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Machine and hardware diagram of curd production line by separate method

  • Added: 27.11.2016
  • Size: 103 KB
  • Downloads: 1
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Description

The structure and operation of the line. At this production method, milk intended for cottage cheese production is supplied from tank 1 by pump 2 to equalizing tank 3, and from it - by pump 2 to recovery section of plate pasteurization-cooling plant 4 for heating up to 40-45 ° C. The heated milk is supplied to the separator-cream separator 5, in which it is divided into defatted milk and cream with a weight fraction of fat of at least 50-55%. The obtained cream is first supplied to an intermediate container 6, and then by a pump 7 to a plate pasteurization-cooling unit 8, where they are pasteurized at a temperature of 85-90 ° C with an exposure of 15-20 s, cooled to 2-4 ° C and sent to a double-walled container 9 for temporary storage until mixed with curd. Defatted milk from the separator enters the plate pasteurization-cooling unit 4, where it is first pasteurized at a temperature of 78 ° C with an exposure of 15-20 s, and then cooled to 30-34 ° C and sent to a fermentation tank 11 equipped with a special stirrer. The starter prepared in the starter 10 is pumped by the pump 7 into the ferment tank 11. Calcium chloride and enzyme are also fed here, the mixture is thoroughly mixed and left for digestion to the acidity of the clot 90-116 ° T, and if an accelerated method of digestion of milk is used, then 85-90 ° T. During separation, clots with lower acidity of the separator nozzles may become clogged. The resulting clot is thoroughly mixed and pumped by pump 12 to plate heat exchanger 13, where it is first heated to 60-62 ° C for better separation of serum, and then cooled to 25-32 ° C, so that it is better divided into protein part and serum. From the heat exchanger 13, the clot is supplied under pressure through a strainer 14 to a curd separator 15, where it is divided into whey and cottage cheese. When producing fat curd, dehydration by separation is carried out up to mass fraction of moisture in clot 75-76%, and when producing bold curd - up to mass fraction of moisture 78-79%. The obtained defatted curd is fed by a special pump 16 first to a cooler 17 for cooling to 8 ° C, triturated on a roll until a homogeneous consistency is obtained. The cooled curd is sent to a kneading machine 19 where pasteurized chilled cream from the container 18 is fed by a metering pump 7 and the whole is thoroughly mixed. The finished cottage cheese is packaged on machines 20 and directed to a storage chamber.

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