Introduction to the working principle of dairy machinery and equipment

Working principle：

Dairy products include liquid milk, milk powder and other dairy products. The general process flow of various dairy products is as follows:

一. Liquid milk

1. Pasteurized milk:

Raw milk acceptance → clean milk → refrigeration → standardization → homogenization → pasteurization → cooling → filling → refrigeration

2. Sterilized milk:
Raw milk acceptance→clean milk→refrigeration→standardization→preheating→homogenization→ultra-high temperature instantaneous sterilization (or sterilization)→cooling→aseptic filling (or maintaining sterilization)→finished product storage.

3. Yogurt:
Solidification type: Rraw milk acceptance → clean milk → refrigeration → standardization → homogenization → sterilization → cooling → access to fermentation strains → filling → fermentation → cooling → refrigeration.
Stirring type: Raw milk acceptance → clean milk → refrigeration → standardization → homogenization → sterilization → cooling → access to fermentation bacteria → fermentation → addition of auxiliary materials → cooling → filling → refrigeration.

二. Milk powder

1. Whole milk powder, skimmed milk powder, whole milk powder with sugar：
Full-fat (full-fat with sugar) milk powder: raw milk acceptance → clean milk → refrigeration → standardization (full-fat sugar-added milk powder) → refrigeration → sterilization and concentration → spray drying → sieving powder or passing through a fluidized bed → packaging.
Skim milk powder: raw milk acceptance → clean milk → standardization (fat separation) → (skim milk) refrigeration → sterilization and concentration → spray drying → powder sieving or drying through a fluidized bed → packaging.

2. Seasoned milk powder
Acceptance of raw milk → clean milk → sterilization → refrigeration → standardization (addition of nutritional supplements and other auxiliary materials) → homogenization → refrigeration → sterilization and concentration → spray drying → sieving powder (or through fluidized bed) → packaging.

三. Other dairy products

1. Condensed milk：
Acceptance of raw milk→clean milk→refrigeration→standardization→preheat sterilization→vacuum concentration→cooling and crystallization→canning→storage of finished products.

2. Cream：
Raw milk→clean milk→fat separation→cream→sterilization→fermentation→maturation→stirring→exclusion of buttermilk→butter granule→washing→squeezing→packing.

3. Cottage cheese：
Raw milk → clean milk → refrigeration → standardization → sterilization → cooling → curd → curd cutting → stirring → draining whey → forming and pressing → maturation → packaging.

Precautions:

In the process of using the hydraulic emulsifier, you need to pay attention to the following aspects: (l) Because the nozzle of the hydraulic emulsifier is relatively small, the milk should be filtered before use, and then input into the emulsifier, otherwise it will easily block the nozzle. (2) In order to facilitate emulsification, it is necessary to reduce the surface energy of fat globules by heating. (3) In order to improve the stability of anti-aggregation, it is necessary to add an appropriate amount of emulsifier with an HLB value of about 3.5.