When using dairy processing equipment, a series of process requirements must be followed to ensure product quality, safety, and production efficiency. Specifically, it can be divided into six core processes: raw material processing, pretreatment and standardization, fermentation and processing, sterilization and sterilization, packaging and sealing, cleaning and maintenance. The following is a detailed explanation:

1、 Raw material processing

1. Raw material acceptance: Raw milk entering the dairy factory should only enter the production process after passing inspection certificates, records, and quality testing.

2. Purification and cooling: Raw milk needs to be measured, purified, and cooled to 2 ℃~6 ℃ before storage to inhibit microbial growth and maintain the freshness of the raw materials.

3. Storage management: The design of the storage capacity of the original milk tank can be calculated based on 24-hour production capacity to ensure stable supply of raw materials.

2、 Pre treatment and standardization of dairy processing equipment

1. Filtration and Separation: By using centrifugal separators and other equipment, milk is separated into cream and skim milk to meet the fat content requirements of different dairy products. At the same time, using filtering equipment to remove impurities from milk ensures product purity.

2. Fat standardization: According to product requirements, the fat content in milk is accurately adjusted through a fat standardization tank and an online fat analyzer to ensure that the error of the finished product's fat content is controlled within ± 0.05%.

3. Preheating and homogenization: Plate or tube heat exchangers are used to preheat milk, improving subsequent processing efficiency. Subsequently, the large fat particles are crushed by a homogenizer to prevent fat droplets from floating to the surface and improve product stability.

3、 Fermentation and processing

1. Fermentation control: In the production of fermented milk, it is necessary to strictly control the fermentation temperature, time, and amount of bacterial strains added to ensure the fermentation effect. For example, stirred yogurt requires constant temperature during fermentation and real-time monitoring of acidity changes through a pH meter. Fermentation is terminated when the pH reaches the ideal value.

2. Stirring and Mixing: For dairy products that require stirring or mixing, such as stirred yogurt, drinking yogurt, etc., a mixer or blender should be used to ensure product uniformity. At the same time, add stabilizer, essence and other auxiliary materials according to the product characteristics to improve the taste and stability of the product.

4、 Sterilization and sterilization of dairy processing equipment

1. Selection of sterilization process: Choose the appropriate sterilization process based on the product type, such as pasteurization, ultra-high temperature sterilization (UHT), etc. Pasteurization is suitable for heat sensitive products such as yogurt, cheese, etc; UHT is suitable for products that require long-term storage, such as room temperature milk.

2. Sterilization process monitoring: During the sterilization process, real-time monitoring of key parameters such as temperature and time is required to ensure the sterilization effect. At the same time, establish measures to verify the sterilization effect, such as microbiological testing, to ensure product safety.

3. Aseptic protection: After sterilization, semi-finished products should be stored in tanks with sterile air for positive pressure protection to prevent microbial contamination. For products that require the addition of non fungicidal materials (such as bacterial strains, jam, etc.), it is necessary to ensure that the material storage environment is sterile.

5、 Packaging and sealing

1. Packaging material selection: Choose suitable packaging materials based on product characteristics and market demand, such as Tetra Pak, bottles, cups, etc. At the same time, ensure that packaging materials comply with food safety standards and are non-toxic and harmless.

2. Aseptic filling: Adopting aseptic filling technology to ensure that the product is not contaminated by microorganisms during the filling process. Aseptic filling equipment needs to be regularly cleaned and disinfected to maintain a sterile state.

3. Sealing quality inspection: After filling, the product should be sealed or sealed for testing to ensure that the seal is tight and leak free. For flexible packaging products, pressure testing or visual inspection systems can be used to check the sealing quality; For hard packaged products, it is necessary to check whether the bottle cap or can cap is tightened.

6、 Cleaning and maintenance of dairy processing equipment

1. Cleaning system configuration: Equipped with a fully automatic on-site cleaning (CIP) system, supporting efficient cleaning and disinfection of the equipment interior. The CIP system should include cleaning balls, spray heads, and other components to ensure that there are no dead corners during cleaning.

2. Cleaning program development: Develop a detailed cleaning program based on equipment type and process requirements, including parameters such as cleaning agent type, concentration, cleaning time, etc. At the same time, regularly verify the cleaning effect to ensure that the equipment hygiene meets the standards.

3. Equipment maintenance: Establish equipment maintenance and repair procedures, regularly inspect equipment, and keep records. Before each production, check whether the equipment is in normal condition to prevent situations that may affect the hygiene quality of the product. Promptly troubleshoot and record the time, cause, and potentially affected product batches when a malfunction occurs.