Project of the production workshop of the city dairy plant with a capacity of 10 tons of drinking milk

Contents

Introduction

1. Process Part

2 Organization of production control

3 Organization of sanitary treatment of equipment and containers

4 Calculation of production areas and selection of process equipment

Conclusion

List of used literature

Introduction

The whole-dairy industry is designed to produce and provide the urban population with everyday dairy food. The range includes a large number of different types of drinking milk, diet sour cream drinks, sour cream, cottage cheese and curd products, ice cream. Products are produced by dairy plants, city dairy plants or workshops at butter, cheese, dairy and canning plants. The production capacity of the dairy plant is determined by the need of the population for whole dairy products. It depends on the population and consumption standards recommended by the Academy of Medical Sciences of the Russian Federation.

Currently, there are about 1,150 enterprises of the whole dairy industry in the country, with a total capacity of 250 thousand tons of milk processing per shift. The average capacity of an all-milk enterprise in Russia is 34t of milk per shift. These are mainly medium-capacity plants. About 14% of all-milk products are produced at agricultural enterprises and about 6% of the total output - at small enterprises. One of the major enterprises of the dairy industry of Russia is: Lianozovsky Dairy Plant OJSC, Tsaritsynsky Dairy Plant OJSC, OJSC Ostankino Dairy Plant, St. Petersburg Dairy Plant No. 1 Petmoloko, etc .

Over the past decade, industry has gained experience in a market economy, with positive developments towards product growth.

In addition to traditional dairy products, dairy products will be created in the 21st century in accordance with new directions in nutrition science, in particular on functional (healthy) nutrition. Currently, functional components such as dietary fibers, vitamins, minerals, polyunsaturated fats, antioxidants, trace elements, bifidobacteria are most widely used in food production in the market.

In accordance with this concept, the range of new products will include:

• products from defatted milk, buttermilk, whey, fortified with food food additives;

• modified products with the replacement of individual milk components with vegetable (sour milk products, processed cheeses, cheese and cream pastes;

• products with protective factors (vitamins, multivitamin premixes, bifidobacteria);

• products for vegetarians (soy milk, squash drinks, cottage cheese, low fat products, pastes);

• products with new consumer properties (cheese pastes, desserts, whipped cream, sauces, etc.).

This course project proposes the construction of a production workshop of a city dairy plant with a capacity of 10 tons of drinking milk per shift, the following assortment:

pasteurized milk

- protein milk

- melted milk

- milk drink with carrot juice "School"

- milk drink with cocoa

Features of the technology of certain types of drinking milk and

Milk drinks

Currently, in accordance with the main concepts in the field of healthy nutrition, the directions for the creation of new types of dairy products, expanding, in particular, the range of drinking milk, remain relevant. According to which, new types of milk drinks of low calorie content and increased nutritional value are produced, as well as enriched with vitamins, macros and trace elements, proteins of plant origin.

Melted milk. Produced from normalized milk subjected to prolonged maintenance at high temperatures close to 100 0C. Such a high temperature treatment gives a specific boiling taste to milk and a cream color. For the production of melted milk with a weight fraction of fat of 4 and 6%, only whole milk of at least I grade and cream are used. Melted low-fat milk is produced from defatted milk with acidity not exceeding 19 0T. Mixture obtained at normalisation is pasteurised at temperature 7085 0C in plate pasteurizer and directed for homogenisation. Then milk is heated to 9599 0C in a tubular pasteurizer or in a long pasteurization bath and kept for 3-4 hours in universal tanks. After each hour, the milk is mixed 2-3 minutes. From the effect of high temperatures, the components of the milk change significantly. Milk sugar interacts with amino acids of proteins. As a result, melanoidins are formed, giving the milk a brown tint. There is also a change in amino acids to form sulfhydryl groups of protein substances that give the product a specific taste and smell of melted milk.

After holding, the milk is cooled to a temperature of 40 0C in the same container, and then to 4-6 0C on a cooler. Melted milk is supplied from intermediate tank for packing into small containers.

Protein milk. This milk is produced with an increased content of dry defatted substances, increasing its nutritional value. To increase the content of dry substances, and in particular protein, dry whole or defatted milk is added to whole or defatted milk, and condensed defatted milk can be used. The mixture is normalized by two indicators: for fat and for dry substances. The number of components of the normalized mixture is calculated according to recipes. Dry milk raw materials are pre-dissolved in heated (3845 0C) small amount of milk. The mixture is then filtered and added with stirring to the bulk of the normalized milk before pasteurization. Further technological operations of protein milk production are similar to pasteurized milk. Organoleptic properties are the same as pasteurized milk. The weight fraction of protein in the product is 4.3%.

Milk drink with carrot juice "School." It is produced from normalized milk with the addition of a concentrate of carrot juice or microbiological carotene and ascorbic acid. Calculated mass of components is introduced into milk in flow through injector on milk wire, before homogenisation. In the absence of an injector, biologically active additives are introduced into the total volume of normalized milk with continuous stirring and sent for homogenization. Homogenization is carried out at pressure of 15 ± 3 MPa and temperature of 4555 0С. The aqueous ascorbic acid solution is introduced into the cooled pasteurized mixture with continuous stirring for 515 minutes, then the mixture is left alone for 515 minutes. The mixture is then sent to bottling. Calculation of raw components is carried out according to the recipe.

Milk drink with coffee. The process of producing milk with cocoa and coffee is similar to the process of producing pasteurized milk, but includes an additional process of

preparation and introduction of additives. Required amount of raw material for production of each beverage is determined by formula. Fillers are added to fat-normalized mixture.

Production technology. Sugar is preliminary dissolved in normalized mixture heated to 6065 0C by adding one or two parts of normalized milk to one part of sugar. Filtered sugar solution is added to normalized mixture.

Cocoa powder is added as syrup. For its preparation to sifted cocoa powder one adds equal part of sugar sand, thoroughly mixes the mass till uniform distribution of components and introduces three parts of milk heated to 6065 0C into it. After thorough stirring, the mixture is pasteurized at 8590 0C with maintenance for 30 minutes. Then it is filtered and combined with sweet normalized mixture.

The cocoa powder in the beverage may form a layer of sediment at the bottom of the container. To eliminate this drawback, agar is added to milk in the form of 5% or 10% solution at the rate of 1 kg of stabilizer per 1 t of product. Agar increases the viscosity of the product, which makes it difficult to precipitate cocoa particles. Hot agar is introduced into milk at a temperature of 6065 0C, everything is thoroughly mixed.

When producing milk with coffee, from the entire amount of filler, an aqueous extract is prepared - a coffee extract. One part of coffee powder is mixed with three parts of hot water and the mixture is boiled for 5 minutes. Then it is kept for 30 minutes, filtered and added to sweet normalized mixture. Sugar is introduced into milk, the temperature of which is 4045 0С.

The mixture of milk, sugar, cocoa or coffee, after thorough kneading, is sent for pasteurization. Since the mixture contains an increased amount of dry substances due to the added fillers, the pasteurization temperature is increased to 85 0C, without holding. The product is packed into small containers for 0.25 and 0.5 liters.

3 Organization of sanitary treatment of equipment and containers

Sanitary treatment of equipment, equipment and containers at dairy enterprises should be carried out in accordance with the Instruction developed by the All-Russian Research Institute of the Dairy Industry, approved and put into effect by the head of the Department of State Insurance of the Ministry of Health of the Russian Federation by letter No. 1100/10098115 dated February 09, 1998

The first stage of sanitary treatment of equipment is washing. There are four stages of washing and disinfection of equipment and equipment, dairy farms and milk processing workshops

1. Rinse with cold or warm (not higher than 35 ° C) water to remove wet and uncured milk residues and external contaminants .

2. Washing with a solution of detergents at a temperature of 5070 ° C using brushes and horns to completely remove contaminants .

3. Rinse with 6070 ° C hot water until complete removal of detergent solution.

4. Disinfection is one of the established methods (depending on the type of equipment and the nature of the contamination): hot steam, hot water, a solution of chemicals (chlorine lime, calcium hypochlorite, sodium hypochlorite, chloramine) at temperatures suitable for each reagent.

After disinfection with solutions of chloride preparations, the equipment is rinsed with cold water until the smell of chlorine disappears .

Disinfection is necessary to destroy the bacteria left after washing, and thereby eliminates the danger of microbial contamination of milk or dairy products when the equipment is reused. Despite the advantage of non-disassembly washing, which is carried out using the circulation of detergent solutions, it is necessary to periodically wash and clean the equipment manually (pumps, valves, plate heat exchangers, pipelines, etc.). To wash equipment and prepare detergent and disinfectant solutions, it is necessary to use tap water that meets the requirements of GOST for drinking water.

It is recommended to use the following alkaline detergents and their concentrations in manual and mechanized washing methods as detergents at dairy enterprises in accordance with the Manual on sanitary treatment of equipment, equipment and containers:

TMS MD1 by weight - 0.7-0.8%

TMS "RomAts1" by weight - 0.6-0.8%

TMS "MSTA" by weight - 2.0-3.0%

TMS "MS37" by weight - 0.7-0.9%

TMS "Vityaz ALM" by weight - 0.9-1.0%

TMS "Katryl 4" by volume - 0.9-1.0%

TMS "DP4" by weight - 0.5-0.7%

Soda ash by weight - 2.0-4.0%

Alkaline agents and their concentrations are recommended only with a mechanized washing method:

Caustic soda (based on 100% of substance) - 0.8-1.0%

TMS "Glass" by weight - 0.5-0.6%

TMS "Katril - D" by volume - 0.7-0.9%

TMS "Nika 2" by volume - 1.0-1.2%

TMS "EU Promol Super" in volume - 0.8-1.2%

TMS "FP MIP PIS" by volume - 0.5-0.6%

TMS "PZ MIP CENTER" by volume - 0.5-0.6%

Disinfectants are recommended:

- sodium hypochlorite grade A, B - 150-200 mg act. Cl/1L (concentrated liquid (0.10.11%) 150170 g in L);

- neutral anolyte "ANK," obtained - 130-160 mg act. C1/l on the STEL6003 installation;

- chloramine B (powder), (0.10.11%), by weight - 15Q-200 mg act. C1/1l;

- "SeptAbik" (powder), by weight - 0.0250.05%;

- "Septophor," by volume - 0.0150.02%;

- "Sanefect128," by volume 0.10.2%;

- "PZoksania Asset," by volume - 1.02.0%.

Detergent solutions are subject to certain requirements: they must remove milk protein and insoluble calcium salts, emulsify fat residues, and at the same time not have a toxic effect and not cause corrosion of equipment.

Quality control of sanitary treatment of equipment, pipelines, equipment is carried out by microbiological laboratories of the plant or sanitary care plant after washing and disinfection by studying flushes for the presence of bacteria of the E. coli group at least 3 times a month (without warning). E. coli in flushes should be absent. Equipment, which is subject to special requirements (baths and pipelines for starters, dietary products, reservoirs and milk wires for pasteurized milk and cream, etc.), is checked for general bacterial insemination. With unsatisfactory sanitary indicators of products, the microbiological laboratory independently or at the request of the sanitary doctor more often monitors washing and disinfection. Of particular anti-epidemic importance is the control of equipment and containers with which the finished product is in contact.