Customer: Ltd. “Miliano”

The project was ordered on March 6, 2019.

The project was completed on April 2, 2019.

The subject of the order is a design service for disassembling and restoring a pasteurizer according to a previously agreed technical assignment with a customer in the Caspian region, the village of Agaiani.

TECHNOLOGY OF CHEESE PRODUCTION

The process of cheese production consists of the following stages and technological operations: the maturation of milk and its preparation for coagulation, the production and processing of a clot and cheese grains, self-pressing and pressing of cheese, salting of cheese, and ripening of cheese. The ripening of milk consists in aging it at a temperature of 10-12 ° C for 12-14 hours with or without the addition of a starter of lactic acid bacteria. During maturation, the composition and properties of milk change, which have a positive effect on the coagulation of milk, the starter's microflora develops more actively, which ensures the normal processing of the clot. At the same time, the release of whey from the grain is accelerated and the acidity increases more vigorously, the processes of production and ripening of cheese are accelerated. The ultimate acidity of milk after ripening should not exceed 20 ° C. Milk-clotting enzymes of animal origin and enzyme preparations based on them are used for milk coagulation in cheese making. The drug is introduced into the milk in the form of a solution, to distribute them evenly throughout the volume, the contents are thoroughly mixed for 6-7 minutes, and then left at rest until a clot forms. The duration of milk coagulation is set depending on the type of cheese, when producing hard cheeses - 30-35 minutes, for low-fat cheeses - 35-40 minutes, for soft cheeses 50-90 minutes. The coagulation of milk is carried out at a temperature of from 28 to 35 ° C. With a reduced ability of milk to coagulate, the temperature is increased within the limits for each type of cheese. The readiness of the clot is determined by its density and fracture strength. The purpose of the clot treatment is to remove the whey with the milk components dissolved in it by kneading. In the process of kneading, whey is released, the volume of grain decreases, it becomes rounded. At the end of kneading the grain is characterized by elasticity, sufficient strength and loss of initial stickiness. The duration of kneading is influenced by the temperature at which the grain is kneaded and is determined by the coagulation temperature of the milk, depending on the type of cheese produced. After kneading the grain, it is cooked, i.e. second heat to accelerate dehydration. The higher the temperature of the second heating, the better it dries the grain of cheese, after removing from 20 to 30% of serum. Coolant during the second heating using steam or hot water. When the cheese grain and whey are heated, the stickiness increases and lumps easily form; therefore, in the process of the second heating, the cheese mass is constantly stirred, preventing the formation of lumps that dry out much slower than the grain. as a result, the mass is dried unevenly. The heating process is carried out in two stages: at the first stage, the temperature is set at 39 ° C, at the second (at the end of processing) - the temperature is raised to the established for each type of cheese. Kneading grains after the second heating is called a drying. The duration of the drying is increased if more moisture is required to separate from the curd and depends on the acidity, with an increase in the acidity the drying process is accelerated. As the grain is kneaded, the excess whey is removed, the grain dries, shrinks, becomes rounded.

An important point in the technology of cheese is the correct establishment of the end of the drying of grain. Sufficiently dried grain sticks together during compression, with a slight shaking the lump crumbles, and when rubbed between the palms, the grains are separated. The grain is ready to be molded, i.e. getting a dense mass. An important factor in molding is the temperature, therefore, in order for the cheese mass not to cool, it must be molded quickly, and the temperature in the room should be kept between 18 and 20 ° C. Molding and subpressing is done in cheese-making tubs and lasts 30-40 minutes. The purpose of self-pressing and pressing cheese is to remove excess whey, maximum compaction of the cheese mass for each type of cheese. Self-pressing is carried out under the action of the weight of the cheese, and pressing - under the action of external pressure. Pre-pressing and then pressing with a gradual increase in pressure contributes to a more complete dehydration of the cheese. Cheese pressing takes place in special forms and starts with minimum loads, and then gradually increases to a maximum value and is 15-20 minutes. Duration of pressing is different for certain types of cheese. An important condition affecting the process of pressing the cheese is to maintain the temperature of the cheese mass. The most favorable air temperature in the room is from 18 to 20 ° C. Pressed cheese should have a flat, smooth surface without wrinkles, pores and cracks. Cheese salting can be carried out both unformed and molded. The most common method is salting in brine and is carried out by immersing the cheese in the salt solution. During the salting period, when an intensive fermentation process is taking place in the cheese and excessive gas formation and swelling is possible, the cheeses are kept at a low temperature - at the level of 8-12 ° C. The duration of salting depends on the speed of salt penetration into the cheese and its specific surface. The rate of salt penetration is influenced by the composition and properties of the cheese (the moisture content of the cheese mass after pressing, the density of the outer layer) and the brine parameters (concentration and temperature). Soft cheeses salt for a shorter time, hard for several days. After salting, the cheese is first dried on racks in a salting room for 2-3 days at a temperature of 10-12 ° C, then placed in special chambers for ripening, where cheese must reach the optimum acidity for each type. The process of cheese ripening depends on external conditions: temperature, relative humidity of air in the ripening chamber. The temperature in the chamber during ripening should not be lower than 12-15 ° C, by the end of ripening it should be lowered to 10 ° C, the relative humidity of the air - 88-94%, reducing to 80%. Caring for the surface of the cheese during ripening is carried out to maintain the surface in the state required for this type of cheese, to regulate microbiological and biochemical processes in the right direction and to reduce product losses. For uniform precipitation, cheeses periodically, depending on the state of the cheeses and ripening conditions, are turned over in 7-15 days. As mold or mucus appears, the cheeses are washed, dried and returned to ripening. Proper, rational care for the surface of the cheese in the ripening process contributes not only to obtaining a good quality product, but also to reducing its loss. Prevent the destruction of the crust of the cheese and the development of mucus and mold on it, reduce the weight loss of the cheese, improve the quality of the finished product and reduce the cost of cheese care during ripening using protective coatings on the surface of cheese based on paraffin. To cover the cheese with alloys using paraffiners. The surface of the cheese before coating should be dry. Cheese temperature 10-12 ° C. the temperature of the paraffin wax alloy is maintained at 140-150 ° C. Care of the waxed cheese is reduced to rubbing its surface with a dry cloth, turning over every 10-15 days.