Dairy production process

1). Milk

1. Pasteurized milk

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

2. Sterilized milk

Acceptance of raw milk → clean milk → refrigerated → standardization → preheating → homogenization → ultra-high temperature instantaneous sterilization (or sterilization) → cooling → aseptic filling (or maintaining sterilization) → finished product storage

3. Yogurt

Solidification type: raw 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 strains → fermentation → adding auxiliary materials → cooling → filling → refrigeration

2). 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→packing

Skim milk powder: raw milk acceptance → clean milk → standardization (separation of fat) → (skim milk) refrigeration → sterilization and concentration → spray drying → sieving powder or passing 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

3). Other dairy products

1. condensed milk

Raw milk acceptance→clean milk→refrigeration→standardization→preheat sterilization→vacuum concentration→cooling crystallization→canning→finished product storage

2. cream

Raw milk→clean milk→fat separation→cream→sterilization→fermentation→maturation→stirring→exclusion of buttermilk→butter granules→washing→compressing→packing

3. cottage cheese

Raw milk → clean milk → refrigeration → standardization → sterilization → cooling → curd → curd cutting → stirring → discharge whey → forming and pressing → maturation → packaging