Manufacture of dairy products. (1987)

Production of cheese-curd mass.

Packaging of acidophilic paste and sour cream.

The scheme of the stages of production of fermented milk products.

Evaluation of the quality of milk in the laboratory.

Separators for separating milk into cream and skimmed milk.

Pasteurizers.

The central process control panel.

COTTAGE CHEESE PRODUCTION.

Packs of cottage cheese on the conveyor.

Tanks for fermenting milk.

Laboratory for the preparation of sourdough.

Preparation of industrial starter culture.

Starter culture department.

The process of fermentation (animation).

Excess liquid is removed from the curd mass.

Chilled cottage cheese in the hopper of the filling machine.

Analysis of cottage cheese for moisture content, fat, acidity.

Packed bundles of cottage cheese on the conveyor.

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Stages of cottage cheese production using separate technology.

The protein mass enters the separator.

The scheme of dividing the mass into cottage cheese and whey (animation).

Diagram of the cooler device.

Ready-made soft dietary cottage cheese.

Tubes with soft cottage cheese on the conveyor.

PRODUCTION OF CHEESE AND COTTAGE CHEESE PRODUCTS.

Ingredients for the production of cheese and cottage cheese products (butter, granulated sugar,raisins).

The raw material is in the mixer.

Filling machine.

Pre-packaged cheese and cottage cheese products.

Cheese cakes in chocolate glaze.

Mechanized line for the production of acidophilic paste.

In the mixer, cream and syrups are added to the protein base.

The filling machine packs acidophilic paste.

PRODUCTION OF SOUR CREAM.

The scheme of pasteurization of cream(animation).

The principle of operation of the valve-type homogenizer(animation).

Packing of sour cream.

Ready-made sour-milk products.