Milk and dairy products occupy an important place in the human diet. Milk contains all the nutrients needed by the human body without exception. One of the most distinctive and important properties of milk as a food product is its high biological value and digestibility, due to the presence of complete proteins, milk fat, minerals, trace elements and vitamins.
The digestibility of milk and dairy products ranges from 95 to 98%. Milk also promotes the absorption of other food products. Fermented milk products, which have high dietary and medicinal value, are especially important for the body. The high nutritional value of milk lies in the fact that it contains all the nutrients necessary for humans (proteins, lipids, carbohydrates, minerals, vitamins, etc.).
Making yogurt is an ancient craft, dating back thousands of years, perhaps as soon as cows, sheep or goats were domesticated. However, it is safe to assume that until the 21st century, those who made yogurt had little understanding of what happened during the various stages of its production.
The Balkan Peninsula and the Middle East are considered the birthplace of yogurt. The people living in this region know this fermented milk product in the form of natural unsweetened yogurt. Yoghurt consumption is very high, especially in Bulgaria. Obviously, in this region, yogurt plays a very important role important role in the diet of the population - yogurt is consumed not only as a refreshing drink, but also as one of the main ingredients in the preparation of many dishes, including salads and soups.
In the last decade, it has been possible to reveal and understand the essence of the process of producing yogurt thanks to discoveries and achievements in such fields as microbiology and enzymology, physics and technology, chemistry and biochemistry.
Today, the dairy industry is famous for its wide range of products. Every year the taste needs of the population are growing, and therefore there is a need to develop new dairy products.
Therefore, in this diploma work issues of developing a technology for the production of new yogurt with mint extract, choosing the best option for adding components depending on the stage of the technological process are considered.
Literature review
1.1 The state of the dairy industry in Russia
The dairy industry is one of the most important sectors of the agro-industrial complex for providing the population with food. It represents a widely branched network of processing enterprises and includes the most important industries: whole milk production, butter making, cheese making, production of canned condensed and dry dairy products, ice cream, production of baby food products, substitutes whole milk for young farm animals.
Russia is one of largest producers milk in 3rd place after the USA and India. Over the past 5-7 years, milk production and processing has stabilized. Today there are a number of problems in the dairy industry:
State of the raw material base;
Low cost recovery;
Businesses cannot operate efficiently.
Among the problems with the quality of raw materials, it should be noted that pathogenic and technically harmful microflora are often found in milk, which causes defects in milk and dairy products. Due to mastitis, the quality of milk, especially its cheeseability, is greatly reduced. Little milk meets the quality requirements for the production of baby food and fermented milk products.
Based on international experience, it is planned to bring the Russian meat and dairy processing industry to a qualitatively new level, which will ensure the renewal of the volume of products produced, an increase in its quality, and a significant increase in the range and depth of processing of raw materials. To solve these problems, it is necessary to carry out technical re-equipment of meat processing plants and dairies, as well as significantly increase the technological level of equipment used in low-power processing plants. Today, the state of the dairy industry is characterized by the functioning of enterprises that process from 3 to 500 tons of milk per shift. Industrial milk processing is a complex complex of interconnected chemical, physicochemical, microbiological, biochemical, biotechnical, thermophysical and other specific technological processes (E.R. Smirnov, 2010).
Dairy industry enterprises are equipped with modern processing equipment. Rational use of technological equipment requires deep knowledge of its features.
At the same time, it is important to preserve as much as possible the nutritional and biological value of the raw material components in the dairy products that are produced. At the same time, technical re-equipment of enterprises is being carried out, new technological lines and certain types of equipment of different capacities, different levels of mechanization and automation are being installed. Technological processes for the production of dairy products consist of separate technological operations that are performed on different machines and devices that are assembled into technological lines. At dairy industry enterprises, many typical technological operations - milk acceptance, cleaning, heat treatment - are performed using the same type of technological equipment, for different types production
According to Rosstat, in 2010, the Russian Federation produced 31.9 million tons of milk (as an agricultural product). The volume of milk production in Russia is more or less stable - 32.6 million tons were produced in 2009, and 32.4 million tons in 2008. Today's volumes, however, are significantly lower than the early post-Soviet period - in 1992, production volume was 47.2 million tons.
This is not enough to cover the country's needs - personal consumption of dairy products in 2010 amounted to 35 million tons. The shortfall in production was compensated by imports, which amounted to 8 million tons.
The structure of milk (raw milk) production in Russia indicates a relatively low market concentration. Thus, only 44.0% of milk was produced by agricultural organizations, 4.7% by farms. 50.4% of all milk produced falls on household farms, which in 2010 amounted to no less than 16.1 million tons.
In milk processing, the situation is, of course, different; large factories of federal significance occupy a significant share of the market. In general, in 2009, 10.9 million tons of whole milk products, 233 thousand tons of butter, 442 thousand tons of cheeses, and 354 thousand tons of ice cream were produced.
The production of dairy products, like all manufacturing industries in Russia, is unevenly distributed throughout the country. Thus, 53% of the production of whole milk products was provided in 2010 by the Central and Volga Federal Districts. In the production of animal oils, the share of these districts is 61.9%, in the production of cheeses - 64.4%. The share of the Siberian Federal District is 12%, 13% and 20%, respectively.
During January-June 2010, 367 thousand tons of yogurt were produced in Russia. The main part of the product produced is yogurt with food additives. The production of yogurt without food products and food additives in the period under review amounted to 60 thousand tons (16%)
Almost all yogurt produced in Russia is intended for domestic consumption. For export in January - July 2010, less than 6 thousand tons of product or 1.6% of total production was produced. Among the main recipient countries, we will highlight Kazakhstan (more than 2.5 thousand tons), Ukraine (1.08 thousand tons), Azerbaijan (0.87 thousand tons) and Kyrgyzstan (0.34 thousand tons).
The leadership in total export volumes belongs to Danone. The company is represented on the world market by such well-known brands as Danone, Fantasia, Evian, Activia, Volshebny, Danissimo, etc.
In the dairy industry, the yoghurt and yoghurt drinks segment is one of the most dynamically developing. These products are attractive to both consumers and manufacturers. First of all, this is due to the wide assortment capabilities. Manufacturers are constantly updating the range of this type of dairy products. In addition, the relatively small proportion of dairy raw materials in yoghurts allows the use of expensive and high-quality milk, which undoubtedly affects the usefulness of the product and its taste. In addition, it is worth highlighting the following feature. On the one hand, yoghurts and yoghurt drinks are products with high added value, which is more profitable for industrialists in comparison with sour cream and kefir. On the other hand, the older generation prefers kefir. For reference: in January – May 2010, kefir was produced 1.5 times more than yogurt (slightly less than 560 thousand tons). But the younger generation, on the contrary, is increasingly choosing yogurt. In this regard, the segment of yoghurts and yoghurt drinks has quite a large potential for growth and development.
According to the Russian Dairy Union in 2007. In Russia, 38.3 million tons of dairy products were sold. Of all categories of dairy products, the share of yoghurts on the market is about 9% in volume terms, while the share of viscous yoghurts is decreasing and drinking yoghurts are increasing. Thus, in 2007 In Russia, about 3.4 million tons of yoghurts were sold, which amounts to $706 million.
As for consumption, in 2007. There were 270 kg of dairy products per Russian, which is 120 kg less than the medical norm. For example, the average Frenchman annually consumes more than 400 kg of milk and dairy products, and Scandinavians consume more than 500 kg. Thus, the Russian market has a significant growth margin. However, manufacturers cannot develop methods of influencing consumers in order to increase consumption.
The growth rate of the market as a whole, according to industry agencies, in 2007. The dairy products market grew by 1% in volume terms and by 7% in monetary terms (excluding butter, margarine and processed cheeses). At the same time, the increase in the “drinking yoghurt” category in 2007 amounted to . compared to 2006 - 24%.
The yogurt market is growing at least 15% per year, while the growth in the thick segment is no more than 1-3% annually.
Forecast for the development of the yoghurt market, according to this forecast by 2011. The market volume in monetary terms will be 775.3 million dollars.
The dairy industry is one of the main sectors of the national economy that provides the population with food. It is known that the level of civilization of a state is determined by the average amount of protein consumed per capita. Of all animal proteins, milk proteins are the most complete and easily digestible by the human body. Milk protein is irreplaceable: it contains amino acids that are not synthesized artificially in the human body, regulates fat metabolism, helps protect the body and remove toxic substances from it. In milk, it is protein, not milk fat, that is the most valuable component.
The medical norm for consumption of milk and dairy products is 390 kg per capita per year. According to physiologists, “milk is in an exceptional position among the varieties of human food, and this is recognized by both everyday experience and medicine.” However, today milk consumption is much lower than normal (Fig. H).
Rice. 3.
The actual consumption of dairy products per person today is only 69.5% of the norm. Thus, market capacity could increase by more than 30% over time.
The composition of cow's milk is difficult to express in specific terms, since it is very variable and changes under the influence of various reasons (Table 3).
Table 3
Composition of cow's milk, %
|
Components of milk |
Average magnitude |
Hesitation |
|
|
Solids |
|||
|
Including: casein |
|||
|
albumins and globulins |
|||
|
Milk sugar |
|||
|
Minerals |
|||
There are more than 1,000 enterprises producing dairy products on the Russian market. Enterprises differ in scale, structure, range of products, technological features of production, etc. However, common features can be identified for all milk processing enterprises:
1. Lack of resources and uneven supply of raw materials. Today this is a particularly acute problem, which is actually divided into two components - insufficient quantities of raw milk and its unsatisfactory quality. A shortage of milk restrains the growth of production volumes and causes incomplete capacity utilization, which ultimately does not allow reaching the desired level of profitability. Unsatisfactory quality of raw materials limits the range of products and leads to increased costs, as it requires additional measures for milk processing 30 .
It should be noted that in 2008 and 2009 in Russia the trend towards an increase in raw milk production volumes continued. Moreover, if in 2007 the increase in gross milk yield was mainly achieved through personal subsidiary farms, then in subsequent years this indicator for all categories of farms was more uniform. This is due to the successful implementation of the national project “Accelerated development of livestock farming”. In 2008, farms of all categories, according to the Russian Ministry of Agriculture, produced 32.5 million tons of milk - 101.1% of the 2007 level. In 2009, milk production increased by another 0.3% compared to the previous year. In 2010, due to a dry summer in the southern and central regions, milk yields fell and the quality of milk decreased. According to estimates, in 2010 the volume of production of milk and dairy products decreased by approximately 1.5% compared to 2009.
The structure of milk production has also changed federal districts. As can be seen from Table 4, there is a tendency for gross milk yield to decrease in districts with high population density and to increase in less urbanized regions of the Russian Federation.
Table 4
Dynamics of raw milk production
This inevitably leads to a redistribution of raw materials throughout the country, which, in turn, entails equalization of the price of raw milk across districts. Note that 7-8 years ago its cost in the Moscow region was, for example, 2 times higher than in the Volga Federal District.
Table 5 shows data on the average purchase price for raw milk (with a base fat content of 3.4%) in the regions of the Russian Federation, in countries and regions of the near and far abroad in June 2008.
Table 5
Purchasing price for raw milk?4
|
Country, region, union |
Average purchase price for raw milk, June 2008, rub./kg |
|
Russian Federation |
|
|
Central Federal District |
|
|
Northwestern Federal District |
|
|
Southern Federal District |
|
|
Volga Federal District |
|
|
Ural federal district |
|
|
Siberian Federal District |
|
|
Far Eastern Federal District |
|
|
CIS countries |
|
|
Belarus |
|
|
Far abroad countries |
|
|
Central Asia |
|
|
EU New Zealand |
|
At the end of 2009, on average in Russia, according to the National Union of Milk Producers, prices increased by 2 rubles/kg, reaching 11 rubles/kg. Firstly, this is due to the seasonality of raw milk production, and secondly, with extensive activities to support the industry, in particular with import restrictions, with agreements reached on the pricing policy of processors, with the introduction of quotas for milk supplies from Belarus.
In 2010, the cost of raw milk in Russia reached a historical maximum; by the end of the year, a liter of the product had risen in price to 18 rubles.
The average purchase price for raw milk in Russia today is 14.82 rubles. per liter This price indicator is almost 50% higher than last year. The rise in price of milk is caused by a significant increase in demand for the product - in 2010 it increased by 13% - with a slight decrease in domestic production.
One of the main factors in determining the cost of raw materials is the unevenness of their production volumes throughout the year. In recent years, there has been a gradual decrease in the influence of seasonality on milk production, but the difference between the maximum and minimum volumes is still large (Fig. 4).
Rice. 4. Dynamics of seasonal price fluctuations for raw milk in the Russian Federation in 2001-2010. (average) 57
Thus, in the Republic of Tatarstan, in September 2009, milk from agricultural enterprises was supplied at an average price of 6.2 to 7.9 rubles, and in December dairies offered from 9.2 to 11.5 rubles. per liter
However, it is important that prices not only rise, but also stabilize at an objective level. Because if they are too high, this may cause a reduction in the consumption of milk and dairy products, which should not be allowed, since milk and dairy products are an important component of the diet of socially vulnerable groups of the population. If they reduce milk consumption, it will negatively affect the entire industry.
In 2009, the Institute of Agricultural Economics, on behalf of the Russian Ministry of Agriculture, developed a methodology for calculating the indicative cost of milk production. According to the calculations, the average price in Russia covering the cost of raw milk production should be approximately 9.6 rubles. for 1 kg of physical mass excluding VAT.
Thus, the average price at the end of 2009 is 11 rubles. - allows the development of dairy farming. The problems of farms are not in the price of milk, but in matters of doing business or are related to the burden of loans for large-scale technical modernization. At the same time, when talking about the price of Russian raw milk, it is necessary to compare it with world market prices. At the end of 2009 - beginning of 2010, at the lowest point of the fall, the price of raw materials in Russia is equal to the average price in European countries and significantly exceeds the world average and that prevailing in states adjacent to Russia. Thus, the average world price is 0.3 euros per 1 kg, or approximately 11 rubles. for 1 l. This means that there is no potential for price increases, otherwise economic preconditions for uncompetitive price of products appear and imports become cheaper than the cost of domestic production.
In addition to the problem of scarcity of raw materials in Russia, there is also the problem of their unsatisfactory quality. Economic relations between agricultural producers and dairy plants are based on contractual terms, commercial calculations, and each party strives to receive its own profit. In accordance with GOST R 52054-2003, it is recommended that up to 60% of the price of 1 kg of milk should be the price of protein and 40% - fat. But some enterprises set payment for fat and protein in equal proportions, so the price of 1 kg of milk with basic indicators varies in the region.
In connection with the transition to determining the second indicator in milk - protein content (the first is fat content) - agricultural enterprises lose price when selling milk, especially in winter, when its protein content is low. By reducing the base fat content from 3.5 to 3.4%, milk processing plants increase the amount of milk in the credit weight for agricultural producers by approximately 3%. but due to the fact that previously the protein content was not determined, and according to the new GOST its basic level is set at 3%, agricultural enterprises lose their qualifying weight. Most agricultural enterprises do not have laboratories or equipment to determine fat and protein content. These indicators are determined only at the dairy plant, and disagreements often arise regarding the quality of raw materials.
In the Republic of Tatarstan, there is an increase in production volumes of whole milk products, which was achieved thanks to the development of productive forces, primarily by investing in modern technologies and equipment that allow increasing output per worker and at the same time increasing the competitiveness of products (Fig. 5).
Rice. 5. Volumes of production of whole milk products in the Republic of Tatarstan 62
The leading positions in milk production in Tatarstan are occupied by 3 companies: OJSC Krasny Vostok Agro, LLC Vamin Tatarstan and CJSC Zolotoy Kolos (Table 6).
Table b
Volume of milk production by investors in the Republic of Tatarstan for January-May 2007 and 2008.
At the same time, according to the “Rating of the largest producers of agricultural products in Russia for 2006-2008,” compiled by the All-Russian Institute of Agrarian Problems and Informatics named after. A.A. Nikonov and Russian Academy agricultural sciences, OJSC "Krasny Vostok - Agro" has become the leader of the largest milk production enterprises in the Russian Federation.
2. Outdated equipment. At some enterprises, the equipment is not only very worn out (according to some estimates, on average by 40%), but also obsolete, which is confirmed by research
such scientists as A.A. Blokhin, R.R. Boev, V.I. Denisov,
One of the largest milk processors in the Republic of Tatarstan is also Vamin Tatarstan OJSC. The company includes 30 milk processing enterprises. Currently, work continues to modernize production, install the latest equipment, implement modern technologies processing and packaging of milk.
3. Wide range of products. It is not profitable for enterprises to be highly specialized, since the raw material (milk) they use has two components - fatty and low-fat.
In the mid-90s, the dairy products market of the Republic of Tatarstan sharply intensified. A characteristic feature is its extraordinary expansion due to a significant diversity of assortment and the emergence of new product groups. The niche of yoghurts is especially indicative in this sense. Today in the Republic you can find about ten types of yoghurts from various manufacturers. Constant competition, especially recently, between Russian and foreign manufacturers is one of the reasons for such a noticeable development of this segment. The formation of a strong competitive environment forced manufacturers to carefully work on every consumer parameter of the product: quality, price, design, assortment. This trend has not bypassed Vamin Tatarstan OJSC. But if the efforts of companies in the production and sale of yoghurt were mainly reduced to the sale of a “thick” product, then the niche of “drinking” yoghurt remained unfilled. The attention of Vamin Tatarstan specialists focused on it.
An analysis of the dairy industry led to the conclusion that in certain positions, domestic producers not only caught up with foreign ones, but were even able to surpass them. Today, the milk processing enterprises of the Republic of Tatarstan are rapidly expanding the range of products. Especially in the line of products with a longer shelf life (for example, yoghurts, sterilized milk, cheeses).
4. Short shelf life of raw materials and products. Shelf life is one of the most stringent restrictions. This limitation makes the task of synchronizing the supply of raw materials and production, production and distribution especially urgent.
The trend in the dairy products market is that, despite the fact that there are a significant number of brands on it, many of which can be considered national, in each region the leading products are from a local manufacturer. The success of local brands is explained not only by the high price of imported products, but also by a wary attitude towards shelf-stable dairy products.
Sterilized milk (ultra-pasteurized), that is, shelf-stable milk, is in less demand than pasteurized milk. The share of its consumers in Russia in 2010, although it increased compared to 1999 to 18.8%, is still significantly lower than the number of those who prefer regular milk - 56.9%. Sterilized milk is a relatively new product for Russian market, therefore, in addition to the high price, consumers are also concerned that preservatives have been added to it, increasing the shelf life, since the general population has formed a stereotype about the harmfulness of various preservative additives. The only region in which sterilized milk is preferred over pasteurized milk is Moscow, where the share of its consumers is about 45%, while about 29% drink pasteurized milk.’
Considering the global dairy market as a whole, it can be noted that the cumulative growth rate of global consumption of shelf-stable packaged ready-to-drink milk (such unopened milk can be transported and stored without refrigeration or preservatives) has reached 7.9% since 2004. 2010 compared to a cumulative consumption growth rate of 2.4% for the entire category (Figure 6).
Rice. 6. Consumption of liquid dairy products by segments 73
World consumption of UHT milk increased to 24.5% in 2010 (18.7% in 2004). Tetra Pak estimates that the total consumption of UHT milk will be 25.6% by 2012.
There is also a segment of consumers who purchase milk in unpackaged form directly from farmers or street vendors. In 2004, bottled milk accounted for 32.5% of total liquid dairy product consumption (global), in 2008 this figure dropped to 29.7%. Total consumption of packaged liquid dairy products is growing faster than the liquid dairy category as a whole, and is expected to approach 72% of total global consumption by 2012.
5. Geographical location of milk processing plants - near their sales region. A large number of buyers and the need to satisfy demand as quickly as possible (for example, within 24 hours from the moment the request is received by the distribution division) require coordinated, prompt and high-quality work of all interconnected enterprises - from raw milk suppliers to distribution sites.
One of the most painful problems of Russian manufacturers is the fierce struggle for distribution channels, since today retail chains put pressure on manufacturers, which is confirmed by research by such scientists as I. Gordon, A.-N.D. Magomedov, O.A. Rodionova, O.A. Rodionova. The role of this market player is becoming so significant that in some regions we can already say that they shape the market and dictate the rules of the game.
The demands of “sales monopolists” are quite understandable and are explained by growing competition between networks and the struggle for buyers. They are fighting to increase profitability indicators with square meter of its retail space, each retailer has a certain rate of return, below which one cannot fall. On the other hand, they are “terrorized” by buyers who want to have a large assortment, high quality and minimal prices (the consumer also develops along with the market and begins to dictate its terms).
In addition, a significant part of the stores do not have large warehouse areas, so goods are displayed directly on the sales floor. This explains the strict requirements for delivery - goods must be delivered to stores ready for sale, in the entire breadth of the range and sometimes in small quantities, but with a high degree of rhythm. Only in this case is it possible to maintain a stable assortment. The supplier who has the best organized sales and accounting of the supplied goods will be considered convenient. When investing in marketing and advertising, many manufacturers do not take this point into account, but even a manufacturer with a strong brand and large-scale television advertising can become a market outsider if it does not comply with the terms of the trade contract and allows late or incomplete delivery, mismatch of items in delivery and etc. For a supplier, exclusion from the network is the loss of a large market share, while for the network, the loss of a supplier is 1-2% of turnover.
Thus, the point of mutual interest and benefit for the supplier and retailer must be sought in better conditions delivery of goods, greater clarity of work.
In Russia, in particular in the Republic of Tatarstan, most dairy product producers sell finished products mainly through a network of independent retail firms, less often - in cases of distribution of products with a relatively long shelf life - they use a two-level channel, which involves a chain: processing plant - wholesale company - enterprise retail trade - the final consumer. In developed countries of the world, wholesalers occupy an important place in the sale of food, including dairy products. trading enterprises. They are divided into three groups. The first group includes universal wholesale companies that supply a full range of products to the retail chain. food products, the second group includes specialized wholesale trading enterprises engaged in the supply of a certain range of goods, the third group includes specialized enterprises supplying certain types of food.
For domestic food producers, in particular dairy products, the experience of the world's developed countries in the field of food distribution is very indicative and useful, especially since today there is a tendency to increase the share of consumption of dairy products with a relatively long shelf life.
6. Selling goods in small quantities. In most cases, the same customer needs to make multiple shipments per day. Due to refrigerated display cases hold a small amount of goods, and most retailers do not have additional refrigerators in their warehouses; dairy products are often stored in a warm room, and the consumer buys substandard goods. Therefore, it is necessary to take into account special requirements for the storage and transportation of dairy products.
The most optimal temperature regime for storage and transportation of dairy products from +2 to +6 °C. To distribute products throughout the city, the studied enterprises usually use small vans with relatively low-power refrigeration units. In summer, when the outside air temperature is very high, they cannot always provide the required temperature regime. In these cases, additionally purchase dry ice and put several pieces in the body. Dairy products cannot be frozen - this impairs their consumer properties. Accordingly, at very low air temperatures, refrigerated vans must be able to operate for heating.
Products are loaded immediately before the vehicle is dispatched. At very high or low outside temperatures, this allows you to reduce fuel consumption and maintain the required temperature in the body longer.
Most dairy products are stored in the warehouse for 1-2 days (maximum 3 days). It is necessary to regularly check the expiration dates of products and, if the product’s shelf life approaches 30% of the expiration date, it is supplied only to small stores in the city that deal retail trade. Only one-day products are sent to wholesalers or retailers in other cities.
The problem of transporting products becomes more complicated in the summer, when the capacity of the refrigeration units of a small van is not enough, and the air temperature in the body exceeds the permissible value. At this time, the manufacturer has to reduce the number of shipping points for each flight, which leads to an increase in the number of flights, but guarantees the preservation of the consumer properties of the product.
Thus, today the Russian dairy market is at the stage of development. A price balance for raw milk that would be beneficial to producers, processors, and consumers has not been achieved. Not enough funds are invested in the re-equipment of enterprises producing and processing milk, which entails an increase in the cost of finished products and a decrease in their competitiveness in the market. Also one of the most important obstacles to improvement dairy market is the lack of cooperative work both between producers, processors and sellers of products, and at the level of an individual enterprise.
- 5 Davidov R.B. Dairy Business Handbook. - M.: Selkhozgiz, 1958. - 376 p.
- Federal State Statistics Service. Official website [Electronic resource]. - Access mode: http://www.gks.ru
- Dilanyan Z.Kh. Technology of milk and dairy products. - M.: Selkhozgiz, 1957. - 518 p.
- Anasheva N.V. Current state of affairs in the Russian dairy industry // Dairy industry. - 2009. - No. 9. - P. 7-8.
- Jonsson D. Global consumers drink more milk than ever // Dairy Industry. - 2009. - No. 6. - P. 7-11.
The Russian dairy industry in the 21st century needs to solve extremely complex problems, the main of which are related to the need to:
Increasing the volume of milk production and processing to provide the population with food from its own resources in order to achieve food security of the country;
- implementation of scientific and technical policy in the field of healthy and safe nutrition;
- creating a competitive dairy production in market conditions;
- achieving sustainable development of the dairy industry in the agro-industrial complex;
- creation of waste-free production with deep and complex milk processing;
- greening science, technology, technology, production;
- integration of the Russian dairy industry into the international community.
To solve these problems, a systematic analysis of the current situation in the dairy industry is required, taking into account the international level, in the field of production, processing, consumption and development trends.
VNIMI is conducting a large and comprehensive work in this direction, including the development of forecasts for the development of the dairy industry with an analysis of its greening until 2010. The work involves specialists of various profiles - economists, ecologists, technologists, employees of research institutes and industry.
Using the principles of system analysis, an attempt is made to schematize the problem under consideration. Scheme “State of the dairy industry, production, processing, consumption and development (2000-2003)”, which allows assessing development trends domestic production in comparison with the international level is given below.
An analysis of available statistical materials shows that the dairy industry in most countries is developing steadily, and in a number of countries - Asia, North and South America and Oceania is especially dynamic.
From 1996 to 2001 Cow's milk production in the world increased by 5.3%, reaching in 2002. 501 million tons. The leaders in the production of cow's milk are the EU countries, the leading positions are occupied by Germany and France, and the latter holds first place in the EU in terms of production volumes of cheese, butter, and dry products.
In most countries of the world, there is a reduction in livestock numbers accompanied by an increase in the productivity of dairy herds. Industrial milk processing in developed countries has been growing at a slow pace in recent years, which indicates market saturation with dairy products. Consumption of drinking milk in the world reached 102.4 million tons. In Russia, the transition period to market relations had a significant impact on the development of industry. The state's withdrawal from the problems of development of the processing industry and the distortions in the privatization of enterprises led to an intensification of crisis phenomena in the industry, increased monopolism and the destruction of the existing process of integration of the food industry and agriculture. The emergence of a wide range of imported products, on the one hand, put enterprises in a difficult situation due to higher production costs, on the other hand, it convinced domestic manufacturers of the need to develop new technologies and types of products. The industry is under pressure from fierce competition and limited demand for products due to rising prices and low purchasing power of the population. Investments are characterized by a sharp decline in volume and a decrease in specific gravity capital government investments. A characteristic feature of the transition period is a change in the structure of production and the organization of the flow of milk for industrial processing. Significant amount Whole milk products are produced by small enterprises affiliated with agricultural organizations. Currently, there are more than 700 mini-factories and low-capacity enterprises, which process up to 16% of the country's milk resources. In 2001 their share in the total production of whole milk products was 19.7%, including drinking milk - 27.7%, cottage cheese - 19.8%, sour cream - 18%.
However, the decisive role in the market still belongs to large enterprises and companies, whose advantage is manifested in lower production costs, the ability to ensure environmental safety, deep complex processing of raw materials with minimal losses, as well as investing in the production of raw milk and in the development of new equipment and technology. The consolidation of agricultural production and the unification of all parts of the food market is a natural trend, not only Russian, but also global.
Currently, we are seeing the emergence of new forms of relationships between partners of the agro-industrial complex through integration on a contractual basis, the creation of agro-industrial associations, the formation of holdings, financial and industrial groups, the emergence of various forms cooperation for processing agricultural products, supply and sales. Since the late 90s, the rate of decline in milk production in livestock farming has been decreasing, and in the dairy industry there has been an increase in production.
The fastest growing sector of the dairy market is the production of yoghurts and cheeses, as well as various desserts, curd products and products with biological and fruit additives. The main trends in the development of the dairy industry are shown in Diagram 2. Consumption of dairy products in 2003. amounted to 227 kg. with the recommended consumption rate by the Institute of Nutrition of the Russian Academy of Medical Sciences - 390 kg per person / year.
Currently, milk production is increasing, but in 2010 its volumes will still be below the level of 1990, even according to the most optimistic forecasts. It is expected that the Russian Federation will remain in 2010 a country with insufficient milk production, which amounted to 33.3 million tons in 2003 (compared to 51.9 million tons in 1991). The projected increase in the volume of milk production and processing will lead to an increase in the volume of HRV and production waste, which will complicate the environmental situation.
One of the determining factors in the development of the industry, necessary for solving the set tasks, and first of all, increasing the volume of production and processing of milk, is scientific and technological progress, the main direction of which is the creation of low-waste and waste-free technologies (MVT), an integral and integral part of which is security environment.
In the 20th century, environmental problems became global due to the need to prevent degradation of nature, depletion of resources and achieve sustainable development on the planet. In our country, the need to solve them is currently becoming increasingly important.
These issues are also extremely relevant for the dairy industry, which is a material-intensive industry with a significant level of water consumption and wastewater disposal. Wastewater from dairy enterprises is characterized by a high concentration of contaminants, varied in physical and chemical composition, which determines the multi-stage nature of their treatment. The problem is complicated by the versatility and territorial dispersion of enterprises in the industry, which vary significantly in capacity and variety of products. This predetermines the versatility of solving environmental protection issues using a systematic approach, taking into account their close relationship with both various aspects of dairy production and its functioning in the agro-industrial complex system. Work in these directions is being carried out in the dairy industry of the Russian Federation. VNIMI has developed a concept of low-waste and waste-free dairy production technologies, which defines a strategy for solving the following problems:
Creation of rational, resource-saving technologies with deep, complete and comprehensive processing of main and by-product raw materials;
- collection and processing of waste - recyclable materials for food and feed purposes;
cleaning and disposal of unused waste in accordance with environmental requirements.
VNIMI carried out an analysis and assessment of the degree of low-waste in a number of dairy industries. “General concepts, terms and definitions in the field of low-waste and non-waste technologies in the dairy industry” have been developed. Are being created computer systems obtaining, processing and using technological information for the production of environmentally friendly products and industries.
A range of works has been carried out in the field of environmental protection. Recommendations have been developed for the collection and processing of industrial waste and its use for feed purposes, ensuring a reduction in pollution Wastewater by 25-30%. Waste collection schemes have been introduced into the projects of a number of enterprises.
Rational water management systems for enterprises have been created with high level(up to 95%) use of recycling water supply systems and treatment of low-contaminated wastewater. Systems of environmental standards have been developed using computers, implemented in projects and at existing enterprises. Promising types have been theoretically substantiated and studied under industrial conditions treatment facilities for complete biological treatment with extended aeration, taking into account the characteristics of dairy production - seasonal nature, fluctuations in wastewater volumes, and the level of their contamination. Biological ponds are used as part of the post-treatment facilities.
The possibility of using natural ecological systems for complete biological treatment of dairy wastewater has been scientifically substantiated. The use of wastewater in irrigation systems makes it possible to combine effective treatment with increased crop yields and prevents pollution of water bodies. The system was implemented at a butter and cheese factory in the village. Shcheta (Lithuania).
New compact structures have been developed for physical and chemical treatment, combining the processes of averaging, flow and composition and simultaneous treatment of wastewater with the release of suspended substances and fats. The pre-treatment facilities (using coagulants) include a waste processing unit using anaerobic methods. Stabilized sediments can be used as an organo-mineral fertilizer in agriculture. Recommendations for pre-treatment of wastewater using OXA coagulants have been introduced into the design of treatment facilities for the Ukhtokhman dairy plant.
Particularly relevant at present is the problem of creating an industry-wide system for monitoring key environmental indicators - water consumption, wastewater disposal, wastewater pollution, and the level of production waste. Currently, most enterprises do not have such a system. Industry pays heavy fines for exceeding environmental standards. Monitoring environmental indicators by enterprises themselves would allow not only to avoid unjustified fines, but also to rationally use raw materials, energy, water, etc., as well as assess the environmental safety of production.
The following stages of work have been carried out on the problem:
“Recommendations on the control system and methods for analyzing wastewater from the dairy industry” have been developed, as well as a method for preparing samples for analysis of wastewater, including their homogenization with an assessment of its effectiveness;
- new instrumental methods have been developed for monitoring wastewater in terms of pH, optical density, content of nitrogen compounds, suspended solids, sample preparation for analysis, etc.
- monitoring of environmental indicators using computer technologies;
initial requirements and recommendations of environmental laboratories; - regulations on the environmental laboratory.
These works constitute the scientific basis for both solving environmental protection issues at dairy industry enterprises, taking into account existing environmental requirements, and for developing new modern approaches to the concept of greening dairy production and its sustainable development.
The scientific and technical foundations for the listed areas have been developed and reflected in the completed works of the environmental protection sector of VNIMI.
Promising areas of research are the following:
Studying the scientific foundations of the integrated development and integration of dairy industry enterprises with agricultural enterprises in the agro-industrial complex system with the aim of creating waste-free territorial complexes;
- creation of a system of environmental and economic assessment of existing and newly created processes and devices of dairy production, which is necessary to increase their competitiveness in a market economy;
- creation of rational technological processes and equipment for the integrated processing of main, by-product raw materials and waste with optimization of the consumption of raw materials, material, energy and other resources and minimization of their losses;
- development of a system for monitoring key environmental indicators (water consumption, water disposal, wastewater pollution and industrial waste) with the aim of creating an industry-wide system for their optimization and control using computer technology.
- development of new effective methods and facilities for the treatment and pre-treatment of wastewater and concentrated waste from enterprises, including using anaerobic treatment methods.
In conclusion, it should be noted that the problem of the ecology of dairy production has two aspects - the creation of environmentally friendly products and environmentally friendly production. The comprehensive implementation of work in these areas, carried out at VNIMI, significantly contributes to the creation of a new scientific direction - engineering ecology of dairy production.
Literature.
1. Kharitonov V.D. Trends in the development of milk processing technologies. Materials of MNPK - Dairy industry 2004.
2. Plastinin S.A. Kharitonov V.D., etc. The state of the dairy industry in the world and the Russian Federation (yearbooks 2000-2004)
3. Sizenko E.I., Komarov V.N. Main directions of economic research in the food industry. - Bulletin of the Russian Academy of Agricultural Sciences, No. 1, 1995.
4. Lipatov N.N. Lisenkova L.L. Issues of greening food production. - Bulletin of the Russian Academy of Agricultural Sciences, No. 3, p. 22 1995.
5. Kharitonov V.D., Lisenkova L.L. Main directions of greening dairy production. - International Congress “Water”, 1998.
6. Lisenkova L.L. Nature conservation is an integral part of waste-free technology. Proceedings n.p. conferences. Stavropol. VNIIKIM. 1988.
7. Kharitonov V.D., Evdokimov I.A., Alieva L.R. Development trend of milk processing technologies. - Dairy industry, No. Yu.p.5. 2003.
8. Danilov T.P. Some problems of the development of cooperation and integration in the agro-industrial complex of the Russian Federation in market conditions (collection of scientific works) - Issues in the economics of the food industry (AgroNIITEIPP) - M. 1999.
9. Report on the research work of the State Scientific Institution VNIMI on topic 13.7, 2003, section “Development of a preliminary forecast for the greening of the dairy industry”, executors - the environmental protection sector and the economic research laboratory. MM. Churakov, Doctor of Technical Sciences ON THE. Tikhomirov (MSUPB)
In the dairy industry, fermented milk products with vegetable fillers, which have therapeutic and prophylactic properties, are currently especially popular. To eliminate the existing deficiency of dietary fiber in the diet of the population, it is most rational to add it to fermented milk drinks, as they are frequently consumed by all segments of the population.
Dietary fiber stimulates intestinal motor functions, prevents the absorption of cholesterol, plays a positive role in normalizing the composition of intestinal microflora, inhibiting putrefactive processes, and helping to reduce toxic substances.
A number of paste-like fermented milk products were obtained based on whole milk and ultrafiltration concentrate of skim milk with dietary fiber. The sources of dietary fiber were rye and wheat bran, as well as wheat fiber. A mixture of thermophilic streptococci and Bulgarian bacillus was used as a starter. To improve their taste, 2% puffings - small dried pieces of various fruits - were added to the composition of the developed paste-like products.
To adjust the physicochemical and microbiological composition of the product and its structure, crop processing products are increasingly being used. The technology of a fermented milk drink has been developed using dietary fiber from beet pulp, complex prebiotic “Lael” and buttermilk. All these components are indispensable when creating products that, along with certain functional properties, allow the use of secondary raw materials from dairy processing in their composition.
The technological process follows the traditional scheme for producing fermented milk drinks using the tank method. Based on the results of biochemical studies of the amino acid composition of a fermented milk drink with dietary fiber, it is clear that its biological value is high. This confirms the assumption about the functional properties of this product.
Recently, fermented milk products for therapeutic and prophylactic purposes, which are classified as functional products, have acquired particular importance. They have a positive effect on the human body primarily due to their ability to correct normal intestinal microflora.
In this regard, the technology of a new functional product “Bifidok” was developed, which takes into account modern medical and biological quality requirements at the level of the best domestic and foreign samples. The product was created using the bacterial concentrate “ALB”; it is a composition of three types of bifidobacteria isolated from the intestinal contents of a healthy child. In laboratory conditions, they showed their high antagonistic activity against 14 strains of pathogenic microorganisms. It is advisable to add the concentrate after thermization of the fermented milk base. The product contains starch. The use of a stabilizer eliminates the need to increase the SOMO content of milk and prevents protein aggregation.
Skimmed milk long years was a waste product from oil production and was used in significant quantities for feeding young farm animals. Meanwhile, skim milk contains all the components of milk, in almost the same quantity as in whole milk, except for fat, and they are there unchanged. The fat in skim milk is more fully absorbed due to its high dispersion. Thus, it can be used to produce functional food products. To do this, it is necessary to introduce vegetable pectin-containing additives, starter cultures based on pure cultures of lactic acid bacteria and flavoring fillers.
At the Department of Technology of Milk and Dairy Products, Saratov State Agrarian University. N.I. Vavilova conducted research on the use of pumpkin puree for the production of fermented milk products. Pumpkin is easily absorbed by the body and helps activate the digestive organs. We studied the possibility of replacing sugar with modern sweeteners (cyclamate) for people suffering from diabetes.
To eliminate the strong taste of pumpkin, which some consumers view negatively, prunes were added to the product. It is rich in many macro- and microelements and is recommended as food for diseases associated with impaired capillary permeability and hypertension.
In order to enrich the product with complete milk protein, skimmed milk powder was added in an amount of 5%. Thermophilic streptococcus and Bulgarian bacillus were taken as starter cultures in a ratio of 4:1.
As a result of the research, a recipe for a new fermented milk product was developed, methods and modes for the preparation of fillers, parameters and scheme were established technological process in hardware design. The resulting product has functional properties, since the herbal fillers and starter cultures included in it improve the functioning of the internal secretion organs and general metabolism. The production of the product is economically justified, since the raw materials (skim milk) and all components are low cost.
The results of studies of the iodine supply of the Russian population, carried out over the past decade, indicate the presence of iodine deficiency of varying degrees - from mild to severe. In this regard, a new functional fermented milk product was developed based on the extract of fucus seaweed, which contains 0.1-0.3% iodine. During the research, the influence of the ratio of fucus extract and milk base on the rate of acid formation was noted. The activating effect of the iodine-containing additive on the process of fermentation of the product has been established: the rate of acid formation increases, the duration of the coagulation process is reduced by 30-40 minutes compared to ordinary kefir.
Based on the research performed, a technological process for the production of fermented milk drink “Fuksan” using iodine-containing plant materials has been developed.
In the dairy industry, kefir is produced by fermenting milk with kefir starter. For the long-term cultivation of microorganisms that make up the microflora of kefir starter and obtaining a finished product with high quality indicators, a technology for the production of kefir with an additive has been developed to accelerate the ripening of milk and enrich kefir with biologically active substances. Licorice root syrup is used as a nutrient medium for more intensive development of kefir starter microflora. The preparation time for kefir using the additive is reduced on average by 2.5-3 hours with a stable increase in acidity to 110 єT. This is explained by more intensive cultivation of the microflora of kefir starter in milk enriched with a plant additive.
fermented milk product kefir starter
GENERAL TECHNOLOGY
DAIRY INDUSTRY
Tutorial
Novosibirsk
An overview of the history of the development of the dairy industry is given. The requirements for dairy raw materials, mechanical processing, sanitary processing of equipment and containers are considered, material balance and normalization in the production of dairy products, technical control at dairy industry enterprises, directions for the development of production and application are presented. various types packaging materials. The problems of milk quality and environmental safety of dairy products are outlined.
Preface........................................................ ........................................................ .............6
1. History of development and prospects of the dairy industry………………..7
1.1. History of the development of the dairy industry……………………………7
1.2. Main industries and range of products……………8
1.3. General retrospective of dairy production…………………………11
1.4. The role of milk and dairy products in human nutrition……………….12
1.5. Current state of the dairy industry......................................13
2. Dairy raw materials for the dairy industry……………………….........18
2.1. Types of milk raw materials for the dairy industry....................................18
2.2. Indicators characterizing the quality of dairy raw materials
their main characteristics……….................................................. ...............20
2.2.1. Physico-chemical indicators…………………................................20
2.2.2. Organoleptic characteristics……………………........................23
2.2.3. Technological indicators………………………........................24
2.2.4. Sanitary and hygienic indicators……………........................25
2.2.5. Indicators of the naturalness of milk………………...................................26
2.2.6. The concepts of “abnormal milk”, “colostrum”, “old milk”
and mastitis milk”…………………....................................... .......27
2.3. GOST requirements for the quality of natural milk
cow raw materials…………………………………………………….................................... ......29
2.3.1. Transportation and storage………………………......................34
2.3.2. Terms of acceptance, transfer and payment for milk
at dairy industry enterprises......................................34
2.3.3. Quality standards for cream and protein-carbohydrate raw materials...........38
2.4. Sanitary and hygienic conditions for obtaining benign
milk…………………..................................... ...............................45
2.4.1. Bactericidal phase of milk, ways to prolong it……….........46
2.4.2. Primary milk processing on farms......................................................48
2.4.3. Foreign substances in milk and their characteristics.........50
2.4.4. Defects of milk………………………………………………………………55
2.4.5. Factors influencing the composition and properties of milk...................................58
3. Mechanical processing of dairy raw materials……………………........................61
3.1. Filtration as the simplest method of milk purification
from mechanical impurities……………................................................... ............61
3.2. Centrifugal milk purification………………………………………………………64
3.3. Separation of milk………………………………………………………......67
3.3.1. Basic principles of the milk separation process........67
3.3.2. Factors influencing process efficiency
separation………………………………..................................68
3.4. Homogenization of dairy raw materials...................................................... ..........75
3.4.1. Purpose, purpose and essence of the homogenization process............75
3.4.2. Formation of adsorption membranes of fat globules……81
3.4.3. Factors influencing the homogenization process...................................82
3.4.4. Equipment for crushing fat globules...................................85
3.5. Membrane methods for processing dairy raw materials......................................88
3.5.1. Purpose, essence and characteristics of membrane methods
processing of dairy raw materials................................................... ...............88
3.5.2. Characteristics of membranes............................................94
4. Material balance and normalization in production
dairy products……………………………………………………………......96
4.1. Basic equations of material balance…………................................96
4.2. Normalization in the production of dairy products...................................97
5. Heat and vacuum processing of dairy raw materials………….…...................102
5.1. Heat treatment of dairy raw materials……………………......................102
5.1.1. Thermization……………………………………………………………..............102
5.1.2. Pasteurization of dairy raw materials…………………...............................103
5.1.3. Sterilization of milk………….…………………........................107
5.1.4. Ultra-high temperature treatment (UHT treatment)……..109
5.2. Traditional methods of processing milk to reduce
its bacterial contamination……………………………………………………………. ..110
5.3. Vacuum processing of dairy raw materials...................................................... 113
5.4. Cooling and freezing of milk and dairy products
products…………………………..................................................... ...........................115
6. Bacterial starter cultures, preparations and concentrates
for fermented dairy products................................................................... .120
6.1. The role of lactic acid microflora in dairy production
products…….................................................. ...........................................120
6.2. Basic principles of selection of starter cultures……...................................122
6.3. Technology for preparing starter cultures in production facilities
conditions………………………………..................................... ...................123
6.4. Quality control of laboratory and production starter cultures
and activated bacterial concentrate………………........126
7. Sanitary treatment of equipment and containers………………...................................128
7.1. Influence of the sanitary and hygienic condition of equipment
and containers for the quality of dairy products…………....................................128
7.2. Types of pollution and methods for their removal………………......................128
7.3. Requirements for detergents and disinfectants
and their types………………………………………………………..............129
7.4. Factors influencing washing efficiency………………...................133
7.5. Methods and modes of washing and disinfecting equipment,
equipment and containers………………………………………………………………..….....134
7.6. Requirements for water quality……………………………...................................137
7.7. Quality control of sanitary treatment………………...................137
8. Technical control at dairy enterprises
industry……………………………………………………………..............139
8.1. Goals and objectives of control………………………………………………………......139
8.2. Basic terms and definitions………………………........................139
8.3. Organization of control………………………………………………………..............140
9. Packaging of milk and dairy products………………..………………......144
9.1. Classification of packaging and containers......................................................144
9.2. Selection of packaging and containers……………………………………………………………......144
9.2.1. Glass packaging……………………………………………………………...145
9.2.2. Containers made of polymeric materials………………………...................145
9.2.3. Combined, cardboard and paper containers......................................147
9.2.4. Metal containers……………………………………………………......148
9.2.5. Biodegradable packaging..............................................149
9.3. Main directions of development of production and application
various types of packaging materials and containers……………...…….149
10. The problem of milk quality and environmental safety of dairy
products…………...………………………………………………………......... ..........151
10.1. Basic definitions……………………………………………………..............151
10.2. Problems of milk quality and ecology………………...................................151
10.3. Environmental characteristics milk and dairy
products………………………………………………………..............152
10.4. Scheme of environmental effects on milk and dairy products
products……………………………………….................................. .....153
10.5. Basic prerequisites for developing measures to improve the environment
dairy products…………………................................................... ..........155
10.6. Interaction between dairy industry enterprises
with the environment…………………................................................... ..........157
10.7. Scientific problems of ecology………………………………………………………157
References……………………………………………………………………......159
PREFACE
Currently, the dairy industry is one of the most important processing industries, armed with tens of thousands of units of modern technological and energy equipment, thousands of production lines, and many means of mechanization and automation of technological processes.
Exit of the dairy industry from the crisis of the 90s of the XX century. associated with the development of the scientific foundations of technology. The technology of dairy products reflects progressive industrial methods for producing high-quality and biologically complete food products from milk and is one of the applied branches of knowledge.
For further growth in the output of dairy products, it is necessary to increase milk production, improve its quality and more fully use milk raw materials through its comprehensive processing and expanding the range of dairy products. To fulfill the challenges facing the dairy industry, it is necessary to know modern methods of processing milk and its processing into various products.
“General technology of the dairy industry” is one of the disciplines of a special cycle that forms an engineer with a specialty in “Technology of milk and dairy products.” Studying this course involves studying the following disciplines: “Physical and colloidal chemistry”, “Biochemistry”, “Food chemistry”, “Microbiology”, “Thermal engineering”, “Metrology, standardization and certification”, “Processes and apparatus of food production”.
In this textbook issues were considered, including the basic requirements for the quality of dairy raw materials, a set of technological operations used to preserve natural properties freshly milked milk, general technological processes of all branches of the dairy industry, as well as the basics of technological processes for the production of dairy products.
HISTORY AND DEVELOPMENT PROSPECTS
DAIRY INDUSTRY
History of the development of the dairy industry
For thousands of years, milk and dairy products have been a constant food for humans. Industrial production with its machines and mechanisms, many workers did not invade this area for a long time - milk and its derivatives were very delicate products for processing: cream, sour cream, cottage cheese, cheese.
In Russia, commercial dairy farming originated at the end of the 18th century, when the first cheese factories for the production of cheeses, ghee, sour cream, and cottage cheese were organized on landowner estates.
The very first cheese factory began operating in 1795 on the Lotoshino estate, Lotoshinsky district, Smolensk region. Already in 1866, an artel cheese factory was opened in the village of Otrokovichi, Tver province, and a school of craftsmen was opened in the village of Edimonovo. The initiator was a prominent figure in agriculture - N.V. Vereshchagin. With the growth of the urban population, the demand for dairy products increases, and therefore dairy farming takes on a commercial entrepreneurial nature. Peasant artels and milk buyers open small artisanal dairies, most often in peasant huts or adapted premises with a minimum amount of equipment.
The development of butter and cheese making was facilitated by the construction of the Yaroslavl-Vologda and Trans-Siberian railway, as well as the introduction of separators for obtaining cream. In 1913, 71.5 million rubles were received from oil exports (2.5 times less gold was mined, i.e. 28 million rubles).
The first city dairies, processing up to 120 tons of milk per day, were built in 1860-1864. The first condensed milk plant was built in 1891 near the city of Orenburg. The founder of the scientific approach to dairy farming in Russia was A.A. Kalantar, who worked at the Edimonovskaya school since 1882 and organized the first milk testing laboratory here with scientific research. He wrote the first textbooks and manuals on dairy farming, cheese making, and butter making. In the 20th century A dairy canning industry was created, and industrial production of ice cream and processed cheese was mastered.
Currently, the Russian dairy industry unites more than 1,145 large and medium-sized enterprises of various forms of ownership, which can receive and process more than 250 thousand tons of milk per shift. Among total number enterprises of more than 670 city dairy factories, about 100 cheese-making factories, 160 creameries, more than 215 factories for the production of milk powder, whole milk substitutes and other enterprises.
In Russia there is a process of concentration and monopolization in the dairy industry. Large enterprises are gaining an increasing share of the market, especially in large Russian cities.
However, along with large enterprises producing dairy products in Russia, they rely on small and medium-sized agricultural enterprises. Thus, about 14% of whole milk products, 5% of butter and 3% of cheese are produced by medium-sized agricultural enterprises. Small enterprises produce about 6% of whole milk products, 10% of butter and 9% of cheese.
In the dairy industry
The statement that science reflects the state of industry can also be applied to the dairy industry. At the same time, it is no less true that science should be ahead of industry and lead it. Otherwise, the industry is doomed to stagnation.
In the dairy industry, priority areas of scientific research should be considered:
Creation of resource-saving technologies for closed and complete production cycles;
Creation of combined products for specific purposes, including therapeutic and prophylactic ones;
Use of skim milk, buttermilk and whey in food production;
Creation of new types of microbiological preparations;
Development of new types of packaging materials and coatings;
Development of technologies for fractionation of milk and dairy raw materials;
Improving methods for membrane processing of milk and dairy products;
Development of methods for processing milk using ultra-high pressures with the aim of purposefully changing the structure of dairy products and inactivating microflora;
Automation and computerization of the main technological processes in the production of dairy products.
The successful development of the dairy industry is directly related to the need to take into account and more closely merge the ideology of development with medical, economic, aesthetic views, eliminating the gap between developments in the field of biochemistry, microbiology, energy and resource conservation, processes and equipment, further development of coordination, cooperation and internationalization of scientific research, as well as a number of other factors.
Questions for independent work:
1. What role did Russian scientists play in the development of the dairy industry?
2. Name the basic principles of location of dairy industry enterprises.
3. Describe the results of the dairy industry’s activities over the past year and the tasks for the current one.
Test questions and assignments:
1. Name the main sectors of the dairy industry.
2. What is the nutritional and biological value of milk and dairy products?
3. What role do proteins, fats and carbohydrates play in the human body?
4. Name the main areas of research in the dairy industry.
5. Describe the current state of the dairy industry.
DAIRY RAW MATERIALS
FOR THE DAIRY INDUSTRY
2.1. Types of milk raw materials for the dairy industry
The main raw material for the production of dairy products is milk - the most valuable product of biological origin. The chemical composition of animal milk is not constant. It changes during lactation, as well as under the influence of various factors: feeding, housing, breed, age of animals and other factors.
Milk is a complex colloidal system, the properties of which are determined by the properties and quantity of its constituent parts. Thus, lactose and some salts are in a state of molecular solution, proteins are in a colloidal state, fat, depending on its temperature, is in the form of an emulsion or suspension. The dispersion medium of milk is water.
Industrial milk processing traditional ways V butter, cheese, cottage cheese, casein and other products are inevitably associated with the production of by-products: skim milk, buttermilk and whey, which can be combined under the general term - protein-carbohydrate raw materials. In addition, cream remains from the production of whole milk products, cheese, and casein. Protein-carbohydrate raw materials and cream remaining from the production of the main range are valuable secondary raw materials for the production of dairy products, including valuable dietary products and cow butter.
Skim milk and buttermilk contain 2/3 of milk solids, including almost the entire protein complex. About 50% of milk solids pass into whey. The composition and properties of whey depend on the main product and the characteristics of the technological processes for their production.
Cream is a polydisperse multiphase system, including a coarse dispersion of milk fat, a fine colloidal system of casein particles, a dispersion of lipoprotein particles, molecular solutions of whey proteins, low molecular weight nitrogen compounds of lactose, salts, etc.
Cream consists of the same components as milk, but with a different ratio between the fat phase and plasma (non-fat components). The average size There are more fat globules in cream, and the distance between them is smaller compared to milk.
Table 1
Milk and by-products are extremely valuable raw materials for the production of high-quality dairy products. Thus, cheese making is based on the property of casein to coagulate under the influence of rennet. Butter production is based on the ability of milk fat globules under the influence of mechanical factors to release and form a fat concentrate.
The preparation of fermented milk products is possible due to the ability of casein to coagulate under the influence of lactic acid, formed by the action of enzymes of lactic acid bacteria on milk sugar. The natural stable state of fresh milk as a colloidal system, determined by a certain ratio of individual components, in particular, salts, protein and others, underlies the production of canned milk. The production of food and technical casein is based on the ability of milk proteins to coagulate under the action of rennet and weak acids. The unchangeability of milk sugar during whey drying allows it to be obtained in pure form for use in the medical industry and as a raw material for the cultivation of microorganisms that produce antibiotics. Great importance has the production of milk salts, the production of which is based on the immutability minerals when processing whey.
Dairy products with high consumer properties can only be produced from dairy raw materials of appropriate quality.
The quality of dairy raw materials is understood as a set of properties ( chemical composition, physicochemical and microbiological indicators) that determine its suitability for processing.
The quality of dairy raw materials in terms of composition can be considered from three positions: chemical composition, nutritional or energy value its main components and the possibility of use on products with different chemical compositions.
Their main characteristics
Fresh natural cow's milk, a raw material obtained from healthy animals, is characterized by certain physicochemical (mass fractions of fat and protein, acidity, density, electrical conductivity, etc.), organoleptic and technological (thermal stability, rennet coagulability, etc.) properties. These properties change under the influence of factors not only depending on the stage of lactation, breed, animal diseases, but also during falsification. Therefore, their determination makes it possible to assess the naturalness, quality and suitability of milk for processing into certain dairy products.
In case of animal diseases, the composition of milk usually changes towards a decrease in lactose content and an increase in the content of salts, in particular, dissociating chloride compounds. A decrease in lactose content lowers osmotic pressure and increases the freezing point, but a simultaneous increase in salt content not only compensates for the decrease in pressure caused by a drop in lactose content, but increases it even more. This explains the strong decrease in the freezing point of milk from sick animals.
GOST requirements for quality
Good quality milk
Milk is a favorable breeding ground for the development of various microorganisms, so it is necessary to limit as much as possible the possibility of their getting into milk. This requires strict adherence to sanitary and veterinary rules for keeping and feeding animals on dairy farms, as well as sanitary and hygienic conditions for obtaining, storing and transporting milk. Sanitary and veterinary rules for agricultural enterprises have been approved, strict adherence to which contributes to the production of high-quality milk.
The main sources of bacterial and mechanical contamination of milk are the udder and skin of the animal, hands and clothing of service personnel, equipment and utensils. Constantly keeping the animal's udder clean is a prerequisite for obtaining high quality milk. The animal's coat and skin must be cleaned daily, and during the warmer months the animal must be washed.
The direct source of milk contamination is feed. At the same time, the air contains tiny particles of feed that can get into the milk during milking. Feed contaminated with soil particles allows butyric acid bacteria to enter the milk, so two hours before milking it is necessary to remove remaining feed from the feeders and ventilate the room (so that the milk does not adsorb feed odors). It is recommended to have specially designated areas for milking. It should also be taken into account that when large quantities succulent feed is difficult to keep animals clean due to disruption of the gastrointestinal tract.
Only healthy people are allowed to work on the farm; farm personnel must systematically undergo medical examinations (once a quarter, milkmaids once a month). Every year everyone is examined for tuberculosis, bacilli carriage and helminthiasis.
Before milking, milkmaids must put on clean sanitary clothing and wash their hands with clean warm water with soap.
The first prerequisite for obtaining good quality milk is that the milk must be obtained from healthy cows. Animals showing signs of infectious or other diseases must be isolated. Milk from cows suffering from anthrax, rabies, plague and other diseases is destroyed on the farm. Milk in farms quarantined for foot-and-mouth disease can be used after boiling for 5 minutes.
Currently, machine milking is used, the milk is supplied in a closed system through pipelines to the milk storage room. This eliminates contamination of milk and the adsorption of foreign tastes and odors. In this case, it is necessary to thoroughly wash and disinfect equipment and inventory. Water for washing must meet the requirements drinking water. Dairy and washing rooms must be dry, clean, bright, well ventilated, and must have cold and hot water supply.
The walls must be tiled. Responsibility for Compliance sanitary rules assigned to farm managers and directors of agricultural enterprises.
To obtain high-quality milk, you need not only to properly feed and maintain the animals, but also to maintain sanitary and hygienic conditions on the farm.
2.4.1. Bactericidal phase of milk, ways to prolong it
Milk, like any biological secretion, for example blood, has one important feature - bactericidal, or bacteriostatic, i.e. the ability to delay the reproduction or destroy those microorganisms that enter freshly milked (fresh) milk during its production.
The bactericidal nature of milk is determined by the presence in it protective equipment, such as lactelin, lysozymes, antitoxins, bacteriolysins, immune bodies, etc. They cause the reaction of agglutination, or cell gluing, precipitation (sedimentation), sequential impact on the cell membrane (lysis) with its destruction. Bactericidal substances are inactivated at a temperature of 90 °C. The period during which bacterial growth is inhibited is called the bactericidal or bacteriostatic phase. During this period, milk retains its original properties. In fresh, unrefrigerated milk, these properties are retained for 2-3 hours.
The duration of the bactericidal phase in milk depends on the physiological state of the animal, the lactation period and the sanitary and hygienic conditions of its receipt (bacterial contamination and storage temperature). The duration of the bactericidal phase depending on the milk storage temperature is presented in Table 16.
Table 16
Bactericidal properties of milk depending on storage temperature
But no matter how ideal the conditions for obtaining milk are, the duration of the bactericidal phase in natural freshly milked milk is several times shorter than the period that, under the current conditions of dairy production, milk passes from milking to processing into the final product.
In order to prolong the bactericidal phase and preserve its properties, the milk is cooled. To preserve the native properties of milk for 24 hours, its storage temperature should not be higher than 10 ° C, provided that it is obtained in compliance with sanitation and hygiene. In this case, the initial content of bacteria in milk is of great importance (Table 17).
Table 17
Effect of bacterial contamination and cooling temperature
freshly milked milk on the quality of milk during storage
From the table 17 shows that milk with a bacteria content of up to 40 thousand per 1 g after 24 hours at a temperature of 10 ° C corresponds to the highest grade according to GOST R 52054-2003. Milk with a bacteria content of 150 thousand per gram is classified as second grade, and even deep cooling does not guarantee its safety.
As the temperature of freshly milked milk decreases, the duration of bacteriostatic action increases. Hence, the most important condition preservation of the original properties of milk is its immediate cooling after cleaning from mechanical impurities.
As the temperature of raw milk decreases, most of the vitamins are also retained.
After the destruction of the bactericidal properties of milk, that is, the completion of the primary stage of development of the milk microflora, the second period begins - the stage of development of mixed microflora.
2.4.2. Primary milk processing on farms
Milk, as a raw material for the dairy industry, can be considered high quality if it retains its original properties and can be processed with maximum use of useful components. The fulfillment of this task largely depends on the primary processing of milk on dairy farms: the more efficient the primary processing, the better the quality of the milk and, therefore, the higher the efficiency of the entire dairy industry.
Primary milk processing is a complex of technological operations used to preserve the natural properties of freshly milked milk. These include: cleaning from possible mechanical impurities, cooling, storage, transportation.
Cleaning milk from possible mechanical impurities. With the manual milking method, even with strict adherence to sanitation and hygiene, it is possible that impurities such as animal hair, room dust, epithelium, and mucus may get into the milk; Particles of feed, bedding, and dust get into the milk into the milk pipe. Therefore, natural milk always contains one or another amount of mechanical impurities, the nature of which is predetermined by the specifics of keeping and feeding animals.
On-farm dairy farms use two methods of milk purification: filtration and centrifugal purification.
The technological process of primary processing must be structured in such a way that the purification stage precedes all subsequent stages (cooling, storage, transportation). If it is necessary to filter milk, preference should be given to calico or nonwoven materials and exclude filtering milk by pressing it through a filter cloth using a pump.
Cooling milk. In order to prolong the bactericidal phase and preserve its properties, the milk is cooled. To preserve the native properties of milk for 24 hours, its storage temperature should not exceed 6 °C, provided that it is obtained in compliance with sanitation and hygiene. In this case, the initial content of bacteria in milk is of great importance.
To cool freshly milked milk, dairy farms use mechanized coolers of various designs, as well as special tanks. Mechanized cooling methods are the most effective and less labor-intensive compared to cooling in flasks with ice, therefore, they are widely implemented in livestock farms. Coolers operate on the principle of counterflow of liquids. Most common in milking machines plate milk coolers. Cooling of milk in them occurs in a thin (2-4 mm) layer.
Milk cooling tanks are widely used on farms. However, in cooling tanks the milk is cooled to a predetermined temperature long time, which leads to a decrease in its quality.
The most rational scheme for cooling milk on farms should be recognized as two-stage cooling: the first stage is preliminary cooling with water in the flow with milking; the second stage is additional cooling on a plate or tubular cooler with brine.
To preserve the bacterial purity of freshly milked milk during its cooling, the gap between the processes of milking and cooling of milk should be minimized. The most effective is in-flow cooling with milking. The time gap between milking and cooling should not exceed 2 hours. When using a mechanized cooling method, give preference to plate coolers. It is more appropriate to use tanks for storing chilled milk, rather than for cooling it. The most economical and technologically efficient is two-stage cooling. The final milk cooling temperature on the farm is up to (4 + 2) °C ensures preservation of milk quality during transportation and storage for up to 24 hours. Deeper cooling of milk leads to unproductive costs and is not technologically justified.
Milk storage. Two types of tanks are used to store milk: 1) open cooler tanks and 2) closed thermos tanks. Open cooling tanks are used to cool and store milk; they have the disadvantage of a long period cooling (from 4 hours or more), which exceeds the duration of the bactericidal phase of milk. After 20 hours of storage, the bacterial content in milk increases several times, the acidity increases by 1-3 °T, and the organoleptic properties of milk deteriorate. Milk is also not protected from impurities in the form of dust and other particles. Prolonged stirring of milk with a stirrer during cooling and storage activates lipolysis to a certain extent. Thus, open cooling tanks are most appropriately used for cooling milk. In this case, storage efficiency increases.
Closed tanks are used to store milk. They are cylindrical vessels with two spherical bottoms, covered over the entire surface thermal insulation material and are enclosed in a protective steel casing. They retain the temperature of chilled milk well. During a storage period of 20 hours, the temperature of the milk increases by 1-2 °C. Milk is supplied to the tank pre-cooled on a plate cooler to storage temperature, taking into account the storage duration and the degree of temperature increase during the storage period. In closed containers, milk is protected from mechanical impurities and foreign odors.
When choosing equipment for storing milk, preference should be given to closed tanks with thermal insulation.
Transportation of milk. An important link in the technological process in milk lines are milk transport pipelines. They are used as connecting links between machines and for transporting milk from milking rooms to dairy farms. Milk pipelines for these purposes are made of glass, steel, polymer materials, and sometimes rubber (hoses), although the use of rubber hoses is considered a violation of the rules of sanitation and hygiene. Milk transport lines, depending on the material from which they are made, can have different effects on bacterial contamination and changes in milk temperature. The degree of influence on the bacterial composition of milk depends on the profile of the internal surface of the pipelines and its sanitary treatment. Based on studies of the surface of steel, glass and polyethylene pipes, it has been established that for better preservation of the quality of milk, glass milk pipes have the greatest advantages compared to polyethylene and steel ones.