Curd Production Line

those. scheme of curd production with automation of pasteurization plant description of scheme Accepted milk by pump (H1) is sent through acceptance bath for filtration (F), where it is cleaned from mechanical impurities. Purified milk in a plate cooler is cooled to a temperature of (4 ± 2) ° C and sent to a storage tank (TX1). Milk is stored at a temperature of not more than 8 ° C, not more than 10-12 hours. By centrifugal pumps (H3) and (H4) milk is fed through equalizing tank (UB) from storage tank to regeneration section of pasteurization-cooling plant for preheating to temperature of 37 ± 2 0С. The heated milk is separated in a separator with cream separation (20%) and defatted milk. Defatted milk is sent by pump (H5) for pasteurization to pasteurization section of POS (78 ± 2 0С, holding time 10-20s). Pasteurized milk is cooled in the PAP regeneration section until the fermentation temperature (in summer season up to 28 ± 2 0С, in cold time 30 ± 2 0С) and sent to curd bath (TV) for fermentation. A direct addition starter is added to the milk, mixed and maintained for 8-10 hours at the fermentation temperature until clot formation. Clot cutting is performed at acidity of 75-85 ° T by lirae at lirae rotation in one direction and kneading at rotation in opposite direction. Heating of the curd clot is slow, sch-dipping for about 60 minutes to a clot temperature of 42-46 ° C. The pro-duration of processing the clot is from 1 to 1.5 hours. The end of processing is determined by the density of curd grain. 3 after compression shall retain the shape. After achieving a certain strength of the curd grain, part of the whey is merged (approximately 40%), for this purpose the stirrer is stopped for several minutes and the grain is allowed to rise to the top "After the whey is drained, the surface of the curd should be covered with the remaining whey. Curd grain, together with serum, is fed by a membrane pump to a drum-type serum separator for serum removal, then sent to a dehydrator equipped with a flexible perforated-bath tape, where additional serum separation takes place. From the dehydrator, cottage cheese is supplied to curd coolers "where the cottage cheese is waited to a temperature of 6 ° C. The obtained cottage cheese is collected in a trolley and sent for packing.