Process line for cream production

1 Description of process flow of drinking milk and cream production

Whole milk is delivered to the dairy production of a tanker machine. Milk is pumped by an electric pump (item No. 1) to a filter (item No. 3) for cleaning milk from mechanical impurities. Purified milk is sent to the meter (item No. 2) to determine the amount of raw materials received. The milk is then cooled to (4-6) ° C in a plate cooler (item 4) to prolong the bactericidal phase. Chilled milk enters the tank for temporary storage in the tank (item No. 5). The milk is then supplied to the equalization tank (item 9) for uniform milk supply to the APPOU (item 10) to the recovery section, where it is heated to (3540) ° C in order to reduce viscosity. The preheated milk is supplied to a separator with a normalization attachment (item No. 12) in order to separate the cream and normalized milk. Normalized milk is returned to APPOU (item No. 10) in the pasteurization section, where it is heated to (7276) ° C in order to kill pathogens. Then milk passes through the internal channel to the pre-cooling section. Chilled milk is sent for homogenization (position No. 13) to crush fat balls in order to reduce fat settling during storage. Then milk returns to APPOU (position No. 10) in section of final cooling where about (4-6) wasps are cooled

The resulting cream, after separation, is sent to the EPPU (item 14) in the recovery section where it is heated to (3540) ° C in order to reduce viscosity. Heated cream is sent to a homogenizer (item No. 13) in order to crush fat balls for better consistency. The cream is then cooled to 8 ° C in the APPOU (item 14) in the final cooling section and sent to the tank (item 15) for temporary storage .

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Технологическая схема призводства слив..cdw