Dairy products

Dairy products is the general name for a large number of different products that are made from milk. Production technologies vary, each of the final products requires different technological solutions for production, but the main process is the primary processing of milk.

Milk processing requires equipment for milk skimming, pasteurization, homogenization and fermentation. Depending on the product, special equipment may be required to prepare additives such as fruit or chocolate fillings. In addition, packaging of dairy products may require packaging machines, labeling machines and vacuum packaging machines.

For the production of dairy products, the following equipment can be used:

• Thermometers
• Heating and cooling systems
• Milk tanks
• Agitators for mixing milk and additives
• Fermenters
• Separators for separating cream and whey
• Machines for molding hard cheeses
• Cheese cutting and packaging machines
• Yogurt making machines
• Dairy filtering and packaging machines

Primary milk processing

Primary milk processing is the process that takes place after the animals are milked and before the milk enters the food chain. Its purpose is to remove contaminants and micro-organisms that can lead to spoilage or deterioration in the quality of milk.

The main steps in the primary processing of milk include filtration, cooling and storage.

Filtration is the process of removing dirt, hair, straws and other materials that may enter the milk during milking.

Refrigeration is the process of lowering the temperature of milk to 4 degrees Celsius or lower. This is necessary in order to stop the growth of bacteria and prevent spoilage of milk.

Storage is the process of keeping milk at a low temperature until it is used. Milk should be stored in clean and airtight containers to avoid contamination and keep it fresh.

In general, the correct primary processing of milk is an important step in the production of quality dairy products.

Further, the milk is sterilized, pasteurized or ultra-pasteurized, packaged and delivered to retail outlets.

Curd production

Curd production will require special equipment, which may include a heating chamber, a drainage system, and curd shaping. Milk is heated to a certain temperature, acid is added and mixed to obtain a curd mass. The curd is then aged in molds to drain any remaining liquids and form a curd block.

Cream production

Cream processing may require specialized equipment such as separators that separate cream from milk. The cream can then be used to make butter, cream cheese, or other dairy products. To make butter, for example, cream is heated and stirred to separate the liquid from the solid, and then the solid is used to make butter.

Yogurt production

The production of yogurt requires special equipment, which may include heating and cooling systems, thermometers, agitators for mixing milk and starter, and machines for incubation and cooling. The milk is heated to a certain temperature, the starter is added and stirred to ensure even distribution of the starter. The milk is then incubated for several hours so that the starter culture can turn the milk into yogurt. Ready yogurt can be flavored and packaged for sale.

Ice cream production

Ice cream production requires special equipment, which includes ingredients mixing machines, heating and cooling systems, thermometers and freezing machines. Ingredients such as milk, sugar and eggs are mixed in certain proportions and then heated to ensure the safety of the product. The mixture is then cooled and frozen, while controlling the temperature and freezing speed to obtain a smooth and uniform ice cream texture.