Organization of the production process of sour cream and sour cream product using modernized equipment
https://doi.org/10.20914/2310-1202-2022-3-82-88
Abstract
According to the latest data of the Ministry of Agriculture of Russia, as of December 2021, the daily volume of milk sales by agricultural organizations is 2.6% more than in the same period last year, which contributes to an increase in the production of dairy products. An analysis of the dairy market data showed that the volume of sour cream produced is growing every year, but its production remains lower than consumption. The solution to this problem may be the additional production of sour cream products. Non-dairy components in the composition of the latter contribute to improving the quality and giving the product a functional orientation. The equipment of the StimInoxGroup company is selected in accordance with the technological process for the production of sour cream and sour cream product based on the total amount of raw milk. The process is carried out as follows. Milk is fed to a modular station for receiving and accounting for milk, cooled and sent to tanks with thermal insulation for subsequent storage. From the tank, milk is fed to a separator, which, together with a homogenizer, is connected to a modular pasteurization and cooling unit. After the separator-normalizer, the normalized cream is sent to a container with a cooling jacket and thermal insulation, where it is stored until pasteurization. Also, milk normalized by the mass fraction of fat comes out of the separator, which is then sent for further processing. After pasteurization, the cream is sent to VDP containers for further fermentation and maturation. To improve the quality of the clot, the standard configuration of the VDP tanks was modernized: PTFE scrapers were installed on the frame mixer to increase the mixing area; reduced stirrer speed to prevent clot damage; increased power of the motor-reducer; the heating and cooling coil is installed not only on the sides, but also on the bottom of the tank, for faster heating and cooling of the product. These changes make it possible to obtain a product with improved organoleptic properties and speed up some technological processes.
About the Authors
I. I. Perederiy
LLC Stiminoksgroup
Russian Federation
Russian Federation
, , Moskovsky prospect, 11/17, Voronezh, 394026, Russia
O. I. Dolmatova
Voronezh state university of engineering technologies
Cand. Sci. (Engin.), associate professor, animal origin products technology department, Revolution Av., 19 Voronezh, 394036, Russia
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Review
For citations:
Perederiy I.I., Dolmatova O.I. Organization of the production process of sour cream and sour cream product using modernized equipment. Proceedings of the Voronezh State University of Engineering Technologies. 2022;84(3):82-88. (In Russ.) https://doi.org/10.20914/2310-1202-2022-3-82-88
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