaps someone's small farm with a home separator will eventually turn into a huge dairy.

In contact with

Milk production has changed a lot in recent years. Milkmaids no longer need to milk each cow separately - the whole process is automated. Upon receipt, the product is treated in a special way to get rid of possible infections. Quality inspectors check the products, then they package and deliver them to the consumer.

Most often, the processes of obtaining raw materials and the production of the final product take place at different plants. Milk is the main raw material that is obtained on farms from cows. It is normalized or passed through a separator and another product is obtained - cream. Milk and cream are delivered to production for the manufacture of dairy products. Raw materials are checked for quality. Particular attention is paid to the composition - quantity:

Technological process of milk production

• proteins;
• fats;
• carbohydrates;
• other substances.

They also evaluate the smell and taste - there should not be:

• chemical impurities;
• sharp flavors of onion, wormwood, garlic.

Next, the milk is cleaned and cooled. For this, separator and filter machines are used. As filters, gauze or polyethylene cloth is used, which is periodically changed. The product is cooled with ice or water. At the same time, cream is added to the milk to bring the percentage of fat to the desired value.

The pasteurization process is an important stage of production, as it allows you to protect consumers from infections and bacteria. To do this, the liquid is heated to a temperature of 65–90 degrees. The higher the temperature, the less time it takes to pasteurize. It is important that during the process the milk does not change color, taste, smell and texture. In Russia, raw materials are most often pasteurized for 30 minutes at 65 degrees in baths with a volume of 300–600 liters. Between the heated plates, milk is fed in a thin stream, so it heats up quickly. After that, it is immediately cooled between plates with cold water.

The last stage is packing in plastic bags, bottles or cardboard boxes. The machine puts down the production date and expiration date on the package. Dairy products are sent to stores.

Organic milk production

The production of pasteurized milk is not considered environmentally friendly. Against the backdrop of promoting a healthy lifestyle, farmers began to produce organic milk.

The first thing that is needed for this is ecological animal husbandry. There is a large pasture for cows. They are not kept locked up, but allocated by spacious camps. Farmers closely monitor the nutrition of animals. It is important that 70% of the feed is organic.

For the production of organic dairy products, it is impossible to stimulate the growth and productivity of cows with chemicals and hormones. To extend the shelf life of products, no chemical preservatives are used, only salt and lemon juice. Packaging for dairy products should also be made from environmentally friendly materials.

Production of fermented milk products

Dairy products include:

• yogurt;
• kefir;
• fermented baked milk;
• bifidoc;
• "Snowball".

All of them are made on the basis of a milk base and special fungi.

The production of fermented milk products begins with the heat treatment of milk. In special tanks, it is fermented and cooled. For some time, kefir matures, then it is bottled and sent to stores. In the process of maturation, kefir acquires a specific taste that distinguishes it from curdled milk.

Yoghurts today are made from milk powder to save on raw materials. Aromatic additives, thickeners and sweeteners are added to them. Production natural yogurt without additives is a costly process, only organic producers do this.

Dairy equipment

For the production of milk, machines, baths and large containers for storing dairy products are used. Products undergo cleaning, normalization, pasteurization, packaging. Each operation has its own complexes.

The pasteurization line includes equipment for:

Dairy plant equipment

• reception;
• cooling;
• processing;
• storage;
• transportation.

Storage is carried out in stainless steel containers for food production. The leading complex consists of separators, filters, coolers. Raw materials are pumped between technological operations using pumps.

The main hardware scheme includes:

• heaters;
• separators;
• pasteurizers;
• coolers;
• storage containers.

Milk is sold in plastic or cardboard containers. Packaging machines are responsible for packaging. Delivery to stores is carried out in trucks with isothermal bodies.

What is profitable to produce from dairy products

All dairies start with the production of milk and cream. These products do not require additional investments, large complexes, a minimum of equipment is enough. They supply milk with different fat content to stores.

To expand the range of dairy products, sour cream and cottage cheese are suitable. These products do not require additional costs, as they can be obtained from the separator. In order for milk to curdle into cottage cheese, it is fermented with acidic microorganisms, and then brought to the desired fat content with cream.

The production of concentrate - powdered milk or cream - is another direction that entrepreneurs choose for their plant. They can be sold at retail, but this is not very profitable. It is much more profitable to look for wholesale customers who produce other food products from them. Powdered milk obtained from a skimmed product, and dry cream from full-fat milk.

A popular way to expand production is to manufacture other dairy products:

• children's cheese;
• curds;
• yogurts;
• fermented baked milk;
• kefir;
• ice cream.

If equipment for the production of dry cream has already been purchased, more condensed milk can be produced. Before spraying to a dry product, the milk goes through a thickening stage, this can be used to produce another product.

The technological scheme for the production of dairy products allows you to expand the range, bring new products to the market. This will allow the company to constantly grow and enter new regions and countries.

Costs and revenues from dairy production

There are several all-Russian giants on the dairy products market that are difficult to compete with. But you can always occupy a regional niche, always supplying fresh products to your area.

The entry threshold for this market is quite high, as the cost of equipment is high. The quality standards are also high, you need to pass several checks before entering the market.

Approximate costs of starting a business:

• workshop rent 200 sq. m - 140,000 rubles;
• production line - 5.5 million rubles;
• warehouse - 1 million rubles;
• salary for employees - 360,000 rubles.

Costs are for production only, excluding farming with cows. The plant needs the following workers: director, accountant, technologist, craftsmen, workers. The plant will operate in 3 shifts.

The plant can produce 1500 liters of milk per day. Raw materials are purchased at 12 rubles / l., and finished products sold at 35 rubles / l. Under these conditions, you can earn 1 million rubles per month. After deducting expenses, the net profit will be 500,000 rubles. Business payback - 1 year. most profitable for dairy plant is access to international markets. Dry concentrates are especially valued abroad. 1 ton of raw materials costs 4,000–5,000 dollars there, and 4,000–5,000 rubles in Russia.

Separation of milk. Whole milk is separated to separate it into two fractions - cream and skimmed milk (skim milk), as well as to clean it from mechanical impurities. Separation of milk on separators is carried out. Separators consist of the following units: milk dishes, drum, drive mechanism and housing with a bed. The performance of the most common separators is from 50 to 3000 liters of milk per hour.

In the separation process, it is necessary to achieve the maximum possible separation of fat and reduce its waste in skimmed milk. The main factor influencing the degree of milk skimming is the size of the fat globule. The larger the fat globules, the better they separate and the higher the degree of milk skimming. The smallest of them (with a diameter of less than 0.1 microns) remain in the skim, as a result of which the fat content of the skim fluctuates between 0.03 - 0.05%.

Severe contamination of milk impairs its separation and lowers the degree of skimming. The increased acidity of milk leads to partial coagulation of proteins that fill the dirt space and the gaps between the plates, which also worsens the degreasing process and increases the waste of fat in reverse. The higher the milk temperature, the better the separation conditions. Most separators are designed to separate fresh milk.

The completeness of fat separation also depends on the correct assembly of the separator. With a high frequency of rotation of the drum, there is less waste of fat in reverse. With less milk entering the drum, it is under the action of centrifugal force for a longer time, therefore, there is a high probability of complete separation of fat.

Milk pasteurization. Milk that has entered the processing plant is subject to re-processing, regardless of whether it was subjected to primary processing on the farm or not.

Drinking milk is a product that is produced by dairies or workshops for direct consumption. There are many types of drinking milk. It differs in the method of processing, fat content, the introduction of fillers and packaging.

According to the method of processing, raw milk, pasteurized, sterilized, baked milk are distinguished.

We will consider the technology for obtaining drinking milk on the most common product - pasteurized milk.

Pasteurized milk is heated to 65 - 98 ° C, cooled and poured into containers.

Technological process of preparation of pasteurized milk includes the following operations: acceptance and evaluation of raw materials, cleaning, fat normalization, homogenization, pasteurization (74–76 °С – 20 sec.), cooling (4–6 °С). bottling, capping, storage (0 - 8 °С no more than 36 hours), transportation.

Milk is taken by weight, subjected to organoleptic evaluation and chemical analysis, purified from mechanical impurities. Normalization is carried out using a separator by selecting part of the cream from the original milk or by adding to raw milk back to pasteurization. The mixture is pasteurized.

In order to avoid cream sludge, in order to improve the taste of milk and the digestibility of its fat, milk is subjected to homogenization (crushing of fat globules).

Bottling of milk is carried out on filling and capping machines into various containers (bottles, bags, etc.).

On the capsule of the bottle or package, the name of the manufacturer, the name of the product, the volume, the date and day of the deadline for implementation, and the number of the standard are applied by embossing or indelible paint.

Store pasteurized milk at a temperature of 0 - 8 ° C for no more than 36 hours from the end of the technological process. Transportation is carried out by specialized vehicles.

Cream is the concentrated fat portion of milk obtained by separation. They are mainly used for the production of butter and sour cream, used to normalize milk for fat, in the production of ice cream, cheese and directly for consumption. Cream produce 8, 10, 20 and 35% fat.

Technological process of cream production includes the following main operations: receiving and analyzing milk, separation, normalization, homogenization, pasteurization (8 - 10% - 80 ° C, 20 and 35% - at 87 ° C with an exposure of 15 - 30 seconds, if the acidity of the cream plasma above 35 °T, they are not pasteurized, as they can curdle), cooling to 8 °C, packaging, storage at a temperature of up to 8 °C for no more than 36 hours (including at the manufacturer - no more than 18 hours ) and transportation.

Preparation of dairy products. Fermented milk products are obtained by fermenting milk and cream with pure cultures of lactic acid bacteria with or without the addition of yeast and acetic acid bacteria.

They play an important role in human nutrition, contain all the nutrients necessary for the body in an easily digestible form, are well digested, have dietary and medicinal properties. For example, in 3 hours milk is absorbed by the body by 44%, and yogurt - by 95%. Fermented milk products exhibit a bactericidal effect on pathogenic and non-pathogenic microorganisms.

Depending on the type of fermentation, fermented milk products are divided into 2 groups: products of only lactic acid fermentation (yogurt, acidophilus milk, yogurt, cottage cheese, sour cream); products of mixed fermentation (kefir, koumiss, etc.). In the process of production of products of mixed fermentation, in addition to lactic fermentation, alcoholic fermentation also occurs and, along with lactic acid, volatile acids, ethyl alcohol and carbon dioxide accumulate.

The essence of the process of production of fermented milk products is that when lactic acid bacteria are introduced into milk, they begin to develop and secrete enzymes that ferment milk sugar. It decomposes to lactic acid, which, acting on proteins, in particular casein, causes their coagulation (coagulation).

Fermented milk products can be prepared by thermostatic and reservoir methods.

With the thermostatic method, milk after fermentation is immediately bottled, canned or packaged and placed in thermostats for fermentation and maturation (kefir, koumiss from cow's milk). The finished product is sent to refrigerators, in this way it is possible to prepare all liquid fermented milk products.

With the tank method, after adding the starter to milk, the process of fermentation, maturation and cooling is carried out in the same large-capacity containers and only finished product bottled or packaged. This method can be used to prepare acidophilus, acidophilus-yeast milk, fermented baked milk, yogurt, kefir, koumiss.

The technological process includes the following operations: milk intake and sorting - normalization - pasteurization - homogenization - cooling - fermentation: more with the tank method– fermentation in the tank – cooling – ripening – bottling – storage, with a thermostatic method– bottling – fermentation in the thermostat chamber – cooling – maturation – storage.

The end of fermentation is determined by the acidity, density and consistency of the clot (kefir - 80 °T, yogurt - 110 °T).

Chilled fermented milk products are stored for no more than 3 days at a temperature of 4-8 °C.

Cottage cheese is a fermented milk product with a high protein content.

Fat cottage cheese (18%), bold (9%), low-fat (0.3%), dietary (11%) are produced.

Protein in any cottage cheese is at least 15%, the maximum acidity is 270 °T.

Depending on the method of coagulation of milk, cottage cheese is divided into acid and acid-rennet.

Acid cottage cheese is obtained by fermenting milk with lactic acid starter prepared on pure cultures of lactic streptococci, and acid rennet - lactic acid starter with the addition of rennet and calcium chloride.

Milk for making cottage cheese is normalized, pasteurized, cooled to 26 - 30 ° C, fermented with starter and fermented for 6 - 12 hours until a clot is formed. Then the clot is cut into cubes with an edge of up to 2 cm for faster whey separation and heated to 42 - 46 ° C. The heated clot is kept for 20-30 minutes and cooled by 10 °C. Serum is removed from the bath.

For a more complete removal of whey, self-pressing is used first, and then forced pressing. Cooled to 8 ° C, the curd is packaged on special machines or semi-automatic machines. Store cottage cheese in well-ventilated areas at a temperature of no more than 8 ° C for no more than 36 hours.

Cheese technology. Cheese - milk product, which includes a large amount of proteins (20 - 45%), fat - up to 50%, as well as salt (1 - 8%) and water (38 - 55%).

According to the method of coagulation of milk, cheeses are divided into rennet and sour-milk.

In the manufacture of rennet cheeses, rennet, pepsin, is used. Sour-milk cheeses are made by precipitating proteins with lactic acid.

Rennet cheeses are divided into the following groups: hard (Swiss, Dutch, Russian, Estonian, Chadder, etc.); soft (amateur, Smolensk, Roquefort, etc.); brine (brynza, chinakh, etc.).

Sour-milk cheeses are divided into aged (green) and fresh (wedge, diet, tea).

Processed cheeses (processed with various fillers) stand out in a separate group.

Cheese technology consists of a number of operations that can be performed differently, which determines the characteristics of a particular type of cheese or a group of cheeses.

General technological scheme for the production of hard rennet cheeses is reduced to the following operations: milk intake - quality determination - normalization for protein and fat - pasteurization - cooling to the clotting temperature - the introduction of bacterial starter - the introduction of calcium salts and rennet - milk coagulation - obtaining and processing a clot - setting the cheese grain - removing part of the whey - second heating - kneading - determining the readiness of the cheese mass - molding - pressing - salting - ripening - packaging - storage - sale.

You can get high quality cheese only from the highest grade milk. The yield of cheese depends on the amount of protein and fat in the milk. Milk with a high content of casein, Ca, R is considered especially valuable.

Cheeses are stored at a temperature of 8 - 12 ° C and an air humidity of 85 - 87%. The shelf life of cheese, depending on the type, is up to 8 months. - solid, up to 4 months. - soft, up to 1 year or more - Swiss, Soviet.

Soft cheeses are produced from milk of increased maturity without a second heating, to increase the acidity, an increased amount of sourdough (up to 5%) is added to the milk and slow clotting is carried out (60 - 90 min.), Larger grains are added and a more moist mass is obtained (55 - 60%). The lactic acid microflora plays a major role in cheese maturation. There is a splitting of fat by mold fungi, which gives the product a sharp, specific taste.

Sour milk cheese type "blade" is prepared from high-quality cottage cheese by pressing raw materials with the addition of various fillers, salt, cream, cumin, allspice, etc. The taste of cheese is pleasant, sour-milk. It goes on sale fresh. The implementation period is no more than 24 hours.

Fused Cheeses are made in a wide range of natural cheeses with the addition of dairy products, flavorings, spicy seasonings and spices. The raw materials are cheeses of different degrees of maturity and varieties and non-standard cheeses. The optimum melting point for cheese is 80-90°C. Shelf life - 3 - 6 months. at a temperature of 5 - 8 °C.

Production of canned milk products. The composition of canned milk products is regulated by the NTD, which determine the content of fat, dry matter, moisture and other components in them.

Milk is standardized before canning. To destroy the vegetative forms of microorganisms, normalized milk is pasteurized at a temperature of 85 - 87 0 C.

In the production of condensed milk with sugar, sugar syrup is used in the amount of 16 - 18% of the normalized mixture of milk that is used for cooking. Sugar syrup 70 - 75% concentration is brought to a boil and pumped through a filter into mixing baths.

The process of thickening milk with sugar is carried out under vacuum in vacuum machines. The essence of the process is the partial removal of free water from the product.

Methods for removing water can be different: freezing, molecular filtration, evaporation.

When a part of free water is frozen, the mass fraction of dry substances increases to 30–40%. Molecular filtration can thicken whole milk up to 18%, fat-free and whey up to 30 - 35% solids.

In vacuum machines, as a result of air rarefaction, milk boils at a temperature of 50 - 60 0 C.

As soon as the milk thickens to the desired concentration, the product is immediately cooled.

When condensed milk is cooled, part of the milk sugar passes into a fully crystalline state. Its content rises to 12%.

The cooled condensed milk after repeated checking for moisture content is packaged on a dosing machine.

Whole milk condensed with sugar, which contains no more than 26.5% moisture, no less than 28.5% dry milk residue, incl. fat not less than 8.5 and sucrose not less than 43.5% is the main product in the group of canned milk products.