The share of dairy production accounts for 1/3 of the total food volume of the country's agro-industrial complex. Milk and its processed products are an integral part of the diet of children and adults. Therefore, it is very important to provide them with a population in accordance with consumption standards. The dairy shop, factory can cope with the task. How do dairy enterprises work, what do they produce and on what equipment, read the article.
Design of the dairy industry
To start the enterprise, it is necessary to have competently designed dairy workshops available, which will serve as a guarantee that the future plant will comply with all standards. With it, permits can be obtained quickly and without problems.
The objects of the industrial sector of the dairy direction is a whole complex or a dairy workshop that produces the corresponding products, which include butter, whole and dried milk, cheeses, ice cream, canned milk and much more. For the production of products, the enterprise is equipped with equipment, the selection of which is carried out during the development of the project.
Design Challenges
Central to design is the maximum use of resources in order to obtain high profits. To do this, you need:
- Determine the range of products and production capacity of the enterprise.
- To develop a milk processing scheme and select technological processes for its processing for all types of products.
- Choose the necessary engineering and technological equipment to equip the enterprise.
Phase Design
To carry out this process, the following work:
- The design capacity of the enterprise is calculated. The assortment and volume of products are determined.
- A grocery calculation is done. Those. determined by the flow of milk and cream needed to develop the planned range.
- A technology is being developed to develop each type of product.
- For each type of product, the necessary equipment for its production is selected.
- A schedule of machines and apparatuses is being drawn up. It is necessary for calculating resources (water, steam, electricity, cold, compressed air) and designing engineering networks.
- Engineering, auxiliary, washing and transport equipment is selected taking into account all the requirements for it.
- A plan for the placement of selected equipment is being developed, the main dimensions of production, storage and auxiliary premises are determined, in other words, the layout of the dairy shop.
- Requirements are being developed for decoration, power supply, heating and ventilation, cold and heat supply, lighting, fire safety, water supply and sewage.
- Perform the project of building a new or reconstruction of an existing building
When all the design steps are completed, they proceed to the construction of the building or re-equip the old one. While construction is underway, equipment is being ordered for the dairy workshop. It will remain to mount it, train staff and start work.
Equipment
To begin production, you must first equip the dairy shop. The equipment in the complex has several types of various machines and units that perform a specific function. Such a chain of sequentially installed equipment is called a milk processing line. It includes the equipment below.
Capacitive equipment
This type of equipment is divided into tanks for receiving and storing milk, capacitive equipment for carrying out thermal and technological processes, and auxiliary equipment that ensures the normal operability of technological lines.
Separators
Designed for the separation of milk into cream and skim milk, centrifugal purification of milk, as well as for other special operations. For example, separating cottage cheese from whey, obtaining high-fat cream, bacterial purification of milk, etc.
Homogenizers
Homogenizers are used to crush the fat globules of milk, which allows the finished product to exfoliate during storage and provides the best assimilation of dairy products by the body. Homogenization is mandatory in the production of baby dairy products, dairy products, ice cream and some other types of products.
Heat exchangers
These are coolers, heaters, pasteurizers of various kinds. They are continuous and periodic. Milk or dairy products are cooled in coolers to increase shelf life. Heaters are used to increase the temperature of the milk mixture to the temperature of the process, for example fermentation.
Pasteurizers
The dairy workshop is necessarily equipped with pasteurizers. They are part of the milk processing line. Serve for the destruction of pathogenic microorganisms in raw materials.
This is achieved by heat treatment of milk to temperatures of 75-85 ° C and a certain exposure at this temperature. During pasteurization, products almost completely retain their valuable properties.
Emulsifiers (dispersants)
This type of equipment, which is part of the milk processing line, is designed to mix various liquid and powder components and give them a uniform consistency.
Other production plants
The development of the dairy industry does not stop. Old equipment is being improved and new is invented. Especially in demand are the installations with the help of which cottage cheese, cheese, butter, ice cream, and condensed milk are produced. The dairy industry has milk powder production lines.
Any dairy workshop is equipped with installations, the use of which helps to comply with sanitary and hygienic requirements. These include installations for automatic centralized washing.
Milk production pattern
The process diagram for milk production includes the following operations:
- Acceptance of raw materials. The quality of milk received at the dairy enterprise is evaluated, its quantity and volume are determined. Then the raw materials are pumped from tanks installed on vehicles in tanks for primary storage of milk.
- Milk purification.
- Normalization i.e. standardization of milk by mass fraction of fat.
- Preparation of mixtures for milk containing various fillers.
- Pasteurization.
- Cooling.
- Adding vitamins to milk, if any.
- Filling in bags and bottles.
- Marking.
- Storage of finished products in stock.
- Transportation to destinations.
Modular Dairy
Milk processing is the most important sector of the economy. Products made in private firms with small capacities are in great demand. Mini-dairy shops produce pasteurized milk, kefir, sour cream, fermented baked milk, cottage cheese, cheese, butter and much more. Typically, the range of dairy products of such enterprises is small.
For a person who decides to engage in the production of dairy products, it is important that his company is compact and profitable. For this, the modular workshop is ideally suited, which is a building in the form of a container with a heating system, ventilation, water and electricity. A technological line is installed inside, equipped with equipment that allows you to receive, process and produce finished products, packed in individual containers.
The advantage of modular enterprises: factories or workshops is their compactness. Although they are small, they are able to accept raw materials, pasteurize and ferment them. Here you can produce pasteurized milk, yogurt, kefir, cheese, cottage cheese. Process control is carried out by the remote control. For a shift, a modular enterprise can process 500-1000 liters of milk.