Nature is not just so invented, such a food product like milk. Thanks to him, not only small children, but also the young animals get nutrients for full-fledged development.
Currently, man is used by milk much more diverse than before. Now the milk is the main ingredient of a huge number of dishes. It is used in the manufacture of baking and cheeses, fermented milk products. Milk production technology is largely determined by the method of animal content. The most common to date is a binding method of consideration of livestock and non-credible, as well as combined.
Many people in a row for milk consumption, a person used exceptionally fresh milk, since he did not know how to process it for long-term storage and transportation. Given the development of technologies over time, dry milk was invented. What is dry milk? This is a soluble powder. It turns out as a result of drying solid cow's milk. Dry milk has been widely used in cooking and in the production of baby food. This milk has a sufficiently long shelf life and can be divorced in ordinary water.
Production of dry milk
This technological process includes several stages, and this is: the acceptance of raw materials and its preparation, purification of raw materials and its normalization, pasteurization and cooling, thickening in a special installation of vacuum-evailing type and homogenization, spray drying and final stage - packaging of the resulting product.
Lot of more details, consider all the stages of the production of dry milk. The resulting raw material is heated to the temperature from 35 to 40 degrees Celsius. After heating, it passes through a special cleansing filter where it is fastened. As a result of the filtering in the filter, foreign impurities remain in the form of grass and sand, dirt. The primary heating of milk is carried out for easier mixing it with various organoleptic indicators, which include the density of the product and its fat content. Next, the process of normalization occurs, or in other words, the required fat content is established. To this end, part of the whole milk is sent to the separator-cream separator. As a result of passing through the above special device, we get separately cream and skimmed milk.
The resulting normalized mixture is then sent to the setting where the pasteurization process passes. In this installation, the product is heated to the desired temperature. The heating temperature depends on the pasteurization scheme. If long-term pasteurization is selected, then the heating occurs to a temperature of 63-65 degrees and lasts 30-40 minutes. With short pasteurization, the temperature is 85-90 degrees, and the duration is 30-60 seconds, at instant - only a few seconds, but the temperature is up to 98 degrees. Then the process of cooling pasteurized milk is passed. After cooling, the milk is placed in a cumulative tank (special reservoir), and then, the desired amount in the vacuum, where it is thickened until it reaches the content of mass fractions in the amount of 40 percent. Next follows the stage of homogenization, where a homogeneous consistency is attached to the dairy mass. From here milk is heading to the drying chamber. After drying, the ready milking milk is sent to the accumulative bunker. Then there is a sifting process, after which the dry milk powder is fed to the packaging by putter.
Production of condensed milk
There are several ways to produce this dairy product. Consider one of them. At the initial stage, an acceptance of the initial raw materials is carried out and its quality is estimated. Next is the process of preparing raw materials, it is possible to dissolve and mix components. After that, the process of homogenization of the mixture and its pasteurization is carried out, and the latter is a very important stage in the entire process associated with the manufacture of condensed milk. As a result of this process, milk is heated to a temperature of 90-95 degrees Celsius. At such a temperature in milk, pathogenic microflora is destroyed, the physico-chemical properties of the product are stabilized.
After the process of pasteurization, milk retains its liquid form. Next, the milk is cooled to 70-75 degrees, and then sugar is added to it. Sugar is added as in normal form, so can use the cooked syrup (water in small quantities is heated to a temperature of 60 degrees. After that, the pre-sakened sugar is added to it, the resulting mixture is heated to 90-95 degrees, and this temperature is maintained until completely dissolving. Sugar, the resulting syrup is fed and only then added to milk). Syrup is added to milk to its thickening. Before pouring the resulting syrup into milk, it is fastened.
Next, the milk mixture with sugar in it is sent to a special vacuum-evaporator. Here it enters a special reservoir, where its instant boiling and subsequent thickening occurs. After that, the resulting mixture is cooled to 20 degree temperatures. After cooling is added to the milk seed. Seeding, this lactose, which is twisted to the state of powder. At the last stage, there is a packaging of the obtained condensed milk by putter. These can be tin cans or laminarian, polystyrene cups or polypropylene bottles. Depending on the packaging, the shelf life of condensed milk differs.
Milk Production Video
Dry milk is a powder obtained in special installations by the temperature processing of pasteurized cow. Products of this type are in demand by both the Russian segment of the market and abroad, so the manufacturer will not have problems with the organization of sales.
The powder product is used to restore whole milk in regions with undeveloped animal husbandry, cooking, cosmetology, the manufacture of sports, baby food and animal feed, cooking canned, alcohol, yogurts, sour cream and other milk products.
The main advantages of dry milk in comparison with fresh analogue are long-term (up to 8 months) storage time, convenience of transportation and use.
Raw materials and range of enterprises
According to the laws of the Russian Federation, dry milk must be manufactured in accordance with GOST R 52791-2007 "Canned dairy. Milk dry. Technical conditions. "
This document provides that the following products can be used for canning by drying:
- whole and skimmed milk;
- milk serum;
- buttermilk;
- a mixture of dairy products (solid and skimmed milk, cream, strata).
Depending on the raw material and drying technology at the exit, solid dry milk (26% fat and more), low fat milk (up to 1.5% fat), dry cream, dry serum, instant dry milk products, multicomponent mixtures (for the manufacture of puddings, ice cream etc.).
The diversity of products is based on the change in the amount of fat and the introduction of certain additives. For example, for the manufacture of dry sour milk products, normalized condensed milk, fastened with a clean culture of lactic acid bacteria, which is then dried in spray-type settings. Mixtures for ice cream produce from multicomponent mass based on milk, cream, sugar, fillers and stabilizers by drying it.
In addition to the listed, installation for the production of dry milk allow egg powder, starch, dry broths, extracts and other products. It is important to understand in case the business owner faces a lack of dairy raw materials or will decide to increase the company's scale.
Purchase of raw
The success of the business for the production of dry milk depends largely on the stability of the supply of raw materials. That is why leading this type of activity is in regions with developed agriculture. Otherwise, the risk of downtime production is great. In other matters, as mentioned above, having appropriate settings at its disposal, it is possible to redeem the production under economic realities.
Another option is to organize your own farm, calculated at least 500 goals. At the same time, starting investments are seriously increasing, the lion's share will go to the purchase of land. Construction of cowners. It will also be necessary to consider the feed strategy and provide high-quality veterinary service of cows.
If there is an opportunity to purchase milk in the region, it is better to pay attention to major farms located in close proximity to production. Collaboration with small farmers can be fraught with short-supplying and difficulty controlling the quality of the incoming product.
IMPORTANT: Each batch of raw milk must be accompanied by an established legislative packet of documents.
Business registration
Regardless of production scale, the optimal organizational form of business registration for the production of dry milk will be its analogue in your country. The fact is that it is in this segment that it is advantageous to establish cooperation with foreign partners, government agencies and major networks. All listed customer categories prefer to work with legal entities.
In the Russian Federation, a suitable taxation system is most often found by UNVD. During registration, it is also necessary to indicate the OKVED code 10.51 "Production of milk and dairy products (except for raw).
Additionally, contact Rospotrebnadzor to obtain documents confirming the compliance of products to state standards.
Equipment for the production of dry milk
The modern market is ready to offer many equipment options for the production of milk powder. If there is an impressive starting capital, the purchase of a finished monoblock will become optimal, allowing not only a powdered product, but also a wide range of milk products, including ice cream and cheeses. The cost of such a complex will be about 60 million rubles.
If we are talking about a compact installation for the manufacture of only dry milk, the cost of equipment will be about 10 million rubles Plus costs for additional technological elements - equipment for cooling and heating, pasteurizers, fatty analyzers, filters, tanks, etc. The final estimate will be depend on the power of the complex, the country of production, composition and other factors.
Often there are ads for the sale of used installations. However, here should be alert - few people want to part with a profitable business without good reason. And one of them can be substantial wear or obsolescence of the production line.
Technology of production of dry milk + video how to do
Classification
Dry milk is solid (SCM) or degreased (som). Both varieties differ in the percentage content of substances.
The shelf life of dry solid milk is less than defatted, since the fats are affected by damping. It should be stored at a temperature of from 0 to 10 ° C and relative humidity not higher than 85% to 8 months from the date of production.
The instant dry milk is obtained by mixing one-piece and skimmed milk powder. The mixture is moisturized by steam, after which it sticks out in lumps, which are then dried again.
Process description
Schematically, dry milk production technology can be represented as a phased process:
- Reception and quality control of raw materials. Milk from tanks is pumped into receiving tanks. Samples are sent to the laboratory to control the parameters.
- Preparation and cleaning of milk. The liquid is heated to 4 ° C and filtered to remove small particles, possibly remaining after a similar process in the conditions of the farm.
- Normalization. Depending on the final product formulation, the raw materials are adjusted to the desired level of fatty. This is done either by separation, separating the mass on cream and skimmed milk, or, on the contrary, introducing a more fat product into it.
- Pasteurization (heating in order to remove microorganisms). It can be long (56 ° C, 40 min.), Short (90 ° C, 1 min.) And instantaneous (98 ° C, a few seconds). The pasteurization method is selected depending on the requirements of the technological cycle operating at the enterprise.
- Cooling. The stage is required as a transition to the following.
- Thickening. The mass is placed in a vacuum-evaporated installation, where moisture is removed from it. The stage ends when the mass fraction of the dry matter reaches 40-45%.
- Homogenization. It is the process of giving a mixture of a homogeneous structure.
- Final drying. The mixture is placed in the drying drum and up to \u003d is found to a given level of humidity.
- Sift and packing. Tara is selected depending on the method of implementation. It may be a small consumer packaging or bags for implementing industrial enterprises.
Requirements for the room
For the organization of a dry milk manufacturing workshop, a separate building with high-quality driveways and all the necessary communications are required. Separate attention should be paid to the organization of modern forced ventilation, laying the power grid by 220 V and 230 V, heating and water supply.
Before starting searching for a suitable room, it is recommended to visit the SES and the fire supervision organs. It is these instances that will subsequently become frequent "guests" of the enterprise, so it is better to immediately get acquainted with all the requirements. By the way, one of them is the facing of the inner surfaces of the workshop itself and warehouse space by ceramic tiles or other materials that are easy to clean and disinfection.
Since we are talking about food production, the procedure for the production of products should be observed: from raw milk to packed powder mass. For this, at a minimum, it is necessary to prepare individual premises for receiving and storing raw materials, directly placement of installations, storage of finished products and a sanitary household area for staff.
The area of \u200b\u200bthe workshop will depend on production capacity. To install a small line designed to receive up to 300 kg of dry milk, a change will be required at least 50 m² at a minimum ceiling height of 4 m. If we are talking about a powerful enterprise, designed to release 5 and more tons of products, the total area of \u200b\u200bthe building will be no less 150 m², and the height of the ceilings is up to 15 m.
Personnel search
The number of people who will need to maintain the complex will depend on its performance. For the production of a medium-sized scale, this amount will be 10-20 people, including employees, directly serving complex, technologist, equipment adjuster, loader, security guard, accountant and sales manager. Since we are talking about food production, you should take care of high-quality daily cleaning and disinfection of premises. Otherwise, sanitary supervision authorities will find the reason to impose penalties.
Special attention in the selection of personnel should be given to the search for the technologist. In the Russian Federation, a mass of specialists with education in the field of food industry, but without work experience with the technology of obtaining the desired product. If a suitable candidate is difficult to find, it makes sense to open a vacancy for graduates of specialized educational institutions. Young professionals, of course, have no experience, but are already familiar with the latest technological solutions of the industry. Another option - when buying equipment, enter into an agreement with the personnel training manufacturer.
Promotion of goods
Even the highest quality product should be recognizable by market participants and cause their confidence. At the initial stage of the organization of business, the entrepreneur needs to develop an attractive product name, logo, booklets and other presentation materials. Also in modern conditions, do not do without a website, where potential customers can get information about the product, contact managers, leave feedback and requests for the purchase of a particular party. Also, through the site, the business owner will be able to inform about the emergence of new products, shares, participation in exhibitions of food products and other events.
Effectively hosts information on the advertisements of the region's ads, in profile directories and thematic publications, such as culinary logs, reference books, etc.
Sales markets
The main customers of the producer of dry milk can be:
- confectionery factories and mini bakeries;
- milks located in the regions with difficult agricultural conditions;
- cosmetic enterprises;
- food manufacturers;
- manufacturers of baby food and dairy mixes.
In any case, it is necessary to carefully examine the needs of the region and the country as a whole, focusing on the planned production facilities. If even at this stage there is no confidence in the possibility of selling the entire volume of goods, the business plan should be revised towards expanding the range, or to search for sales markets outside the state.
Another option is the manufacture of powdered milk as one aspect of the global production cycle of different types of products.
Dry milk is a soluble powder obtained by drying the normalized pasteurized cow's milk. The manufacture of powdered milk is due to a longer storage of this product compared to conventional milk.
There is also instant dry milk.
It is usually divorced in warm water and is used as a familiar drink, while maintaining many beneficial properties of fresh pasteurized milk. It has widespread use in cooking. It is part of many species of children's milk mixtures.
Production of dry milk
Probably not each of us knows how dry milk makes. For the first time about this product, it became known back in 1832, when the Russian chemist M. Dirchov founded the first production of dry milk. Present milk must be made of natural cow. The process is several stages. At first, the milk is normalized to the desired fatty, pasteurize and thicken in high pressure apparatus. Next, homogenize the resulting mixture and dried in special devices at temperatures of 150-180 degrees. As a result, the white powder remains - this is dry milk, or rather its dry residue that has lost 85% of its volume (water).
The only advantage of such a product in front of whole milk is the possibility of its long-term storage. Plus, he takes little space, which is very important during transportation.
The composition of dry milk is the same as the whole, just there is no water in it. Dry milk is produced in accordance with GOST 4495-87 "Milk solid dry" and GOST R 52791-2007 "Canned dairy. Milk dry. Technical conditions. "
The composition of dry milk
Dry milk is solid (SCM) or degreased (som). These two varieties of dry milk differ in the percentage content of substances.
Whole milk:
Fats (%) - 25
Proteins (%) - 25.5
Milk sugar (%) - 36.5
Minerals (%) - 9
Humidity (%) - 4
Skimmed milk:
Fats (%) - 1
Proteins (%) - 36
Milk sugar (%) - 52
Minerals (%) - 6
Humidity (%) - 5
Calorie per 100 g - 1567 kJ (373 kcal)
The shelf life of dry solid milk is less than defatted, since the fats are affected by damping. It should be stored at T from 0 to 10 ° C and relative humidity of air no higher than 85% to 8 months from the date of development.
The instant dry milk is obtained by mixing one-piece and low fat milk. The mixture is moisturized by steam, after which it sticks out in lumps, which are then dried again.
With proper obtaining, the composition of dry milk retains most of the vitamins and almost all mineral components.
In 100 grams it is contained (in brackets - content in fresh milk):
- Vitamin A in an amount of 0.013 mg (0.02 mg)
- Vitamin B1 in an amount of 0.01 mg (0.04 mg)
- Vitamin B2 - 0.02 mg (0.15 mg)
- Vitamin C - 0.4 mg (1.3 mg)
In addition, the composition of dry milk includes calcium, magnesium, phosphorus, sodium, potassium and other macro elements, providing comprehensive support for all organism systems.
If, in the production of dry milk, part of the vitamins decomposes due to the temperature processing of raw materials, then mineral components are not afraid of heat treatment and are stored in the milk powder in the same quantities that were in the fresh milk.
It is not surprising that dry milk can well be used as a replacement fresh. It is useful in that it fills the body with energy, calcium and vitamins, is easily absorbed and poorly affects the overall reaction of the digestive tract. Recovered milk can be used by patients with diabetes and gastroenterological diseases.
In addition, vitamin B12 is part of the milk milk need to voluntarily refuse to eat meat. The obvious beneficial properties of dry milk are manifested in the fact that the preparation of the drink does not require boiling: during concentration and drying it already passes pasteurization destroying various bacteria.
The disadvantages can only be considered the property to cause allergic reactions in those who do not tolerate fresh milk, and a reduced amount of vitamins at a sufficiently high energy value. Such an imbalance can lead to a set of excess weight.
Than harmful milk powder
Due to drying with high temperatures in dry milk, harmful oxycisterstoles are formed.
Because of this, dry milk is prohibited in a number of countries.
Homogenization is also not the most useful process, during which the dissecurity rotor is stirred and the exposure to a pressure of 5-400 atmospheres through a homogenizer.
All food that is prepared under pressure is harmful to humans. And under such a huge pressure, especially.
The use of dryers with high temperatures, allowing maximum products per unit of time, almost does not leave vitamins in dry milk.
Therefore, many people dry milk consider harmful. The reputation of dry milk as a useful product today spoils and various fakes, in which soy, starch and sugar are added.
It is no longer possible to call such a mixture with milk, and so that in the store does not acquire a poor-quality product, it is necessary to carefully check that milk meets GOST, and not specifications, and read information about the composition on the product packaging.
How to apply dry milk in cooking
Dry milk got very widespread in cooking and dessert business.
Educated in baking, it provides a more dense consistency of the final product, and in the composition of various creams and pastes ensures long storage of the finished product. Very often it is used to restore the drink.
Powder is enough just to mix in the right proportions with water to get liquid milk, it is not enough for the taste and smell of solid pasteurized.
When receiving dry milk, roller dryers are sometimes used. In the working process, the wall of such dryers is heated, and milk when contacting them canrames. That is why dry milk often has a "candy" smell.
Based on milk powder, various children's mixtures and feed for domestic feeding are prepared. In some cases, this drink is easier to be assisted by the child's body than the freshest maternal milk. Dry milk can even be frowning for cooking yogurt.
Also, many hostesses add milk powder to whole for luxurious. Today, unscrupulous manufacturers often under the type of solid pasteurized milk produced restored from the powder.
To avoid such deception, when buying it is necessary to carefully read the composition of the product. It should indicate only one-piece cow milk.
On the shelves of stores, along with the usual milk, you can find a dry, which differs from the classic powder consistency. The product is used in various fields of cooking, it is used to manufacture whole milk, bread, sausage products. In animal husbandry, powder goes to animal feed.
What is dry milk
Concentrate from a conventional pasteurized drink or milk powder is the dried milk. It eliminates many shortcomings of the liquid version - is stored longer, it is easier transported. At the same time, it retains an excellent composition and contains all the necessary useful substances and vitamins. The prototype of the modern product was the Milky Balbs who made residents of Siberia, freeing up milk.
For the first time, I received a dry powder Russian doctor Krichevsky, who had long evaporated liquid with the use of special technology so that all the beneficial properties of the source product were saved. After several decades, the powder is used in cooking and the food industry, enters the diet of the adult and the child.
Degreased
The petition of the product is a milk powder milk, which contains 25 times less fat than solid. Other useful substances there remains as much. Due to the low fat content, the product is stored for a long time, does not require special conditions. If you mix low-fat milk with solid, bore the ferry and dry, it will be a quick-solved product used by a barista for a coffee supplement.
Whole
High calorie and low storage is different solid milk. It is a uniformly colored powder of a white-cream color of a homogeneous consistency. Get a product from solid cow's milk. Ready powder can be dissolved without precipitation. It does not have the inclusions of yellow or brown, it is easily frozen between the fingers.
What makes dry milk
The classic product includes only one-piece cow pasteurized milk. The raw material is subjected to a complex five-step procedure for drying and homogenization, allowing you to maintain the composition of almost unchanged. The product is rich in protein, fats, lactic sugar lactose, vitamins, useful substances and microelements. No additional components (soy protein, starch, sugar) are not introduced into the composition - it worsens the quality and taste of the divorce drink.
How do
At five stages there is a dry milk production at the Russian Food Plants. The raw material serves the freshest cow's milk, which is subjected to the following changes:
- Normalization - bringing the fat content of the feedstock to the norm (reduced increase, increased - reduce). For this, the product is mixed with less fatty or with cream. This stage is needed to obtain a certain fatality ratio according to regulatory documents.
- Pasteurization is the heating of the fluid to clean it from bacteria and viruses. It is necessary to pasteurize milk for a short time, then cool.
- Thickening or cooking - at this stage, the product is boosted, divided into one-piece and low-fat subspecies, for which the processes are distinguished by time and parameters. If at this step add sugar to the product, condensed milk.
- Homogenization - receipt by the manufacturer of a homogeneous consistency.
- Drying - the resulting nutrient fluid is dried on a special machine until it reaches a certain percentage of humidity.
How to breed dry milk at home
When buying a product and subsequent preparation, it is important to comply with the proportions of breeding of the milk powder. For recovery, three parts of warm water will be required (about 45 degrees) and one part of the powder. Enter the liquid gradually, stirred thoroughly, leave for a few minutes to achieve a homogeneous dairy consistency and dissolving proteins.
Useful tips:
- cold water is undesirable, because the particles are dissolved not completely, crystallized and felt on the teeth;
- boiling water is also not suitable - it will simply turn milk;
- insstruct the fluid after breeding is necessarily because it is so optimal product, and not a water with a non-discovered protein;
- mixer for stirring use harmful - it gives too much foam;
- enter water gradually and gently so that no lumps are formed;
- cook coffee and season dry milk - it turns out delicious.
For pancakes
A popular dish in which the product under consideration is used is pancakes on dry milk. To prepare them, you will need a liter of whole milk, which is easy to dilute in the following proportion: 100 grams (8 teaspoons) of a dry powder in a liter of warm water. Add water to powder, and not vice versa, stir and wait 15 minutes so that the solution is homogeneous.
For Kashi
A pleasant breakfast will serve porridge on a dairy powder, which will be made in proportion to a glass of water 25 grams of powder. Of this quantity, a glass of reduced milk is bipoded 2.5%, which is enough for one portion. For four people, 900 ml of water and 120 grams of powder will have to dilute. Dilution fluid should be warm, stirring lasts continuously until the product is completely dissolved.
Calorie
Classic powder milk without additives on average contains 496 calories per 100 grams, which is almost 10 times higher than the usual drink. This is explained by the concentration of the product. Whole milk in the powder contains 549 kcal, and skimmed - 373. The product is rich in fats (saturated, greasy acids), sodium, potassium and food fibers. There are many sugars, proteins and vitamins.
Benefit and harm
The composition of the powder is not inferior to natural pasteurized milk. It contains calcium to strengthen bones, potassium to improve the work of the heart and blood vessels, vitamin A to increase the vision and health of the skin. In addition, milk is useful when rickets, because. Here are some more useful properties of the product:
- useful for anemia;
- choline normalizes blood cholesterol levels;
- chlorine removes swelling, cleans the body;
- magnesium and phosphorus provide comprehensive health support;
- useful in diabetes, gastroenterological diseases;
- rich in vitamin B12 and protein, according to reviews important for vegetarians or non-consuming people;
- easily absorbed, does not waste the digestive tract;
- does not contain bacteria, does not need boiling;
- the benefits of vitamins, Buz complex for the health of the body as a whole.
Dry milk harm is not so obvious, rather, it can be called a disadvantage. You can not use allergy powder, people with lactose intolerance or reacting rashes into components. It is not necessary to get involved in the product with a tendency to a set of excess weight - high energy value affects the rapid set of muscular body weight, which is then hard to return to normal - it does not fit for weight loss. This harm factor is transformed in favor of bodybuilding athletes.
Dry milk dishes
Widespread dishes from dry milk at home. Powder can be bought on the shelf of any store. It is used in cooking, confectionery and dessert business. When the milk is added to baking, makes the consistency of the finished product more dense, and during cooking creams and the paste extends their shelf life. It is convenient to use milk powder in order to restore the drink, and then use the liquid in different ways - mix with flour for pancakes or oldes, add to porridge, candy, cakes.
Dry powder in the drying process can caramell, therefore smells of candy. For this fragrance, milk love confectioners that make condensed milk, filling for glorifying cakes and pastries, candy cow. From dried milk, you can cook baby mixtures, chocolate, Ganachi to cover biscuits and cupcakes. Adding a powder to yogurt makes a consistency of homogeneous and prolongs the shelf life.
With domestic use, dry milk powder is used as a replacement of whole milk in porridge, baking, rolls, sweets. Milk is added to the mastic for tosing festive cakes, to ice cream, condensed milk, bread, cottage cheese, for layers of cupcakes. To replace some components, powder is used in the manufacture of meat, ham, meters. For sweet dishes, the product is used to prepare kisins, buns, pies, cupcakes, croissants.
Today, its own food production business is becoming increasingly important, as this industry allows you to get good profits. Unfortunately, at present, many entrepreneurs do not pay attention to the production of dry milk.
But it is sad and stupid! In most regions of our country, its manufacturers remained at all. Meanwhile, the needs of the food industry in this raw material are large, and it sometimes falls from abroad.
Where it is used
Oddly enough, but dry milk is used much more often than people are remembered. For example, it is used for the production of expensive varieties of natural cosmetics, for the manufacture of reduced milk and some fermented dairy products. This is especially true for the regions of the Far North, where cows (for understandable reasons) cannot be kept.
Of course, it is widely used in the confectionery industry, in conservation and in the manufacture of animal feed. In a word, the production of dry milk is justified at least because the sales market is huge, and its saturation is negligible.
This is especially true for those regions where dairy livestock for some reason is well developed.
Used raw materials
The advantage of business for the production of sublimated milk is also not required for large capital investments. As raw materials, it is permissible to use the cheapest milk with low fatty and the limiting content of somatic cells. The requirements of guests and equivalent to them the FZ (which is not yet) are soft enough.
Development prospects
By selling the production of dry milk, you can easily count on its further development. You have every chance on the basis of a full-fledged plant producing all types of dairy products. Given the cost of it in recent years, you will have to complain about low profits.
If you are not afraid of the strict requirements of the SES and constant inspections, we recommend paying attention to the production of dry milk mixtures for baby food.
In addition, on the same equipment you can produce egg powder, basics for soups and broths, perform extraction.
Thus, you get a multifunctional complex that can bring huge profits. By the way, how much is dry milk?
Even in international markets, the demand for milk powder is huge: for example, for a ton of this product in the USA and Canada, you can upload up to 4 thousand dollars, in Australia it is possible to sell it at about the same price, and Europe buys it for 3-3.5 thousand. Pay attention - these are only low-fat varieties!
If we talk about the products of standard fatty (about 25%), then the batch of such milk will take 5 thousand per ton. In our country, ton of products with the same fatness will cost approximately seven thousand rubles. Despite this, even our milk production is quite profitable, the profitability of which is 30-40%.
Requirements for workshops
Premises in which this food product will be produced must necessarily meet sanitation. It is necessarily necessary for the presence of a water supply system, sewage and heating, as well as electrical wiring designed for 380 volts.
It is certainly necessary to equip the workshop by systemic forced ventilation, the floor and the walls to bond with ceramic tiles. It is possible for this purpose to use plastic or other materials that are well-measurable sink and disinfect. The stores are presented to the warehouses, with the exception of the heating optional in this case.
Necessary equipment
For the production of sublimated milk, only one installation is required. This is a special drying chamber, which includes several nodes at once, the pump, the sublimation chamber itself, which works from gas or electricity, bunker for finished products. Dry milk is fed to a special setting for sieving, after which it comes from the packaging machine. Recovers, constructions and fans, fatty meters, etc. will also be required.
Direct production technology
The technology of dry milk production itself includes several stages at once: acceptance of the initial raw material and its cleaning from mechanical impurities, normalization of fatty, pasteurization and cooling. After that, in the sublimation chamber, it first thickens, then it is brought to homogeneous consistency, after which it is finally dried.
Consider all the stages of the process several more.
Detailed description of production
At first, the milk warms up to a temperature of 35-40 degrees Celsius. After that, it goes to the cleaner, where it is driven through the system of filters that remove small patches, wool and other trash that has passed through the filters on the farm.
Often, dry milk producers in Russia are facing a high content of somatic cells. This is due to the fact that the shared flow is not so rarely milking cows, patients with mastitis. So in our case of unnecessary filters does not happen!
Milk is heated so that the products with different organoleptic indicators are mixed as evenly as possible. Immediately behind it, it is sent to the normalizer where the product is separated from the required fatty and cream.
After that, there is a turn of pasteurization, the conditions of which can be much varied depending on its type: if milk heat up to 65 degrees for half an hour, then we are talking about a long species; When it is heated for up to 95 degrees for a minute - about short, and with 98 degrees and a pair of heating seconds - about instantaneous.
It serves this process to destroy malicious microflora. The milk is then cooled after that, once again filtered, and then enters the sublimation chamber, where it is evaporated until 40% of the dry matter remains in the mixture.
Then the resulting composition is homogenized, that is, they bring to a homogeneous consistency. And only after that, the production of dry skimmed milk moves into the final stage when it is subjected to final drying. In the future, the finished product is faced by corporate packaging.
Equipment and its cost
Today there are a lot of proposals on the market for the sale of equipment you need. Moreover, approximately 55-60 million rubles, it is possible to become the owner of a monoblock complex, which is easy to produce not only dry milk, but also the entire line of dairy products, even cheeses.
A separate sublimation unit will cost within 10 million rubles. The price depends on the power, the manufacturer, as well as other factors. It will require coil and heating installations, pasteurization machines and fat content analyzers, filtration systems and tanks.
What to purchase: ready-made factory or each component separately?
If you see what equipment for the production of powdered milk is required separately, then you will certainly decide that the purchase of the plant (monoblock) is more justified. In principle, it is. First, it will be much easier to establish. Secondly, having the opportunity to produce such a wide range of products, you in any way will find your niche on the market.
Simply put, high-quality and fresh milk products will be happy to take on the implementation of retail chains. Another thing is that the search for a suitable area for such a large-scale production may be difficult.
Alternative approaches
Despite the extremely high profitability of the sale of powdered milk in the regions with a weak development of agriculture, the entrepreneur is as if there may be a situation when there is no raw material for production.
In this case, the only optimal solution can be the organization of its own small dairy farm at least 500 goals of livestock. Of course, all this is ten times more precious than the adjustment of your business, but in the future you can get excellent dividends.
In addition, we once again draw your attention to the fact that if any opportunity should not be looped only on dry milk: the more varieties of this product you produce, the more protected from conjuncture risks.
In this case, the business will become much more stable. In short, summing up all of the above, I would like to recommend building a plant for the production of dry milk in those regions in which there are no raw material problems. In this case, it will be necessary to establish good logistics for the delivery of products in those areas in which its shortage is observed.
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