Organization of the production process of sour cream and sour cream product using modernized equipment

According to the latest data of Ministry Agriculture Russia, as December 2021, daily volume milk sales by agricultural organizations is 2.6% more than in same period last year, which contributes an increase production dairy products. An analysis market showed that sour cream produced growing every but its remains lower consumption. The solution this problem may be additional Non-dairy components composition latter contribute improving quality and giving product a functional orientation. equipment StimInoxGroup company selected accordance with technological process for based on total amount raw milk. carried out follows. Milk fed modular station receiving accounting milk, cooled sent tanks thermal insulation subsequent storage. From tank, separator, which, together homogenizer, connected pasteurization cooling unit. After separator-normalizer, normalized container jacket insulation, where it stored until pasteurization. Also, mass fraction fat comes then further processing. pasteurization, VDP containers fermentation maturation. To improve clot, standard configuration was modernized: PTFE scrapers were installed frame mixer mixing area; reduced stirrer speed prevent clot damage; increased power motor-reducer; heating coil not only sides, also bottom faster product. These changes make possible obtain improved organoleptic properties up some processes.