Dairy shop - design and equipment

2024 Author: Howard Calhoun | [email protected]. Last modified: 2023-12-17 10:16

Dairy production accounts for 1/3 of the total food supply of the country's agro-industrial complex. Milk and its products are an integral part of the diet of children and adults. Therefore, it is very important to provide them to the population in accordance with consumption standards. A dairy shop, a plant can cope with the task. How dairy industry enterprises work, what they produce and on what equipment, read in the article.

Dairy industry design

To launch an enterprise, you need to have well-designed projects of dairy workshops available, which will serve as a guarantee that the future plant will comply with all standards. With it, permits can be obtained quickly and without problems.

The objects of the industrial sector of the dairy direction is a whole complex or a dairy shop engaged in the production of relevant products, which include butter, whole and powdered milk, cheeses, ice cream, canned milk and much more. For the production of products, the enterprise is equipped with equipment, the selection of which is carried out during the development of the project.

Tasks,set before design

The main thing in design is the maximum use of resources in order to obtain high profits. For this you need:

• Determine the product range and production capacity of the enterprise.
• Develop a milk processing scheme and select technological processes for its processing for all types of products.
• Select the necessary engineering and technological equipment to equip the enterprise.

Design by stages

To carry out this process, the following works are performed:

• The design capacity of the enterprise is calculated. The range and volume of products produced is determined.
• The grocery calculation is being made. Those. the consumption of milk and cream necessary to produce the planned assortment is determined.
• Technology for the production of each type of product is being developed.
• For each type of product, the necessary equipment for its production is selected.
• A schedule for the operation of machines and devices is drawn up. It is necessary for calculating resources (water, steam, electricity, cold, compressed air) and designing engineering networks.
• Engineering, auxiliary, washing and transport equipment is selected taking into account all requirements for it.
• A plan is being developed for the placement of selected equipment, the main dimensions of production, storage and auxiliary premises are determined, in other words, the scheme of the dairy shop.
• Requirements for interior decoration, power supply,heating and ventilation, refrigeration and heat supply, lighting, fire safety, water supply and sewerage.
• Perform a project for the construction of a new building or renovation of an existing building.

When all the design stages are completed, they start building the building or refurbish the old one. While construction is underway, equipment for the dairy shop is being ordered. It remains to mount it, train staff and start work.

Equipment

To start production, you must first equip the dairy shop. The equipment in the complex has several types of different machines and units that perform a specific function. Such a chain of equipment installed in series is called a milk processing line. It includes the following equipment.

Capacitive equipment

This type of equipment is divided into tanks for receiving and storing milk, capacitive equipment for thermal and technological processes and auxiliary equipment that ensures the normal operation of production lines.

Separators

Designed for milk separation into cream and skimmed milk, centrifugal cleaning of milk, as well as for other special operations. For example, separating cottage cheese from whey, obtaining high-fat cream, bacterial purification of milk, etc.

Homogenizers

Homogenizers are used to crush the fat globules of milk, which allowsthe finished product does not delaminate during storage and ensures better absorption of dairy products by the body. Homogenization is mandatory in the production of baby dairy products, fermented milk products, ice cream and some other types of products.

Heat exchangers

These are coolers, heaters, pasteurizers of various kinds. They are continuous and intermittent. In coolers, milk or dairy products are cooled to increase shelf life. Heaters are used to increase the temperature of the milk mixture to the temperatures of the technological process, such as fermentation.

Pasteurizers

Dairy shop must be equipped with pasteurizers. They are part of a milk processing line. Serve to destroy pathogenic microorganisms in raw materials.

This is achieved by heat treatment of milk to temperatures of 75-85 ° C and a certain exposure at this temperature. When pasteurized, products retain their valuable properties almost completely.

Emulsifiers (dispersants)

This type of equipment, which is part of the milk processing line, is designed to mix various liquid and powder components and give them a uniform consistency.

Other production plants

The development of the dairy industry does not stop. Old equipment is being improved and new equipment is being invented. Particularly in demand are plants that produce cottage cheese, cheese, butter, ice cream,condensed milk. The dairy industry has production lines for the reconstitution of milk powder.

Any dairy shop is equipped with installations, the use of which helps to fulfill sanitary and hygienic requirements. These include installations for automatic centralized washing.

Milk production scheme

The milk production process diagram includes the following operations:

• Receiving raw materials. The quality of the milk received at the dairy enterprise is assessed, its quantity and volume are determined. Then the raw material is pumped from the tanks installed on the vehicles to the tanks for the primary storage of milk.
• Milk cleaning.
• Normalization, i.e. standardization of milk by mass fraction of fat.
• Compilation of mixtures for milk containing various fillers.
• Pasteurization.
• Cooling.
• Adding vitamins to milk, if available.
• Bottling in bags, bottles.
• Marking.
• Storage of finished products in the warehouse.
• Transportation to destinations.

Modular Dairy Shop

Milk processing is the most important branch of the economy. Products produced by private firms with small capacities are in great demand. Mini-dairy shops produce pasteurized milk, kefir, sour cream, fermented baked milk, cottage cheese, cheese, butter and much more. Usually the assortment of dairy products of such enterprises is small.

For the person who decidesengage in the production of dairy products, it is important that his enterprise be compact and profitable. A modular workshop is ideal for this, which is a building in the form of a container with a heating system, ventilation, water and electricity. Inside, a technological line is installed, equipped with equipment that allows you to receive, process and produce finished products packed in individual containers.

The advantage of modular enterprises: factories or workshops is their compactness. Although they are small, they are capable of receiving raw materials, pasteurizing and fermenting them. Here you can produce pasteurized milk, yogurt, kefir, cheese, cottage cheese. Process control is carried out by the remote control. The modular plant can process 500-1000 liters of milk per shift.