To make cottage cheese at home, no specialized equipment is required, respectively, the cost of the production process will be minimal. As a rule, to make cottage cheese, it is enough to have:

• two pots of different sizes;
• slotted spoon;
• sieve.

At the same time, the simplest recipe allows you to do with one pan and gauze. It is advisable to use aluminum pots, not enameled ones, because in enamelled pots the milk may burn slightly when heated, which will negatively affect the taste of the final product.

Raw materials

The main raw material for making cottage cheese is milk, but kefir can also be used. Some recipes will require additional ingredients such as sour cream. Moreover, all products used must be natural. - pasteurized milk that can be purchased at the store cannot be used.

Premises

Of course, there are no special requirements for the premises for organizing home production - an ordinary kitchen is quite suitable, the main thing is that it is clean there and that there is enough space for work.

Expanding production

If you want to make not only regular, but also skimmed cottage cheese, you will need a milk separator - a special apparatus that separates milk into skim milk and cream. There are also separators for working with curd. They separate the fermented milk into curd and whey. But such equipment, as a rule, is used only in industrial production.

Technology and recipes

As we wrote above, there are many recipes for making cottage cheese, and each of them involves its own technology. Let's describe a couple of the simplest of them - they allow you to make a product as quickly as possible.

Recipe number 1

Fresh milk should be poured into a small saucepan and placed in a warm place - you can just leave it on the table. Keep the pan warm for at least 30 hours without touching the milk during this entire period - this will deteriorate the quality of the curd curd.

After the specified time, the milk will turn into sour milk and whey liquid. Now the pan needs to be put on the stove over very low heat. Sour milk must be heated, but it should not be brought to a boil. To better control the temperature, you can use a water bath - put a saucepan with fermented milk in another larger saucepan with water, and the water should reach no more than the middle of the saucepan with curdled milk.

If the fermented milk is overheated, the curd may become too hard., because of which it will crumble, and if you do not heat the yogurt enough, the cottage cheese will probably turn out sour, since the whey will not separate well enough.

During heating, the milk mass should not be stirred with a spoon - this will disrupt the process of separating the whey. During heating, the temperature should be checked periodically by simply touching the pan to prevent overheating. It is necessary to heat until characteristic curd curds and transparent whey appear, that is, about half an hour. After that, the pan must be removed from the heat and left to cool - it will take about six to eight hours until it cools completely.

Then you need to put the cottage cheese with a slotted spoon on a sieve, or pour the contents of the pan into a jar through cheesecloth, after which you should leave the cottage cheese for a while so that it stacks. If the cottage cheese was transferred to cheesecloth, it must be hung over the sink or bathtub, if in a sieve, it must be installed over any container so that the liquid has a place to drain. Until fully cooked, the cottage cheese should drain for about an hour and a half: if you leave it for a longer period, the product may become excessively dry.

Recipe number 2

This technology allows you to get ready-made curd even faster.

Pour milk into a jar, put a few tablespoons of sour cream or kefir there (about 50 grams per liter of milk), and leave in a warm place for fermentation. The addition of fermented milk products will give the cottage cheese a special taste, and in addition, it will significantly speed up this process - depending on the temperature, fermentation can take from 12 hours to a day. Do not stir the milk during fermentation.

When the milk mixture turns into curdled milk, you will need to take a clean saucepan, put a jar in it and pour in such an amount of water that it is approximately on the same level as the curdled milk. After that, the jar must be removed, and the pan must be put on fire. After bringing the water to a boil, turn off the heat and put a jar of fermented milk in a saucepan of hot water. The jar should be covered with a lid and left for about half an hour.

After the specified time has elapsed, the jar must be removed from the water and allowed to stand for another 40-45 minutes. After that, the contents of the can must be poured onto cheesecloth and the resulting curd curd hang over the bathtub or sink for two hours.

Profitability

Based on the fact that making one kilogram of cottage cheese requires about three liters of milk, a small subsidiary farm with two cows producing up to ten liters of milk a day can produce an average of six kilograms of cottage cheese daily. The average cost of one kilogram of medium-fat homemade cottage cheese on the market is 250 rubles. Low-fat cottage cheese costs about 300 rubles per kilogram. The net profit per month, therefore, will be about 45-50 thousand rubles. Additional profit can be obtained by selling by-products of production - whey and, if a separator was used in milk processing, cream.

There are no special difficulties in the production of cottage cheese at home, and it can bring significant profits, while taking away very little time. This is an ideal option for earning additional income from your personal subsidiary plots.

Curd technology

Traditional method of cottage cheese production technology

The technological process of producing cottage cheese in the traditional way includes the following sequentially carried out technological operations: milk preparation, obtaining raw materials of the required composition, pasteurization, cooling to the fermentation temperature, fermentation, fermentation, crushing the curd, separating the whey, cooling the curd, packing.

The scheme of the technological line for the production of curd in the traditional way is shown in Figure 12.

Figure: 12. Scheme of the technological line for the production of curd in the traditional way:
1 - milk container; 2-balancing tank; 3- pump; separator-cleaner;
5 - plate pasteurization and cooling unit; 6-curd bath; 7- press cart; 8 - cooler for cottage cheese; 9 - automatic cheese filling machine; 10 - fermentor

When producing cottage cheese with different mass fraction of fat, milk is normalized for fat, taking into account the mass fraction of protein in whole milk, and skim milk is used to produce low-fat cottage cheese.

Raw materials intended for the production of cottage cheese are pre-purified.

Pasteurization of the prepared raw material is carried out at a temperature of 78 ... 80 ° C with an exposure time of 20 ... 30 s. Pasteurized milk is cooled to the fermentation temperature, which in the warm season reaches 28 ... 30 ° C, and in the cold - 30 ... 32 ° C, and sent for fermentation.

If acid-rennet coagulation of milk proteins is used, then during fermentation, ferment ?, calcium chloride and rennet are added to milk, if acid coagulation, then only ferment.

For fermentation, a starter culture is used on pure cultures of mesophilic lactococci. Duration of fermentation is 6 ... 8 hours. With the accelerated method of fermentation, a ferment prepared on cultures of mesophilic lactococci and on cultures of thermophilic lactic acid streptococcus is introduced into milk. Fermentation temperature at the accelerated method

35 ... 38 ° C, fermentation time 4 ... 4.5 h.

Calcium chloride, necessary to restore the salt balance disturbed during milk pasteurization, is introduced in the form of a 40% solution at the rate of 400 g of anhydrous salt per 1 ton of milk. After that, rennet, or pepsin, or an enzyme preparation is added to the milk at the rate of 1 g of enzyme per 1 ton of milk. After adding the starter culture, calcium chloride and rennet, the milk is mixed and left alone until the end of fermentation.

The end of fermentation is judged by the acidity of the bunch. For cottage cheese with a mass fraction of fat 18 and 9%, the acidity should be 58 ... 60 ° T, for low-fat 66 ... 70 ° T.

To accelerate the release of serum, the finished curd is cut with special wire knives into cubes about 2 cm in size along the edge. The cut curd is left alone for 40 ... 60 minutes to isolate serum and increase acidity.

In the production of low-fat curd, acidic coagulation of milk proteins is used. The resulting clot has a lower strength than the clot obtained by rennet coagulation, and is less dehydrated. To enhance and accelerate the release of serum, the resulting clot is heated to

36 ... 38 ° С with exposure 15 ... 20 min.

The released whey is removed, and the curd is poured into coarse calico or lavsan bags of 1 ... 9 kg and sent for further separation of the whey for self-pressing and pressing.

After pressing, the curd is immediately cooled to 3 ... 8 ° C, as a result of which lactic acid fermentation stops with an increase in excessive acidity. Chilled cottage cheese is packed in the form of briquettes in parchment, boxes and cups made of polymeric materials, etc.

The production of cottage cheese in the traditional way using sacks for pressing is a laborious and time-consuming process. At present, in order to reduce labor costs and losses of raw materials, increase productivity and production culture, individual operations have been mechanized and mechanized and automated lines have been created.

The curd maker TI-4000 has a perforated press tank, which allows mechanizing the operations of separating whey and pressing the curd.

The technological process for the production of cottage cheese with 9% and 18% fat content, peasant and low-fat with the help of acid-rennet and acid coagulation of proteins on cottage cheese makers TI-4000, from acceptance to pressing the curd, consists of the same operations as in the traditional method ... Pressing the curd in the curd maker after removing a part of the released whey is carried out using a perforated press bath, on which the filter cloth is stretched. The mold is hydraulically lowered until it touches the bunch mirror at a speed of 200 mm / min. When pressing the bunch, it descends at a speed of 2 ... 4 mm / min. The whey is periodically pumped out of the press tank by a self-priming or vacuum pump. The curd is pressed until the standard mass fraction of moisture is reached. The duration of pressing is from 4 to 6 hours, depending on the type of cottage cheese. After pressing, the press tank is raised, and the finished curd is unloaded into trolleys and cooled.

The technological line with perforated tubs-inserts allows to mechanize the processes of self-pressing and cooling of curd. The insert bath is placed directly into the curd bath before fermentation begins. After the formation of a clot, it is heated to a temperature of 50 ... 55 ° C and kept for 25 ... 30 minutes. After the end of heating, the curd is cooled and part of the released serum is removed. For more free draining of the serum, the insert-bath is raised above the bath with the help of a telpher device and left in this position for 20 ... 40 minutes.

After self-pressing, the curd is cooled with pasteurized and cooled to 5 ° C whey. The insert bath is immersed in whey and kept in it for

20 ... 30 min. The curd is cooled to a temperature of 13 ± 5 ° C, the mesh bath is raised, and the curd is self-pressed for 20 ... 30 minutes, then it is served for packing.

The mechanized line Ya9-OPT serves for the production of semi-fat, peasant and low-fat cottage cheese.

The technological process of producing cottage cheese on the Y9-OPT line (Fig. 13) consists of the following operations: milk intake, purification, normalization, homogenization, pasteurization, cooling to the fermentation temperature, fermentation (acid coagulation of proteins), processing of the curd, cooling and packaging of cottage cheese.

Fermentation and fermentation of milk is carried out in containers until the formation of a clot with a pH of 4.5 ... 4.7. The ripening time should not exceed 10 hours.

The finished curd is stirred for 2 ... 5 minutes and fed into a direct-flow heater with a screw pump, in which it is heated to a temperature of 48 ... 54 ° C when producing semi-fat cottage cheese, up to 46 ... 52 ° C - peasant cottage cheese and up to 42 ... 50 ° C - low-fat cottage cheese. Heating is carried out for 2 ... 2.5 minutes with hot (70 ... 90 ° C) water circulating in the heater jacket. From the preheater, the curd enters the holding device, where it is kept for 1 ... 1.5 min, then goes to the cooler. In the cooler, the curd is cooled to 30 ... 40 ° C in the production of semi-fat cottage cheese and peasant, to 25 ... 35 ° C - in the production of low-fat cottage cheese.

To dehydrate the curd curd, a rotating two-cylinder dehydrator is used, covered with a lavsan filter cloth. The moisture content in the curd is controlled by changing the angle of inclination of the drum of the dehydrator or the temperature of heating and cooling.
The resulting curd is cooled to 8 ... 12 ° C in a two-cylinder or screw cooler and served for packing.

Figure: 13. Scheme of mechanized line Ya9-OPT for the production of cottage cheese:
1- container for raw normalized mixture; 2- milk pump; 3- pasteurization and cooling unit; 4- milk purifier separator; 5 - homogenizer; 6- container for fermenting milk; 7- screw pump for feeding the bunch; 8 - apparatus for heat treatment of the bunch (a - heater; b - holding device; c - cooler); 9-clot dehydrator; 10- centrifugal pump for whey; 11 - curd cooler; 12- lift for carts; 13 - filling machine

Soft Diet Curd Technology

The technological process for the production of soft dietary cottage cheese consists of the following operations:

- acceptance and preparation of raw materials and basic materials;

- heating and separation of milk;

- pasteurization and cooling of cream;

- pasteurization and cooling of skim milk;

- fermentation and fermentation of skim milk;

- heating and cooling of the curd curd;

- separation of curd curd;

- cooling of fat-free cottage cheese;

- mixing fat-free cottage cheese with cream and fruit and berry fillers;

- aftercooling of the packaged product.

Acceptance and preparation of raw materials and basic materials.Milk and other raw materials are taken by weight and quality.

To prepare sugar syrup, granulated sugar, pre-sifted on a special machine or through a sieve, with a mass prescribed by the recipe, is introduced into a container (VAR bath, syrup boiler, etc.) and dissolved in drinking water taken according to the recipe. The solution is heated to a temperature of (93 ± 2) ° С, stirred with a stirrer until the syrup is completely clarified, and then cooled to a temperature of (20 ± 2) ° С. The finished syrup should have a mass fraction of sucrose of 66, % and a density of 1322.4 kg / m3.

Fruit and berry fillers delivered to the enterprise in sealed modules do not require additional heat treatment.

Fruit and berry fillers received at the enterprise in a container are removed from it and placed in a preparatory container (VAR bath). In case of detection of lactic acid bacteria, molds or yeast in an amount exceeding the standards, the fillers are pasteurized at a temperature of (80 ± 2) ºС with a holding time of 5–10 minutes, stirred and cooled to a temperature of 20–25 ° С.

In the case of using fruit and berry fillers supplied to the dairy in small packaging, it is necessary to provide for mandatory pasteurization in a storage tank at a temperature of (80 ± 2) ºС with a holding time of 5–10 minutes, stirring and cooling to a temperature of 20–25 ° С.

Frozen fruits and berries are sorted out on a collapsible table, washed with warm water and loaded into a kettle, where they are steamed for 3-5 minutes, and then fed into a wiping machine.

The resulting homogeneous mass without stalks and seeds is pasteurized at a temperature of (80 ± 2) ºС with an exposure of 5–10 minutes, stirred and cooled to a temperature of 20–25 ° С.

Heating and separation of milk... Milk selected by quality is heated to a temperature of (37 ± 3) ° С and sent to a cream separator to obtain cream with a fat mass fraction of 50–55% . If necessary, the cream is normalized to a fat mass fraction of 50-55 % by adding to them the appropriate mass of whole or skim milk, or more heavy cream.

Cream pasteurization and cooling... The resulting cream enters an intermediate container, from where it is pumped to a pasteurization-cooling unit, where it is pasteurized at a temperature of (88 ± 2) ° С with a holding time of 15–20 s and cooled to a temperature of (38 ± 8) ° С, after which the cream are fed to the cooling section of a special heat exchanger, where they are cooled and sent to double-walled tanks for additional cooling and storage until use. The cream is recooled to a temperature of (8 ± 2) ° С and stored for no more than 5 hours, or up to a temperature of (3 ± 2) ° С and stored for no more than 18 hours.

It is allowed to pasteurize, cool and store cream under the specified conditions in double-walled tanks.

Pasteurization and cooling of skim milk. Skimmed milk with a mass fraction of fat not more than 0.05 % pasteurized in pasteurization and cooling installations at a temperature of (78 ± 2) ° С with a holding time of 15–20 s. Pasteurized skim milk is cooled to the fermentation temperature and sent to vertical tanks with a capacity of 5-10 m3 for fermentation and fermentation. If milk does not go for processing immediately after pasteurization, it is cooled to a temperature of (4 ± 2) ° С and stored in tanks for no more than 5 hours. If stored for a longer period, skim milk is subjected to repeated pasteurization before fermentation.

Fermentation and fermentation of skim milk... The starter culture prepared on pure cultures of lactococci is fed into fermentation tanks before filling, during and immediately after filling them with skim milk or in a stream. The leaven is introduced in a mass of 30 to 50 kg per 1000 kg of fermented milk at its temperature (30 ± 2) ° C in the cold season and (28 ± 2) ° C in the warm season.

After filling the reservoir with milk and adding the starter culture, calcium chloride is added at the rate of 400 g of anhydrous calcium chloride per 1000 kg of fermented milk. Calcium chloride is introduced in the form of an aqueous solution with a mass fraction of calcium chloride of 30-40 %, which is refined by density.

After adding calcium chloride, rennet powder, or edible beef pepsin, or pork pepsin, or an enzyme preparation VNIIMS at the rate of 1.01.2 g with an activity of 100,000 units per 1000 kg of milk in the form of an aqueous solution with a mass fraction of the enzyme not more than I% .

Starter culture, solutions of calcium chloride and enzyme are introduced with continuous stirring of milk with a mechanical stirrer. Stirring the milk after fermentation is continued for 1015 minutes, then the milk is left alone until a curd of the required acidity is formed.

The end of milk fermentation is determined by the active acidity of the curd, which should be within the pH range of 4.44.5, or by the titratable acidity of the whey 6070 ° Tili curd 90110 ° T. Duration of fermentation is 810 hours.

Heating and cooling curd curd... The finished curd is thoroughly mixed for 510 min and pumped into a plate pasteurization-cooling unit for the curd, where it is heated to a temperature of (60 ± 2) ° C and cooled to a temperature of (28 ± 2) ° C. After cooling, the curd is sent through a mesh filter to a separator to obtain fat-free cottage cheese.

Fig. 26 FOA for the clot

On lines where pasteurization and cooling installations for the curd are not provided, it is allowed to heat the curd curd to a temperature (36 ± 2) ° C for 2030 min in the tank by supplying hot water to the inter-wall space and separating the curd at the specified temperature or separating the curd without preliminary heating.

Separation of curd curd. In the production of all types of soft dietary cottage cheese, fat-free cottage cheese must have a mass fraction of moisture no more than 80%. To obtain fat-free cottage cheese with a specified moisture content, nozzles with a hole diameter ranging from 0.4 to 0.8 mm are installed in the drum of the cottage cheese separator.

Fig. 27 Separators for dehydration of protein clot

The main working body of the separator is a drum. Dehydration of the clot in it is carried out as follows.

Method for the production of soft curd

Before separation, the curd passes through a filter, which is two alternately operating vertical cylinders with a mesh inside, connected by a pipeline in which a three-way valve is installed.

The curd is fed under pressure, which is controlled by a pressure gauge installed on the inlet pipeline, then through the supply pipe it enters the plate holder, where, being distributed along the internal channels between the ribs of the plate holder, it acquires an angular velocity and enters through the holes in the plate holder into the vertical channels formed by the holes in the plates ...

Being distributed in thin layers between the plates, the curd is separated by centrifugal force into curd and whey. Curd as a heavier fraction is directed to the periphery of the drum, from where it is continuously discharged through nozzles into the receiver, and whey - the lighter fraction - is pushed back to the axis of rotation of the drum, rises through the outer channels in the tray holder and is discharged into the receiver.

To avoid intensive separation of whey from the curd during the entire operation of the separator, periodically turn on the agitator in the tank.

In the process of separating the curd, it is necessary to control the separated whey for the presence of protein particles in it.

Serum is taken into a bottle with a capacity of 0.5 l every 20–30 min of separator operation and left alone for 2–3 min to remove air bubbles. With the correct operating mode of the separator, the whey should be transparent. In the presence of protein particles, it is necessary to reduce the performance of the separator to prevent unnecessary loss of protein with whey.

When obtaining cottage cheese with a mass fraction of moisture more than 80%, it is necessary to increase the performance of the separator. If at the same time the mass fraction of moisture does not decrease, then it is necessary to stop the separator, disassemble, rinse and restart the separation of the clot.

Cooling low-fat cottage cheese.After leaving the separator, the defatted cottage cheese enters the pump hopper to feed it to the tubular or plate coolers of the cottage cheese, where it is cooled to a temperature of (14 ± 2) ° C. When producing low-fat cottage cheese, the cottage cheese comes from the cooler for packaging (in cups, boxes, bars) and aftercooling to a temperature of (4 ± 2) ° C.

Figure: 28 Tubular heat exchanger for cooling curd in the stream

Mixing low-fat cottage cheese with cream and fruit and berry fillers. Low-fat cottage cheese from the cooler is sent to the mixer. Simultaneously with the curd, cream is also fed into the mixer. In this case, the mixing of curd and cream occurs in the flow.

When producing cottage cheese on lines with a special mixer-dispenser, the defatted chilled cottage cheese enters the cottage cheese dispenser hopper, and the cream enters the cream dispenser.

In the case of production of fruit and berry cottage cheese, sugar syrup and fruit and berry fillers are pre-mixed in a separate tank with cream of 5055% fat in the amounts provided for by the recipes.

Mixing of cottage cheese with cream or without cream with fruit and berry fillers and sugar syrup in a separate tank is allowed. Cottage cheese with components (cream, fruit and berry fillers, sugar syrup) is thoroughly mixed.

In the case of the production of fruit and berry fat-free soft dietary cottage cheese, only fruit and berry fillers and sugar syrup are added to the fat-free cottage cheese, according to the recipes.

Packaged soft dietary cottage cheese is sent to the refrigerator for additional cooling to a temperature of (4 ± 2) ° С, the duration of which should not be more than 7 hours.

With the accelerated method for the production of soft dietary cottage cheese, skim milk is pasteurized at a temperature of (85 ± 2) ° С without holding or with holding up to 10 minutes or (90 ± 2) ° С without holding or with holding up to 3 minutes. The skim milk is cooled to the fermentation temperature (36 ± 2) ° С. In this case, starters are used prepared on pure cultures of lactococci and thermophilic lactic acid streptococci. Starter cultures are added to milk at a temperature of (36 ± 2) ° С at the rate of 25 kg of starter culture prepared on pure cultures of lactococci, and 25 kg of starter culture prepared on pure cultures of thermophilic streptococci, per 1000 kg of fermented milk. Add solutions of calcium chloride and enzyme preparations.

The end of milk fermentation is determined by the active acidity of the curd, which should be within the range of pH 4.64.7 or by the titratable acidity of the curd 8590 ° T. Duration of fermentation is 57 hours.

Figure: 29 Scheme of the technological process for the production of soft cottage cheese

dietary (on the B60TR line)

I plate heat exchanger for skim milk and cream: 2 tanks for cream, syrups and their mixtures; 3 pump for cream, syrups and mixtures thereof; 4 consumable tank: 5 tank for fermenting milk; 6 pump for clot; 7 curd pasteurizer; 8 curd curd filter; 9 bunch rotameter; 10 separator for curd; 11 bunker for curd with auger; 12 pump for curd: 13 cooler for low-fat curd; 14 mixer with dispensers for liquid components; 15 container for cottage cheese; 16 automatic machine for filling and packaging cottage cheese.

What is the difference between curd and curd product - which is better to choose?

PACKAGING AND STORAGE OF CURD AND CURD PRODUCTS

Cottage cheese is packed on automatic machines in small containers - briquettes made of parchment or laminated foil, polystyrene cups, plastic film bags with subsequent packing in cardboard, wooden or polymer boxes with parchment inserts, plastic film weighing no more than 20 kg.

Parchment labels for small portions of cottage cheese, lids of polystyrene boxes, glasses and tubes made of polymer films for mildly dietary cottage cheese are marked. It indicates the name or number of the manufacturer and its subordination, the name of the product, the mass fraction of fat, net weight, the date of the deadline for sale, the retail price and the standard.

For the convenience of transportation, cottage cheese in small packaging is placed in boxes with a capacity of no more than 20 kg. When filling cottage cheese in large containers, carefully washed prepared aluminum cans with a capacity of no more than 10 kg and metal boxes for 35 kg are used. The boxes are marked with labels or tags.

Curd is stored in refrigeration chambers at a temperature not higher than 4 + 2 ° C and an air humidity of 80 ... 85% / It is placed in production batches. the cells maintain a strict sanitary regime and do not allow significant temperature fluctuations. The guaranteed shelf life of cottage cheese is 36 hours from the end of the technological process, including at the enterprise no more than 18 hours; Low-fat cottage cheese with stabilizers is stored for up to 7 days, thermized cottage cheese - up to 14 days. At a temperature of 0 ± 1 ° C, cottage cheese is stored for no more than 10 days.

OIL PACKAGING AND STORAGE

At the factory, the oil is stored in special refrigerated, dry, clean rooms with good ventilation at a relative humidity of no more than 80% to avoid product mold. Containers with oil are placed in stacks and laid in rails in such a way as to facilitate rapid cooling of the product.

At dairy enterprises, butter is stored in monoliths and packaged.

Traditional production of curd

In monoliths with a mass fraction of moisture in oil of 16, 20 and 25%, it is stored at a temperature from 0 to 5 ° C for no more than 3 days, from 0 to -12 ° C - no more than 10 days, and from -12 to -18 ° C - no more than 15 days. With a mass fraction of moisture in the oil of more than 25%, it is stored at a temperature from 0 to 5 ° C for no more than 2 days, from 0 to -2 ° C - no more than 5 essences from -12 to -18 ° C - no more than 6 days.

Packaged oil with a mass fraction of moisture 16, 20 and 25% is stored at a temperature from -3 to -18 ° C for 3 days, and with a mass fraction of moisture more than 25% - at a temperature of -3 to -18 ° C for 3 days You can store packaged oil of all types at a temperature of 2 to -2 ° C for no more than 2 days. Ghee is stored at 4 to -6 ° C.

Butter in consumer containers should be stored at a temperature not exceeding -3 ° C and a relative humidity of not more than 80%. Its shelf life from the date of packing in parchment is no more than 10 days; in laminated aluminum foil - 20; in cups and boxes made of polymeric materials - 15; in metal cans (except for Vologda oil) - 90 days.

The shelf life of Vologda oil in a shipping container and the period of its sale in plywood-stamped barrels and in metal cans is no more than 30 days from the moment of production.

Ghee in consumer containers is stored at temperatures from 0 to -3 ° C and humidity 80%; in glass bikes - no more than 3 months.

Temperature fluctuations in oil storage chambers are not allowed, as this leads to moisture condensation on oil monoliths, and then to the growth and development of molds.

Cheese oil is stored in factories for up to 20 days, and in oil depots and processing shops - 30 ... 40 days at a temperature not higher than 5 ° C and a relative humidity of less than 80%; at temperatures from -10 to -15 ° С - up to 2 months.

PACKAGING AND STORAGE OF CHEESE

Depending on the shape, size and weight, the cheeses are packed in wooden boxes, drums and ham, and the pickles are packed in barrels.

Each package contains cheeses of the same name, varieties of the same shape and age.

The container must be clean, durable, the moisture content of the wood is not more than 20%.

Drawers are divided inside by partitions to protect cheeses from damage. Many cheeses are wrapped in parchment, wax, cellophane and other films before packaging. Soft rennet cheeses are wrapped in parchment and aluminum foil, on which a label is attached, and then packaged.

Processed cheeses are wrapped in lacquered aluminum foil. Smoked cheese is produced in a casing of various films, marking is applied to the end side of the outer container, where the name of the cheese, the number of the factory, net weight, tare and gross weight, the number of cheeses, and the name of the master are indicated.

Cheese delivered to the refrigerator must have an accompanying document. Then the cheeses are sorted by types and grades, the correspondence of the accompanying documents and the sender's markings, the serviceability and safety of the packaging are checked.

Separate rooms are allocated for storing cheeses in warehouses in order to avoid transferring the cheese smell to other products. Pickle cheeses are kept separate from others, taking into account the possibility of brine leakage.

For long-term storage of hard rennet cheeses, the best conditions are temperatures from 0 to -4 ° C and relative humidity of 85 ... 90%. This mode slows down the biochemical processes in the cheese and eliminates the possibility of over-ripening. However, storing cheese at temperatures below 0 ° C sometimes has a negative impact on its quality. Storage at such temperatures is permissible only for full-ripe cheese with a flawless rind, well-defined taste and normal.

Well-ripened cheeses, laid for long-term storage, can be kept at temperatures from -1 ° C to -5 ° C and a relative humidity of 85 ... 90%.

At enterprises, soft rennet cheeses are stored at 10 ° C for 10 days. In the retail chain at temperatures from 0 to -5 ° С - no more than 10 days and from minus 5 to 0 ° С - no more than 1 month.

Brine cheeses are stored in barrels with brine with a concentration of 16 ... 18% at a temperature not higher than 8 ° C: feta cheese - 75, suluguni - 25, table cheese - 15 days.

Curd production

The dairy market is widely developed, so a manufacturer who wants to take its rightful place in it needs to pay special attention to the quality of the product. For the production of cottage cheese in the food industry, the so-called curd baths are used related to equipment for food production. They are filled with milk, and then leaven is added to it and kept for a specified time. As a result, the product is fermented, the curd mass is first separated from the whey portion, then pressed and normalized according to the moisture level.

How curd baths work

In fact, curd baths are special tanks (equipment for the production of curd). They have the shape of a half-cylinder, are installed on supports, equipped with heat exchange jackets, pipes with holes, an injector. High quality units are reliable in operation and can function without problems for ten years if you follow the rules of their operation. Typical equipment is presented on the market, it is possible to order equipment according to individual sketches. The main thing is that the manufacturer observes all stages of the bathtub manufacturing, since the coordination of the work of all its functional parts depends on it. High-quality durable equipment is the key to maintaining normal production processes, uninterrupted production of goods, absence of downtime and financial losses. That is why special attention should be paid to the choice of curd baths.

The advantages of domestic equipment for the production of cottage cheese

Imported installations are time-tested, durable, reliable in operation, but not cheap. Buying them, you bear the corresponding costs of delivery, registration of customs documents, you have to wait a considerable time until the order arrives at the facility.

Fake curd

Why pay more? Domestic equipment produced by BSZ is reliable curd baths, manufactured in compliance with all technical standards, reliable, high-quality. The product is not only sold, but also delivered to the facility, assembled, comes with a guarantee. During operation, different situations may arise, and therefore warranty service and spare parts in stock are not superfluous conditions.

Borovichi specialized plant manufactures cottage cheese baths and other equipment for processing milk from stainless steel. It is an ideal material in terms of value for money, durability, reliability, strength. Ready-made baths last at least 10 years, steel does not react either with dairy products or with substances used to disinfect containers.

Advantages of curd baths produced by Borovichi specialized plant

BSZ has been producing modern technological equipment for the production of high quality cottage cheese for over 30 years. Choosing our products, you get:

1.Innovative equipment for food production that meets the advanced world standards.
2.Typical and individual solutions, ready-made and for assembly.
3. Adequate cost of curd tubs and other equipment.
4. Possibility of purchasing both individual units and production lines ready for operation.
5. Prompt execution of orders and delivery to all regions of Russia, CIS countries.

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Technological scheme and justification of the modes of production of cottage cheese on mechanized lines Ya9-OPT and OBRAM

Technological process for the production of curd on the line Ya9-OPT:

Acceptance and preparation of raw materials.

Normalization

Cleaning 43 +/- 2C

Homogenization 55-65 С р \u003d 12.5 +/- 2.5 MPa

Pasteurization 78 +/- 2 ° C with 25-30 sec. , 90 +/- 2 С with 15 +/- 5 sec.

Cooling to a fermentation temperature of 28 +/- 2 C in summer and 30 +/- 2 C in winter

Fermentation

Fermentation no more than 10 hours

Stirring the curd

Heating, holding and cooling the curd curd

Cooling curd

Packaging

The line produces 5%, 9% and low-fat cottage cheese.

Normalization is carried out for 5% and 9% cottage cheese, taking into account the actual protein content and the conversion factor. The normalized mixture is heated, purified and then homogenized at 55-65 ° C, 12.5 ± 2.5 MPa.

When producing cottage cheese from homogenized milk, the curd turns out to be flabby, whey is poorly released. To obtain cottage cheese of the required moisture, heat treatment of the curd is used. Normalized milk is pasteurized at 92 ± 2 ° C. Pasteurized milk is cooled to a fermentation temperature in the summer period of 24-28 ° C, in the winter period of 26-30 ° C. The cooled milk is fed into fermentation tanks. Milk is fermented with sourdough on pure cultures of lactic acid streptococci, which form a moderately viscous clot in milk. Milk with sourdough is mixed and left alone until fermentation. The end of fermentation is considered to be the formation of a clot with an acidity of 75-95 ° T - for curd 5 and 9%, and 80-100 ° T for low-fat curd. Duration of fermentation should not exceed 10 hours. The finished bunch is stirred for 3 minutes and fed into the TOS apparatus (bunch heat processor) using a screw pump. TOC consists of three sections: heating, holding, cooling. The curd is heated in the heating section to 48-54 ° C with the production of curd 9%, 46-52 ° C - 5%, 42-50 ° C - low-fat. Heating duration 4-7 min. From the heater, the curd enters the holding section, where it is located for 1.5-2 minutes. From the holding device, it is sent to the cooling section, in which it is cooled to 30-40 ° C with the production of curd 9 and 5%, to 25-30 ° - low-fat. From the cooling section of the TOC apparatus, the mixture enters the dewatering device, which is a rotating drum-type dehydrator covered with a filter cloth. The mass fraction of moisture in the curd is controlled by changing the angle of inclination of the drum of the dehydrator. Further, the curd enters the cooler, where it is cooled to 8-12 ° C and served for packaging.

Technological process for the production of curd on the OBRAM line:

Acceptance and preparation of raw materials.

Normalization

Cleaning 43 +/- 2 C

Pasteurization 82 +/- 2 C 30 sec

Cooling to a fermentation temperature of 25 +/- 2 С

Fermentation

Fermentation

Cutting and heating the clot 40 +/- 5 C 2h

Serum separation

Molding

Curd pressing

Cooling 15 +/- 5C

Packaging

Aftercooling avenue 4 +/- 2 С

Storage and implementation

Normalized milk is pasteurized at a temperature of 82 ± 2 ° C, 20-30s. The mixture is cooled to a fermentation temperature of 25 ± 2 ° C and sent to a coalescer. Sourdough is added to the mixture, mixed for 15 minutes and left alone until a clot forms. The readiness of the curd is determined upon reaching a pH of 4.5-4.7, the curd should have a delicate, homogeneous, jelly-like consistency, without the release of serum. Duration of fermentation is 12 ± 2 hours. The finished curd is kneaded for 10 minutes. To accelerate the separation of whey, the curd is heated to a temperature of 40 ± 2 ° C - for low-fat cottage cheese, 42 ± 2 ° C - for 5%, 44 ± 2 ° C - for 7%, 46 ± 2 ° C - for 9, 13%. Heating duration is not less than 2 hours. For uniform heating, the curd is periodically stirred. The serum is removed in an amount of 60% of the volume of the mixture.

Technology for the production of curd products

The curd curd is fed to a forming-pressing device, in which portions are formed corresponding to the size and shape. The duration of pressing the curd is 30-180 sec. The pressed cottage cheese is cooled to t \u003d 15 + -5C and sent for packaging. Packed in a shrink film, after which the curd is sent to the storage chamber, with a temperature of 4 ± 2 ° C. Shelf life of cottage cheese: at a temperature of 4 ± 2 ° С, humidity 85% - 30 days.

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The relevance of compliance with the technology for preparing cottage cheese in production is due to the need and importance of this food product for humans. Cottage cheese is called such a traditional product, the manufacturing process of which allows you to maintain the maximum saturation of proteins. These are fermented milk products, which are characterized by dietary properties, medicinal qualities and increased nutritional value. Most of the modern medical menus developed by specialists include cottage cheese as one of the basic elements of nutrition. However, as nutritionists pay attention, even completely healthy people should not neglect this product - it is important and useful for everyone.

What is it about

Before considering briefly the technology for the production of cottage cheese, we will formulate what is at stake. Curd is a concentrate of milk protein structures and additional components present in this natural nutritious liquid. The importance of proteins for the human body cannot be overestimated. They provide the body with material for cell construction. Proteins are needed to create enzyme compounds and immune bodies, due to which a person can defend against various kinds of diseases.

The human body receives protein structures from food, breaks them down, converting them into amino acids. It is these blocks that are used to form new protein molecules characteristic of a particular organism. For the process to proceed fully, the body must have two dozen unique amino acids. The most difficult thing to get with food is tryptophan, methionine. Both of these compounds are necessary for the full activity of the nervous system, provide the ability to work the hematopoietic organs and the digestive tract.

Manufacturing: from the very beginning

There are several technologies for the production of cottage cheese at enterprises, but they all begin with work on the preparation of the product. Milk intake involves not only controlling the amount of incoming liquid, but also checking its quality. The task of the company is to control the parameters of products and sort the received raw materials. After mixing, it is possible to reveal the organoleptic parameters, namely, the taste of milk and its shade, aroma and purity. Milk professionals assess structure, acidity and density, and the presence and content of the fat fraction. If in production conditions it becomes necessary to store milk for a long time, the product is cooled. Storage conditions for the liquid - warming up not higher than 10 degrees, duration - no more than six hours.

Known technologies for preparing cottage cheese using powdered milk. It needs to be restored first. This requires water heated to 35-45 degrees (Celsius). The product is then cooled and allowed to swell for an average of four hours. Dilution is allowed in an environment heated to 12 degrees, with the provision of subsequent sufficient time for swelling. This is practiced if it is not possible to refrigerate the product. The swelling process is not considered necessary, but it can increase the yield by an average of a tenth. During the swelling period, vegetable fiber and specialized mixtures can be added to the container. Products should be processed in a dispersant or mixed regularly.

Preparation: continued

The technology for making cottage cheese involves providing the product with the ability to normalize after swelling. The process includes stabilization of fat fractions with cream. An alternative is melted fat. For this, a dispersant is used. The substance is heated to 55 degrees, milk is heated to the same level and the ingredients are mixed. After completing the normalization procedure, the composition is supplemented with special components. Cold water is used to prepare them. The clarified liquid is needed in an amount, on average, ten times the volume of milk. The ingredients are mixed by means of a tank or a disperser.

About temperature

The technology for the production of sour cream, cottage cheese and curd products involves the use of specialized equipment. For pasteurization of products, installations are used in which the ingredients are under the influence of temperatures up to 95 degrees for a third of a minute. This ensures the maximum efficiency of the protein coagulation process. As a consequence, the product yield is increased.

The next stage is to cool the mixture to a temperature close to 30 degrees. A deviation up and down by a couple of divisions is allowed. The process involves the use of mesophilic components. If it is necessary to use thermophilic ingredients or multicomponent products, heating is required up to 35 degrees. The mixture is transferred to a curd bath. Without fermentation, products are not stored due to additional seeding, which can lead to a yeast taste of cottage cheese, increased acidity.

Clot preparation

Curd assumes the addition of sourdough, followed by mixing for a quarter of an hour. The product is supplemented with calcium chloride, special enzymes, stirred for another 10 minutes and allowed to brew until the required clot appears. If the acidity is too low, cutting will result in a specific consistency - the finished product resembles rubber.

The duration of milk fermentation with the use of special bacteria is no more than 15 hours, but not less than six. To determine if the clot is ready, it is necessary to titrate the density and acidity of the medium. The prepared curd is cut into cubes and allowed to brew for half an hour or an hour until the serum is released. It is allowed to heat the substance up to 40 degrees, which allows reducing the exposure to 40 minutes. In order for the curd to warm up evenly, it is stirred. Manipulation must be done carefully. At this stage, there is a danger of boiling the curd. It is necessary to prevent such an error, while processing the clot so that the serum is released quite actively. It is important to gently change the temperature regime without a sharp jump, otherwise the grain structure of the curd will be disrupted.

Working with a clot

Curd assumes the use of special installations. The raw materials are placed in mice, three-quarters full, put in a press and cooled for an hour to four, until the product reaches the required moisture level. Then the curd is subjected to pressing (including independent). The self-press lasts an hour or more. To speed up the process, you need to shake the container regularly. In bags, pressing is carried out in a refrigerator in a suspended state or on a table. The environment warms up no higher than 8 degrees. The duration of the procedure is until the curd reaches the desired consistency.

For a fat-free product, the optimum moisture level is 80%, for a 5% fat content, it drops to 75%, another two percent lower for cottage cheese with a 9% fat content. The use of a stabilizer to preserve moisture allows an increase in the indicator by one to one and a half percent above the specified standard, while a day of storage allows the raw material to reach a stable state. The stabilization gives the final result only after the product has cooled down.

The technology for the production of cottage cheese allows the standardization of humidity by means of a special press built into the refrigerating units. The carts are loaded with bags filled with the product, stacking them one on top of the other, and the press is attached. When the process is completed, the curds are taken out of their bags, mixed, packaged and sent for storage and sale.

How it all began

Curd is one of the oldest milk products. It is believed that people, using stomachs to store milk, accidentally discovered a rennet fermentation process. Compared to spontaneous flow, this way the processing was faster and the finished product tasted good. The Slavs used to call cottage cheese cheese, they made cheese cakes from it. Philologists and linguists still argue about the origin of the name. Even the prevalence of rennet cheese products did not change the demand for the word "syrniki".

Cottage cheese in our lands was one of the most common foods consumed almost every day. It was made from curdled milk, which was placed in a container in a heated oven for several hours. The contents of the pot were transferred to a bag, the liquid was drained and left under a press. Such a natural product was stored for a short time, but a method of preserving it was invented - the previously described procedure with an oven and a press was repeated twice, then the product was put into a container and covered with melted butter. In a cool room, cottage cheese prepared in this way was stored for months.

Technical features

The technology for the production of cottage cheese by the acid-rennet method has been used for many centuries. The enzyme for the process were pieces of calf, lamb stomachs, thoroughly dried beforehand. For the first time, enzyme preparations were invented about a century ago. It was then that the French industrialists established the production of sourdough in liquid form, which soon received considerable demand in the market. At the end of the 19th century, the first dry enzyme was produced. Since 1888, lactic acid bacterial pure cultures have been used.

In our country, it is customary to single out several steps in the development of the industry related to cottage cheese. The first stage began when the first factories appeared and lasted until about the middle of the last century. At that time, the technology of producing cottage cheese by the acid method was relevant. The curd was boiled in an open container or processed in an oven. For many decades, the industry remained at a low level of technical support. This was largely due to the duration and complexity of fermentation and the stage of working with the press. Mostly manual labor was used. Already in the twenties, they began to prepare cottage cheese from varieties of milk that differed in fat content. They sold fresh product, kept salted. By the middle of the last century, there were three varieties of fatty and low-fat cottage cheese on sale.

Manufacturing nuances

The technology for the production of cottage cheese used in those years involved the use of double-walled baths or oak vats for fermenting the initial liquid. The procedure took up to 12 hours. Product readiness was determined visually. The curd was moved with a special ladle into a tub, then boiled in a boiler, mixing, so that the substance was heated evenly. As soon as they were ready, they cut it with crosses with knives made of wood, took out the tubs from the liquid and left it free of serum. While cooling, the curd was pressed independently. In order to qualitatively reduce the temperature, we used a room for storing cottage cheese with air warming up to no higher than 8 degrees.

The technology for producing cottage cheese in the traditional way took into account the fact that self-pressing allowed the product to free only part of the whey. To remove the residues, it was necessary to continue pressing in the container. For this, the one in which the product was then packaged was used directly. Most often, tubs made of wood in the form of an inverse cone were used. The container was filled by a third or half, covered with a cloth and the load was placed. After keeping the product for some time, the liquid was drained, a new layer of curd was laid and the procedure was repeated. When the tub was full, it was covered with a lid and stored in a cool place for up to two months. If storage was required for up to nine months, the cottage cheese was frozen, kept, and only after that was sent to the buyer.

Process development

Over time, the technology of producing cottage cheese in the traditional way has transformed, and this became especially noticeable in the middle of the last century. It is believed that it was then that the second stage of development of the curd industry began, which lasted approximately until the beginning of the 70s. The factories carried out extensive mechanization work. The working process was formalized with equipment. At that time, the workers became available to the baths for milk fermentation and production of curd, carts for the removal of whey and pressing plants, in which the curd was previously cooled. Such units made it possible to combine fermentation with the production and division of the curd, the withdrawal of whey and pressing.

After the middle of the last century, as can be learned from the reports compiled by engineers at that time, the technology of producing cottage cheese without heating and with that became available to a large number of enterprises, at the same time it was possible to reduce labor costs and time intervals for processes. Workers gained access to curd separators. Developed by manufacturers of cottage cheese, operating continuously, as well as coolers with one and two cylinders. We have created mixers for working simultaneously with cream and curd, screw lifting installations, rolling machines and grinding equipment. Kneading units made it possible to work with cottage cheese and additives to it - nuts, raisins and other products.

Progress does not stand still

In the middle of the last century, the technology for the production of cottage cheese in a separate way was invented and a special production line was developed for its implementation. Practically all technological stages of the production of an irreplaceable product for a person were mechanized to a high degree. The volume of produced curd has increased significantly. The Union Institute of Nutrition has issued guidelines for providing people with different nutrients throughout the day. The volumes of cottage cheese produced due to mechanization have finally become such as to ensure the fulfillment of these standards.

During the same period, engineers invented automatic and semi-automatic filling and packaging machines. They made it possible to work not only with cottage cheese, but also It became possible to quickly pack products in small containers designed for the end customer.

The last period

It is believed that the third stage began in the 70s and continues to this day. The technology of producing cottage cheese by ultrafiltration and other promising methods has developed. The technique is being actively improved. New schemes of production continuous processes have been created. The possibility of protein coagulation is provided. Improved stations for self-pressing, improved separators, created schemes for work automation. Modern man has access to a wide variety of flavors and types of cottage cheese products, including those decorated with glaze. Over the past decades, the equipment that allows you to pack, transport and store products has significantly improved. Non-traditional production lines have been organized. The modern consumer has access to cottage cheese made from whey, buttermilk and milk powder. A technology has been developed for the production of cottage cheese, including those supplemented with cream, as well as dietary products. There is dry cottage cheese on sale.

The experience gained over many centuries, modern production processes and research in this direction allow us to conclude with confidence: production will continue to improve and change. The assortment will surely expand. This is largely due to the increase in population and the consolidation of cities, which will certainly affect the industry. It is assumed that the number of factories will soon increase, and non-dairy raw materials will be used more actively. It is assumed that the technology of producing cottage cheese by ultrafiltration, reverse osmotic method, ion exchange will spread more and more widely. Surely, electrodialysis technology will receive more interest and practical application. This is due to the effectiveness of the membrane technology. An equally urgent prospect is the use of biological polymers, which make it possible to make the concentration process more efficient and to increase the efficiency of fractionation.

Yesterday Today Tomorrow

New technologies in the production of cottage cheese in Russia, according to experts, will include updating the hardware for the continuous production process. Probably, in the near future, technologists will have access to effective computerized management systems, thanks to which control over work will be easier and clearer.

As already today, they are actively used in some countries in the process of making cottage cheese. The technology involves the inclusion of isolates in a natural or reconstituted product with the continuation of production according to the standard system. Some believe that other options for incorporating soy proteins into the manufacturing process will become possible over time. Buyers are likely to be able to purchase specialized combination products.

According to analysts studying the features of the development of technologies for the production of grain cottage cheese, soybean, fat-free and other types, production equipment will be improved in the direction of a continuous working process. Probably streaming protein coagulation is the most promising development option. In this case, the equipment (regardless of the level of performance) will be automated and computerized, controlled through a single center.

About the subtleties

The peculiarities of the manufacture of various fermented milk products are quite curious, and not only the technology of producing cottage cheese. For example, kefir is produced in a tank way. This dairy product is no less important for humans than the one discussed above. It is believed to have been invented in the North Caucasian territories, where it was traditionally proclaimed a heavenly gift and a drink that bestows strength and vigor. Kefir is recommended for a number of diseases and improves the quality of human life. It is made by milk fermentation using microscopic life forms (yeast). At the moment, it has not been possible to determine exactly the microbiological nature of the fungi necessary for fermentation. The industrial production of kefir is possible not only by the reservoir method, but also by the thermostatic one.

The peculiarity of the reservoir technique is the use of one container for starter culture, fermentation, and product ripening. First, milk is normalized by fat content, heated in a pasteurizer and impurities are removed by means of a separator. The next stage is pasteurization and processing in a homogenizer. Then the product is kept and cooled, fermented and transferred to the fermentation tank, where a curd appears. The system is equipped with mixing and cooling elements. Maturation reaches 12 hours. The completion of the process is determined by the characteristics of the product structure and the mechanical qualities of kefir. After readiness, the product is poured into containers and cooled to a temperature of no more than 8 degrees.

For all ages

The relevance of the development of the latest technologies for the production of baby cottage cheese is due to the aggressive conditions of human life. The ecology is constantly deteriorating, therefore each of us is faced with dangerous trace elements, and especially great harm to children's organisms. Many people experience a lack of useful compounds, and the deficiency can be made up with food. Children need a fairly large amount of calcium for normal development. To enrich your diet, you need to eat milk and products made from it, including cottage cheese. Modern factories produce cottage cheese suitable for children by the split method or by the acid rennet method. Both options are technically challenging. The technological cycle is long, there is a high risk of re-seeding with microorganisms harmful to humans.

A feature of the baby curd currently produced is the relatively high acidity level. The child's body does not always have the resources to compensate for this quality. Thermocalcium is a relatively recent method of making a low-acid product. The production process takes a short time. The technology is based on the research of Professor Dyachenko.

2.5. ABOUTequipment for the production of curd

Equipment for the production of curd and curd products can be divided into equipment for obtaining and processing a curd and equipment for cooling, grinding and mixing curd mass. The design features of the equipment of the first group are determined by the method of producing cottage cheese.

In the production of curd in the traditional way, standardized milk is fermented in continuous or batch apparatus. The devices of continuous action include a multisectional curd maker and coagulators, periodic ones - curd makers and curd baths. After fermentation of milk, the separation of whey from the formed curd is carried out either in the curd makers themselves, or in self-pressing tanks, press carts or drum dehydrators.

In the production of cottage cheese by a separate method, the fermentation of skim milk and the formation of a curd are carried out in containers, and separators are used to separate the whey from the curd curd for dehydration of the curd curd.

In lines for the production of cottage cheese of low and medium capacity, instead of separators, self-pressing baths and press carts are used. In complete technological lines for the production of cottage cheese with a higher productivity (2.5 ... 5 m3 / h for processed milk), the curd curd is obtained in containers, and then it is successively passed through a heat treatment apparatus and a separator for dehydration of the curd curd.

Curd is cooled in open-type and closed-type coolers, as well as in combined apparatus, which allow combining this operation with the dehydration of the curd curd. Rollers, mixers and cutters are used to grind and stir the curd mass.

The traditional method of producing cottage cheese allows obtaining the required fat content of the product directly in the process of processing milk of the corresponding fat content.

With the separate method, the required fat content of the product is ensured by mixing the fat-free curd with the appropriate amount of cooled pasteurized cream. Chilled cream drastically reduces the temperature of the curd, which prevents the acidity of the finished product from increasing and improves its taste.

In the process of processing milk into cottage cheese, part of the fat is lost. Moreover, the greater the initial fat content of the raw material, the greater the relative fat loss.

Thus, despite the need for additional operations (separation of milk and mixing skim curd with cream), the separate method of producing curd has certain advantages over traditional ones.

2.5.1. Flow-technological lines for the production of cottage cheese

A feature of the equipment included in the flow-technological lines for the production of cottage cheese, both in traditional and separate ways, is their consistency in hourly productivity. Typically, such lines have a capacity for curd in the range of 500 ... 600 kg / h.

In fig. 2.5.1 shows a flow diagram of a line for the production of cottage cheese by a separate method in the flow.

From the storage tank, the milk is pumped to the plate pasteurization and cooling unit. In the milk separator, the milk is cleaned, and in the cream separator, it is separated into cream and skim milk.

In the cooler, the cream is cooled and fed into a storage tank, through the inter-wall space of which ice water is passed.

Fig. 2.5.1. Scheme of the production line for the production of cottage cheese in a separate way:

1 container for storing milk; 2,4-centrifugal pumps; 3-surge tank; 5-plate pasteurizer; 6-separator-milk cleaner; 7-separator-cream separator; 8-cooler for cream; 9-container for storing cream; 10-rotary pump; 11-container for fermenting milk; 12-diaphragm pump; 13-separator for curd; 14-screw elevator; 15-mixer for curd and cream; 16-curd cooler; 17-cart for curd; 18-tank for cream; 19-branch pipe for the supply of starter culture, rennet and calcium chloride

Skim milk is also stored in containers. Starter culture, calcium chloride and rennet are fed through the pipes. In these containers, skim milk is fermented and a curd curd is formed. The curd is pumped through a double mesh filter into the whey separator and, with the help of an elevator, is fed to the CT-1 curd-cream mixer. The finished cottage cheese passes through a two-cylinder cooling OTD-1, where its temperature drops to 5 ... 10˚С, and is sent for packing.

Flow-mechanized lines for the production of cottage cheese EPMLPT-2 and OPML-T1 are designed to obtain cottage cheese based on fermentation of milk normalized to the required fat content in containers with subsequent heating of the curd and its dehydration in the flow. The lines are used in small enterprises of the dairy industry, as well as in subsidiary farms (Fig. 2.5.2).

Fig. 2.5.2. Flow diagram of the flow-mechanized line EPMLPT-2 for the production of cottage cheese:

1-tank Y1-OSV; 2-screw pumping unit; 3-apparatus for heat treatment of the bunch; 4-curd curd dehydrator; 5-boiler installation; 6-centrifugal pump; 7-curd cooler; 8-filling machine

The line includes stainless steel tanks with a capacity of 6.3 or 10 m3 for fermenting milk; a curd heat treatment apparatus for heating, holding and pre-cooling the product; dehydrator of curd curd; cooler of curd; filling machine; control and monitoring system.

The production process of curd begins with fermentation of standardized milk in a container. The finished curd is pumped into the heat treatment apparatus, heated by a boiler installation, aged and cooled. From the apparatus, the curd enters the curd curd dehydrator, where the whey is separated and the curd is self-pressed. The separated whey is removed by a pump for further processing or storage. From the dehydrator, the curd is fed to the cooler, where it is cooled, and fed to the filling machine.

Washing of equipment and pipelines is carried out in circulation. The productivity of the lines for curd is 110 and 70 kg / h, respectively.

2.5.2 Technological calculation of equipment for the production of cottage cheese

Technological calculation of equipment for the production of cottage cheese depends on the volume of processed raw materials. When processing milk up to 5 tons per shift, the traditional method of producing cottage cheese is used using cottage cheese baths of various capacities. It is advisable to produce cottage cheese from 20 tons of milk and more in a separate way using separators for dehydrating the curd curd.

Equipment with a periodic cycle of operation is selected based on the replaceable (m3 per shift) capacity of the baths:

(2.5.1)

where: - working capacity of the baths, m3; https://pandia.ru/text/78/521/images/image006_0.gif "width \u003d" 31 "height \u003d" 25 src \u003d "\u003e - the duration of one cycle of processing milk into cottage cheese, including the operation of filling the bath, heating normalized mixture to the ripening temperature (32 ° C), ripening, unloading the curd with whey from the bath and washing it, h.

The time for filling the bath with normalized milk and heating it up to the fermentation temperature depends on the schedule of the organization of technological processes and the equipment of the line itself (temperature of milk entering the baths, milk pump supply, etc.).

The duration of unloading the curd and whey from the bath by gravity can be determined by the formula (2.1.5) using the corresponding flow coefficient μ (0.85 ... 0.9).

The fermentation time can be taken equal to 7 ... 7.5 hours.

The heat and steam consumption for the normalized mixture in the baths is determined by formulas (2.3.1) and (2.3.3).

Equipment for cooling (cooling and pressing) is selected according to the hourly capacity specified in its technical characteristics. The amount of cold required to cool the curd (J / h) is found by the formula

(2.5.2)

where: kх- coefficient taking into account the loss of cold to the environment (for open coolers \u003d 1.3, closed \u003d 1.2); https://pandia.ru/text/78/521/images/image010_0.gif "width \u003d" 19 "height \u003d" 23 "\u003e - specific heat capacity of the product, J / (kg ° C); and https: // pandia .ru / text / 78/521 / images / image011_0.gif "width \u003d" 13 "height \u003d" 23 "\u003e \u003d 25 ... 30 ° С) and exit from it (t2 \u003d 8 ... 14 ° С) ...

When calculating equipment for the production of cottage cheese in a separate way, technological containers are selected taking into account their working capacity, operating time and shift performance. Separators for dehydration of curd curd, as well as pumps for pumping raw materials and finished product are selected based on their hourly supply.

Each of us has a dream of our own business. Someone has already implemented it, and someone else is lost in conjecture in which direction to move. The dairy industry is a good option. For example, you can start producing cottage cheese. However, not all so simple. First of all, it is necessary to choose the right equipment for the production of cottage cheese, this will be discussed in this article.

About the benefits of cottage cheese

This product is good in every way. It contains proteins that are very well absorbed. In addition, it contains a lot of calcium, which is necessary for the human body (especially young children). Cottage cheese, in fact, is a unique product, it is often included in various diets. In the system of proper nutrition, it is always present. The recommended serving is 100 grams per day. To have healthy hair, nails and skin, it is enough to consume this product three times a week.

Features of production

This process follows the following scheme:

1) Acceptance of whole milk and its quality assessment.

2) Preheating and separation of raw materials.

3) Normalization of milk. This is necessary in order to obtain a product of a certain fat content. It should be noted that 5% and fat-free cottage cheese is most often produced (with a mass fraction of fat in the product of 0.5-1%).

4) Pasteurization of the product and its cooling.

5) Adding starter culture to milk and fermenting it.

6) Cutting the formed clot and separating the whey.

7) Pressing the bunch.

8) Cooling of the finished product.

9) Packaging and labeling of curd.

Necessary equipment

Consider what equipment is required for the production of cottage cheese:

1) To receive milk, it is necessary to have large tanks in which the product will be stored until the next stage.

2) You will need a pasteurizer-cooler, in which the milk is heated, and a separator for the production of curd, which separates the cream from the milk.

3) Reservoirs are required for the normalization process.

4) At the stage of pasteurization and cooling, the same pasteurizer-cooler mentioned in the second paragraph is used.

5) Fermentation is carried out in the same tanks (another name for them is a bath for the production of cottage cheese), into which milk is fed after normalization.

6) A special knife is needed to cut the curd. After that, it is necessary to drain the formed whey into another tank using a fitting or a siphon.

7) To press cottage cheese, you need a press cart covered with a serpyanka. Here the cottage cheese is self-pressed for about an hour.

8) Cooling of the finished product is carried out in refrigerating chambers.

9) Packaging and labeling of cottage cheese is carried out by special machines that dose the product, pack it and apply special marks.

Automated installations

Today, an automated line for the production of cottage cheese is in great demand. Its significant advantage is that due to the mechanization of the process, only two or three people of service personnel are enough, and this is a significant saving on labor costs.

Such installations are capable of producing up to 3.5 tons of finished product (in terms of raw materials - 24 tons of milk). Do you want to increase production? Such equipment allows the organization of a wide line of several devices, while the process flow is maintained.

Thus, in order to start the production of such a valuable product, it is necessary to purchase a number of devices and place them correctly on the territory of the shop. The easiest way is to purchase a line for the production of cottage cheese, which includes all the necessary machines.