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Fermented milk production lines
  • Fermented milk production lines

Fermented milk production lines

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Brand:Plava
Country of manufacture:Russia
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Description

Lines for the production of fermented milk products in bulk from the manufacturer for export.

JSC "Plava" designs and manufactures lines for the production of various types of yoghurt with a long shelf life with aseptic packaging, as well as sour cream and kefir.


Yoghurt production:

There are several varieties of yoghurt produced by the dairy industry:

  • natural, fruity and flavored yogurt;
  • natural, fruity and flavored thermostatic yoghurt;
  • drinking yogurt;
  • Greek or filtered yogurt.

Milk pretreatment for yoghurt production does not depend on the type of yoghurt produced by the company, but plays a very important role in maintaining the quality parameters of the finished product.

It includes:

  • normalization for fat and dry matter content. The most common methods for normalizing DM content are evaporation, addition of skim milk, addition of concentrated milk or retentate obtained from skim milk by ultrafiltration or reverse osmosis;
  • deaeration (when normalized by dry matter content by adding milk powder);
  • homogenization. Basically, homogenization is carried out under a pressure of 20 - 25 MPa and at a milk temperature of 65 - 70˚C;
  • heat treatment. The most favorable conditions are the heating temperature 90 - 95˚С and the holding time of about 5 minutes;
  • cooling, as a rule, to a temperature of 40 - 45˚С.

The selection of equipment that is part of a line or section for the production of yoghurt is also an important factor, since the mechanical processing of the product greatly affects its quality.

When the pretreatment of the milk is finished and the normalized mixture has cooled down to the fermentation temperature, further processing depends on the type of yoghurt produced.

When the pretreatment of the milk is finished and the normalized mixture has cooled down to the fermentation temperature, further processing depends on the type of yoghurt produced.

In modern factories, thermostatic yoghurt and yoghurt are usually produced simultaneously with fermentation in starter tanks.

A thermostatic yoghurt production line, provided that the milk has been pretreated, consists of:

  • buffer tanks;
  • a plate heat exchanger for heating yoghurt to the fermentation temperature;
  • a mixer for adding flavorings (if necessary);
  • packaging equipment;
  • thermostating chambers;
  • refrigerating chamber or tunnel - type cooler.

The composition of the line for the production of yoghurt with fermentation in starter tanks, provided that the milk has been pre - processed, is as follows:

  • containers for fermentation;
  • pump for pumping the bunch;
  • plate heat exchanger for cooling the bunch;
  • buffer tanks for yoghurt;
  • pump for pumping yogurt;
  • dosing pump for adding fruit or flavorings;
  • packing machine.

Drinking yoghurt is a low viscosity yoghurt, usually low in fat, produced by conventional technology, with fermentation in tanks. To ensure product stability, a stabilizer is added and homogenized before the yoghurt is cooled.

The composition of the line for the production of drinking yoghurt:

  • containers for fermentation;
  • a plate heat exchanger for heating yoghurt to the fermentation temperature;
  • pump for pumping viscous products;
  • homogenizer;
  • plate heat exchanger for cooling yoghurt before packing;
  • buffer tank;
  • packing machine.

If necessary, JSC "Plava" is ready to design and manufacture lines for the production of yoghurt of various types with a long shelf life with aseptic packaging.

Greek yogurt. In the production of Greek yoghurt, the dry matter content of the product is increased after fermentation by separating the whey from the curd.

The normalized mixture is heat treated at a temperature of 90 - 95˚C for 5 minutes, then homogenized (if necessary), cooled to the ripening temperature and sent to the fermentation tanks.

After fermentation is completed, the curd is mixed, thermized at a temperature of 55 - 60 ° C and fed to a nozzle separator or ultrafiltration unit, where the whey is separated, after which the finished product is cooled and packaged.

The Greek Yogurt Production Line includes:

  • containers for fermentation;
  • plate heat exchanger (for thermization of the bunch);
  • separator for dehydration of curd curd;
  • plate heat exchanger (for cooling the finished product);
  • pumps for pumping viscous products;
  • pipelines and valves;
  • packing machine.

Equipment for the production of Greek yoghurt by the separation method produced by JSC "Plava" is already operating at the enterprises of the USA and New Zealand.

Sour cream production:

Sour cream refers to the type of fermented milk products that are obtained by fermenting cream. By changing the fat content, sour cream of different fat content is produced from the normalized mixture. Depending on the technology used, the composition of the feedstock, the fat content of sour cream can vary from 10 to 40% . Some farming enterprises produce village sour cream with a fat content of up to 60% .

Like other fermented milk products, sour cream is produced by reservoir and thermostatic methods. In addition, sour cream can be produced with various types of fillers.

Sour cream is a product that is homogeneous in structure and, depending on the fat content, has a different degree of viscosity. The taste of sour cream is pure, fermented milk with a pronounced aftertaste and aroma inherent in a pasteurized product.

The main technological processes in the production of sour cream are the normalization of cream to the required fat content, homogenization, pasteurization, fermentation, packaging and ripening.

The parameters of all technological processes, starting from the normalization of cream and ending with packaging, are in strict dependence on the physicochemical and organoleptic characteristics of the finished product.

The main equipment used in the manufacture of sour cream is the following:

  • containers for standardizing cream;
  • pumps for viscous products;
  • pasteurization and cooling unit;
  • homogenizer;
  • containers for fermenting sour cream;
  • equipment for packing;
  • cooling chamber.

The final composition of the sour cream production line depends on the characteristics of the finished product and can vary significantly in composition.

Kefir production

Kefir is one of the most common fermented milk products. The finished product should be homogeneous and viscous, with a shiny surface. The taste is fresh and sour, with a slight yeast aftertaste.

Kefir is produced using a special ferment - kefir fungi.

Currently, kefir is produced by two technological processes - thermostatic and reservoir method.

The most widely used is the reservoir method.

Production starter culture for producing kefir is prepared directly at the enterprise, or a special concentrated freeze - dried culture of the starter culture is used.

The technological production process includes the following operations:

  • acceptance and preparation of milk;
  • normalization for fat and protein;
  • homogenization;
  • pasteurization;
  • cooling;
  • fermentation;
  • fermentation;
  • cooling the clot;
  • maturation of the clot;
  • packing.

With a thermostatic method of production, the order of operations changes slightly: after fermentation, the product is packaged in consumer containers, then fermented in thermostatic chambers and then sent to the refrigerating chamber for cooling and maturation.

Pretreatment of milk for the production of kefir is carried out in the same way as for other fermented milk products, and plays a very important role in maintaining the quality parameters of the finished product.

Homogenization is a mandatory operation in the production of kefir. This operation provides a homogeneous composition of the finished product, prevents fat sedimentation. The consistency of the product will be compacted, after mixing it becomes more viscous. Basically, homogenization is carried out under a pressure of 17.5 - 20 MPa and at a milk temperature of 65 - 70˚С.

The most favorable heat treatment modes are a heating temperature of 90 - 95˚С and a holding time of about 5 minutes.

After heat treatment, the normalized mixture is cooled, as a rule, to a temperature of 23 ° C.

Then a bacterial starter is added and the curd is fermented. Fermentation takes place at the fermentation temperature. The end of fermentation is determined by the formation of a sufficiently dense clot and the achievement of a certain acidity; the fermentation process usually takes 12 hours. Then the curd is stirred and cooled to a temperature of 14 - 16 ° C and the maturation process begins. The maturation time of kefir, as a rule, is 10 - 12 hours.

After ripening, kefir is quickly cooled to a temperature of 5 - 8 ° C and sent to packaging.

With the thermostatic method, the fermented product goes to packaging, after which the product is fermented in a thermostatic chamber, after the end of the fermentation process, the product is placed in a refrigerating chamber for cooling and ripening.

Thus, the site for the production of kefir, provided that the milk has been pre - processed, consists of:

  • pasteurization and cooling plant;
  • homogenizer;
  • containers for fermentation and maturation of kefir;
  • pumps for viscous products;
  • packaging equipment.

With the thermostatic method:

  • pasteurization and cooling plant;
  • homogenizer;
  • containers for fermentation;
  • pumps for viscous products;
  • packaging equipment;
  • thermostating chambers;
  • refrigerating chamber.

In addition, when making a production starter culture at the enterprise, it is necessary to complete the starter culture department.

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Characteristics:
Brand:Plava
Country of manufacture:Russia
Information is up-to-date: 22.09.2021

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