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Enterprises for the production of milk and dairy products. Production of milk, dairy products

The Roskachestvo standard has tightened the requirements of TR CU 033/2013 on the content of antibiotics in milk. They should not be in the product even in trace amounts, just like other substances with antibacterial properties - nitroimidazoles and nitrofurans.

Purchased products were checked for falsification. So, in high-quality milk, the presence of vegetable fats is not allowed - some manufacturers use them to increase the volume of production.

If the manufacturer has added powdered milk to the composition, such products cannot be called “drinking milk”. The manufacturer is obliged to inform the buyer about this by means of the marks “reconstituted milk” or “dairy product”. Alas, not everyone took care of it.

The experts also revealed violations in the labeling of the goods - several brands deliberately distorted the information about the product, overestimating its fat content by more than 2 times.

An important part of the study is the testing of milk for the presence of E. coli bacteria, Staphylococcus aureus, Listeria, pathogens (including Salmonella) and microtoxins.

Pasteurized milk is a perishable product (its shelf life does not exceed two weeks). In the process of pasteurization at the manufacturer's plant, the raw materials are not boiled, but brought to 70 degrees, so some of the microorganisms may remain in the finished product. Fortunately, the total number of bacteria in the tested samples did not exceed the allowable limits.

Pasteurized milk is considered the most useful and the most "alive".

Milk production has changed a lot in recent years. Milkmaids no longer need to milk each cow separately - the whole process is automated. Upon receipt, the product is treated in a special way to get rid of possible infections. Quality inspectors check the products, then they package and deliver them to the consumer.

Most often, the processes of obtaining raw materials and the production of the final product take place at different plants. Milk is the main raw material that is obtained on farms from cows. It is normalized or passed through a separator and another product is obtained - cream. Milk and cream are delivered to production for the manufacture of dairy products. Raw materials are checked for quality. Particular attention is paid to the composition - quantity:

Technological process of milk production

proteins;
fats;
carbohydrates;
other substances.

They also evaluate the smell and taste - there should not be:

chemical impurities;
sharp flavors of onion, wormwood, garlic.

Next, the milk is cleaned and cooled. For this, separator and filter machines are used. As filters, gauze or polyethylene cloth is used, which is periodically changed. The product is cooled with ice or water. At the same time, cream is added to the milk to bring the percentage of fat to the desired value.

The pasteurization process is an important stage of production, as it allows you to protect consumers from infections and bacteria. To do this, the liquid is heated to a temperature of 65–90 degrees. The higher the temperature, the less time it takes to pasteurize. It is important that during the process the milk does not change color, taste, smell and texture. In Russia, raw materials are most often pasteurized for 30 minutes at 65 degrees in baths with a volume of 300–600 liters. Between the heated plates, milk is fed in a thin stream, so it heats up quickly. After that, it is immediately cooled between plates with cold water.

The last stage is packing in plastic bags, bottles or cardboard boxes. The machine puts down the production date and expiration date on the package. Dairy products are sent to stores.

Organic milk production

The production of pasteurized milk is not considered environmentally friendly. Against the backdrop of promoting a healthy lifestyle, farmers began to produce organic milk.

The first thing that is needed for this is ecological animal husbandry. There is a large pasture for cows. They are not kept locked up, but allocated by spacious camps. Farmers closely monitor the nutrition of animals. It is important that 70% of the feed is organic.

For the production of organic dairy products, it is impossible to stimulate the growth and productivity of cows with chemicals and hormones. To extend the shelf life of products, no chemical preservatives are used, only salt and lemon juice. Packaging for dairy products should also be made from environmentally friendly materials.

Production of fermented milk products

Dairy products include:

yogurt;
kefir;
fermented baked milk;
bifidoc;
"Snowball".

All of them are made on the basis of a milk base and special fungi.

The production of fermented milk products begins with the heat treatment of milk. In special tanks, it is fermented and cooled. For some time, kefir matures, then it is bottled and sent to stores. In the process of maturation, kefir acquires a specific taste that distinguishes it from curdled milk.

Yoghurts today are made from milk powder to save on raw materials. Aromatic additives, thickeners and sweeteners are added to them. The production of natural yogurt without additives is a costly process, only producers of organic products do this.

Dairy equipment

For the production of milk, machines, baths and large containers for storing dairy products are used. Products undergo cleaning, normalization, pasteurization, packaging. Each operation has its own complexes.

The pasteurization line includes equipment for:

Dairy plant equipment

reception;
cooling;
processing;
storage;
transportation.

Storage is carried out in stainless steel containers for food production. The leading complex consists of separators, filters, coolers. Raw materials are pumped between technological operations using pumps.

The main hardware scheme includes:

heaters;
separators;
pasteurizers;
coolers;
storage containers.

Milk is sold in plastic or cardboard containers. Packaging machines are responsible for packaging. Delivery to stores is carried out in trucks with isothermal bodies.

What is profitable to produce from dairy products

All dairies start with the production of milk and cream. These products do not require additional investments, large complexes, a minimum of equipment is enough. They supply milk with different fat content to stores.

To expand the range of dairy products, sour cream and cottage cheese are suitable. These products do not require additional costs, as they can be obtained from the separator. In order for milk to curdle into cottage cheese, it is fermented with acidic microorganisms, and then brought to the desired fat content with cream.

The production of concentrate - powdered milk or cream - is another direction that entrepreneurs choose for their plant. They can be sold at retail, but this is not very profitable. It is much more profitable to look for wholesale customers who produce other food products from them. Powdered milk is obtained from a skimmed product, and powdered cream is obtained from full-fat milk.

A popular way to expand production is to manufacture other dairy products:

children's cheese;
curds;
yogurts;
fermented baked milk;
kefir;
ice cream.

If equipment for the production of dry cream has already been purchased, more condensed milk can be produced. Before spraying to a dry product, the milk goes through a thickening stage, this can be used to produce another product.

The technological scheme for the production of dairy products allows you to expand the range, bring new products to the market. This will allow the company to constantly grow and enter new regions and countries.

Costs and revenues from dairy production

There are several all-Russian giants on the dairy products market that are difficult to compete with. But you can always occupy a regional niche, always supplying fresh products to your area.

The entry threshold for this market is quite high, as the cost of equipment is high. The quality standards are also high, you need to pass several checks before entering the market.

Approximate costs of starting a business:

workshop rent 200 sq. m - 140,000 rubles;
production line - 5.5 million rubles;
warehouse - 1 million rubles;
salary for employees - 360,000 rubles.

Costs are for production only, excluding farming with cows. The plant needs the following workers: director, accountant, technologist, craftsmen, workers. The plant will operate in 3 shifts.

The plant can produce 1500 liters of milk per day. Raw materials are purchased at 12 rubles per liter, and finished products are sold at 35 rubles per liter. Under these conditions, you can earn 1 million rubles per month. After deducting expenses, the net profit will be 500,000 rubles. Business payback - 1 year. The most profitable for a dairy plant is to enter international markets. Dry concentrates are especially valued abroad. 1 ton of raw materials costs 4,000–5,000 dollars there, and 4,000–5,000 rubles in Russia.

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MINISTRY OF AGRICULTURE OF THE RUSSIAN FEDERATION

FEDERAL STATE BUDGET EDUCATIONAL INSTITUTION OF HIGHER PROFESSIONAL EDUCATION

"OREL STATE AGRARIAN UNIVERSITY"

FACULTY OF BIOTECHNOLOGY AND VETERINARY MEDICINE

ABSTRACT

by discipline

"Technology of milk and beef production"

on the topic of: " Modern technologies for the production of cow's milk"

Introduction

Factors affecting the dairy productivity of livestock

Flow-shop technology of milk production

Cow milking technology

Thermal and vacuum treatment of milk

Conclusion

Bibliography

Introduction

Animal husbandry is the branch of agriculture concerned with the breeding of farm animals for the production of livestock products. Dairy and beef cattle breeding, pig breeding, sheep breeding, and poultry farming stand out in terms of their importance. The share of these industries in the production of livestock products is more than 90%. Of all food products, milk and products made from it (butter, cheese, cottage cheese, etc.) are the most valuable.

Milk contains almost all complete substances necessary for nutrition: fats, proteins, sugar, mineral salts, vitamins, enzymes, hormones, etc. The digestibility of milk as a whole and all its components is very high. The nutritional value of milk is determined by the content of solids in it. Cow's milk contains an average of 12.5% solids, the rest is water. Fat in cow's milk contains an average of 3.8 - 3.9% with fluctuations from 2.8 to 5.5%. It depends on the individual and breed characteristics of cows, the conditions of their feeding and maintenance, as well as on the lactation period. Proteins of cow's milk average 3.3%; the average content of milk sugar is 4.6 - 4.8%; the share of minerals in milk accounts for about 1%. Milk contains almost all vitamins that are soluble in fat and water. Their content largely depends on feeding, rumen microflora of ruminants and a number of other conditions. The physical properties of milk include density, which is judged by its usefulness. The density of milk depends on the breed characteristics of the cow, the conditions of its feeding, lactation period and a number of other factors. On average, it is 1.030 with fluctuations from 1.027 to 1.032.

An important role in obtaining high-quality milk, and in some cases dairy products, is played by the primary processing of milk on well-equipped farms, and consists in its cleaning, cooling, pasteurization, and normalization. Primary processing of milk aims to prepare it for transportation and sale or fresh storage.

The development of dairy cattle breeding, the organization of milk production, the requirements for its quality, the issues of processing milk into various dairy products attract the attention of scientists from different countries.

In our country, the development of animal husbandry, including cattle breeding, and the increase in animal productivity are of great importance. The creation of a solid fodder base on state and collective farms, the conduct of cattle breeding at the level of modern scientific knowledge, its concentration, specialization and all-round mechanization of production will contribute to the further development and intensification of this industry.

Factors affecting the dairy productivity of livestock

Breed and type of livestock. In the process of breeding livestock breeds, the characteristic productive qualities of animals were created. According to these qualities and taking into account milk productivity, livestock breeds can be divided into the following groups: 1) with high milk yield and low fat content in milk (black-and-white, red steppe, etc.).

Cow milk yields average 4-5 thousand kg per head per year, milk fat content is 3.6-3.7%; 2) fatty milk (Jersey, Yaroslavl, Angler, etc.). Milk yield of cows is 3-4 thousand kg of milk, milk fat content is 4.3-6% and higher; 3) with different milk yields and average fat content of milk (Simmental, Lebedin, Kostroma, etc.).

Along with the breed, intrabreed types of animals are also taken into account according to the constitution of the body and the direction of productivity: dairy, combined and meat. Holstein breed Red steppe breed

live weight. Large dairy cows are more productive and profitable. However, if you do not take into account the type of livestock, then there is a curvilinear nature of the relationship between live weight and milk yield of cows. The associated indicators of milk productivity and live weight of cows after the third calving and older of the desired type are as follows: 1000 kg of milk and more in dairy breeds with high milk yield per 100 kg of live weight, 700-800 kg of milk in cows of combined breeds per 100 kg of live weight. Up to a certain live weight of animals, milk production increases, and then decreases. The most highly productive cows of the Holstein-Friesian breed also have the highest live weight - on average up to 600 kg or more.

Feeding. The quantity and quality of milk largely depend on the amount of food eaten, its chemical composition, and the balance of the diet in terms of nutrients. The ratio of nutrients in the diet should be optimal. In the structure of the cost of milk, the share of feed is approximately 60%. Cow diets should be adjusted for the following: dry matter, energy, digestible and crude protein, sugar, starch, fiber, fat, minerals and vitamins. The optimal sugar-protein ratio is 1:1, the maximum allowable is 1.5:1.0. For cows, the most effective ratio between sugar, starch and digestible protein may be 1:1:1. Roughage fiber in diets should be at least 10%, in summer diets - at least 14% of dry matter. The fat content in cow diets can be 60% of the fat excreted in milk. Of the mineral substances, the content of calcium and phosphorus is primarily controlled. In this case, the calcium-phosphorus ratio can be in the range from 1.5:1.0 to 3:1. The most economical and effective are the diets of cows, which include in winter moderate amounts per head per day, kg: silage - 20, hay - 2-4, root crops - 10-25 or molasses - 1.0-1.5; in the summer - green fodder - 60-70 and compound feeds with a content of 110-130g of digestible protein per 1 kg (in winter - 140-150g). Of great importance in the feeding of dairy cattle in the summer are the green fodder of cultivated pastures. With an increase in the milk yield of cows, the feed consumption per kilogram of milk decreases. Feeding low-yielding cows is 1.5-2 times more expensive than high-yielding ones. One of the main tasks of breeding work is breeding animals that eat well forage. This ability is manifested already at an early age and depends on hereditary qualities. milk milking cow productivity

Care and maintenance. The conditions for the care and maintenance of livestock are an integral part of the technology and can contribute to an increase in milk yield or, conversely, cause a decrease in it. The experiments of Academician I. S. Popov found that a decrease in the temperature in the barn for every 10 ° C, other things being equal, caused an increase in the fat content in milk by 0.2% and a decrease in milk yield by 7-10%. The productivity of dairy cows is significantly affected by summer heat. As the temperature rises, both the productivity and the fat content of the milk decrease. When keeping a stall, the humidity of the air in barns should also be taken into account. The normal maintenance of livestock presupposes daily exercise for the animals. The optimal parameters of the microclimate for cows are as follows: air temperature 5-15°C, relative humidity 70-75%, air velocity 0.5 m/s, carbon dioxide concentration 0.25%. Frequent rearrangements of cows reduce their productivity by an average of 10%. Therefore, one of the requirements of industrial technology is the distribution of animals into stable groups according to their physiological state, live weight and age. Various noises, violations of the daily routine, excessively large groups of cows in loose and tie keeping have a negative effect on milk yield.

Loose keeping, tethered keeping, age of animals. One of the breeding indicators in dairy cattle breeding is the longevity of animals. Their long-term use in breeding and productive terms is economically beneficial. The age composition of cows in terms of the number of calvings is directly dependent on the intensity of introducing first-calf heifers into the herd and the severity of culling from the herd of animals unsuitable for use. The milk productivity of cows by lactation increases to the 4th, 5th, 6th lactation, and then decreases. It depends on the biological characteristics of the age and milk production of cows. Lifetime records of milk production in cows determine the maximum opportunity to use them throughout life.

Flow-shop technology of milk production

Flow-shop technology is a progressive specialization of milk production on a dairy farm or complex. Its essence lies in the fact that all animals are distributed among four production and technological workshops, depending on the physiological state and level of productivity of cows:

1) dry cows;

3) milking and insemination;

4) milk production.

Cows stay in each workshop for a strictly defined time - in accordance with the technology.

The general principles of the organization of technological processes in the flow-shop system of milk production include their proportionality, consistency, rhythm or uniformity, flow or continuity.

Based on the production technological cycle, specific workshops are created: preparation of dry cows and heifers for calving; calving cows; milking and insemination; milk production. The scientific basis of the flow-shop system is the principle of biological adequacy, that is, the correspondence of all elements of the technology to the physiological needs of animals in all periods of their life.

The flow-shop technology of milk production in farms can be carried out both in the above 4 shops (shop for dry cows, calving shop, milking and insemination shop and milk production shop), and when the milking and insemination shop is combined with the milk production shop into one unit. The three-shop option also has a number of advantages compared to the traditional technology: it improves the preparation of dry cows for calving and subsequent lactation, increases the labor productivity of machine milking operators and the efficiency of using highly mechanized barns by 13-15%, and eliminates depersonalization in servicing dairy cows. However, in this case, the opportunities for milking cows remain the same as with traditional technology. With traditional technology, from 32 to 62% of cows remain unmilked, while the use of a milking shop allows you to increase the milk yield of cows by 14-26% in general for lactation.

Dry cow shop. Cows are kept in this shop for 50 days. The main task is to prepare cows for calving and upcoming lactation of animals through rational feeding and maintenance, which increases the milk production of cows, the viability of newborn calves and reduces postpartum complications in cows.

Hotel shop. The duration of keeping cows is 25 days (8 days in the prenatal, 2 days in the birth, 15 - in the postnatal). The workshop ensures the creation of the necessary conditions for the normal course of the birth process, the preservation of newborn calves, and the prevention of violations of the optimal feeding of newborn cows.

Milking and insemination shop. Cows are kept in it for 75 days. Performs two of the most important tasks - distributing cows and their timely fruitful insemination. The success of all work in dairy cattle breeding depends on the work of this workshop.

Milk production line. (215 days). Its purpose is to achieve high productivity, normal pregnancy of cows and their timely launch due to rational feeding and maintenance, proper use of milking equipment.

The main and obligatory condition for the introduction of a flow-shop system is the strict fulfillment by each shop of its technological functions.

Industrial phase system- this is a flow-shop system for keeping animals, but with individual fixing of cows and their movement only to the maternity shop. The rest of the animals are in place. Depending on their condition, phase feeding is used.

The advantage of one system over another must be determined for farms that are under the same conditions in terms of climate, availability of feed, bedding, pastures, livestock breeds, technical equipment, and qualifications of staff.

Cow milking technology

There are two ways of milking cows: manual and machine.

Hand milking is currently of limited use as it is the most labour-intensive process; with manual milking, the cost of it is 40-50% of all costs.

Machine milking currently reaches 60-80% of the total milk production in dairy cattle breeding. In order to more quickly and completely milk out milk, the udder is massaged before milking - preparatory and at the end of it - final, which reduce the milking time from 7 minutes to 4-5 minutes, the milk flow rate increases by 70%, milk yield - from 10.5 to 11 .6 kg, or by 16%. Massage improves the blood supply to the udder, which increases the delivery of nutrients and thus creates favorable conditions for a new period of milk production in between milkings. In addition, massage protects the udder from diseases, primarily from mastitis, activates the activity of the ovaries, and helps in the timely fertilization of cows. Massage of the udder in heifers begins 3-4 months before calving and stops 20-30 days before it. Massage teaches both first-calf heifers and adult cows to stand still during milking and fully give milk. Since the milk ejection reflex occurs after 30-40 seconds, preparatory massage is carried out after washing the udder with warm water (+40 ... +45 ° C) and rubbing the udder with a clean dry towel. This whole operation should not exceed 30-50 seconds. It should be noted that machine milking of cows has a greater advantage over manual milking, primarily in that it facilitates the work of operators (milkmaids) and increases its productivity. It is better than manual and in that it is based on suction, and not on squeezing milk from the udder, thereby creating the most favorable conditions for the body of cows (closer to the natural act of sucking calves). Teats and udders of cows are less irritated than with manual milking. Machine-milked milk is cleaner. Only cows with healthy and normally developed udders and teats are suitable for machine milking. Without taking into account the individual characteristics of cows in terms of their suitability for machine milking, their annual culling reaches 15-20%. The suitability of cows for machine milking is determined by:

1. The shape of the udder - the most typical and suitable for machine milking is tub-shaped and bowl-shaped. A good udder should be: symmetrical and, when viewed, appear as if united, with evenly developed quarters;

2. The shape of the nipples: the most desirable are cylindrical, conical

3. The size of the teats: the optimal length of the teat for machine milking should be at least 5 cm and not more than 9 cm; nipple diameter not less than 2 and not more than 3.2 cm; the distance between the front nipples is not less than 6 and not more than 20 cm; rear not less than 6 and not more than 14 cm; the distance from the lower border of the nipple to the floor level is not less than 45 and not more than 65 cm,

4. Attachment of the udder - most preferably tight, not droopy.

5. The capacity of the udder, determined by the ability of the cow to accumulate and freely retain milk for 10-12 hours. This makes it possible to milk cows 2 times a day with any productivity.

6. Uniform development of the udder lobes. It is determined by the amount of milk milked from each quarter of the udder by the apparatus for separate milking of quarters. The ideal udder is when each quarter of the udder yields 25% milk yield. A quantitative indicator of the uniform development of the udder shares is the index. For machine milking, it is desirable that the udder index be at least 40%.

7. The intensity of milk flow, determined by the mass of milk received per day or for one of the milkings. Good milking productivity - 3-5 minutes, with a milk flow rate of 2-2.5 kg / min. Both low and high milk flow rates (more than 3.5 kg / min) are undesirable.

8. Residual milk or completeness of milking. This is understood as the amount of milk not milked by the milking machine, and is determined using manual milking. If more than 300 ml of milk remains in the udder of a cow after machine milking, then she is transferred to a group with manual milking.

Thermal and vacuum treatment of milk

Freshly milked milk has a body temperature of the animal - about 37 ° C, which then decreases to room temperature, that is, about 20 - 25 ° C. This temperature range is optimal for the development of microorganisms found in raw milk. To maintain the quality of milk, it is necessary to prevent the growth of microorganisms. This can be achieved by heat treatment of milk, in which, at elevated temperatures, the number of microorganisms decreases or their complete destruction occurs (thermization, pasteurization, sterilization), or by lowering the temperature (cooling and freezing). The purpose of heat treatment is to exclude the transmission of infectious diseases through milk and to increase the stability of milk during storage. To enhance the effect in the production of dairy products, heating of milk raw materials to 100 ° C or higher is combined, followed by immediate cooling to the temperatures required by the standard. The effectiveness of heat treatment depends on the resistance of microorganisms, the stability of its components and the intensity of heat treatment. The intensity of heat treatment depends on the temperature used, the duration of its exposure and the movement of the product during processing. - Cooling.

In order to inhibit the development of microorganisms, enzymatic and physico-chemical processes, when cooling raw milk and dairy products, the temperature is lowered to 2--10 ° C and stored at this temperature until processing. However, the cooling of products to low temperatures does not exclude the possibility of its microbiological spoilage, since the causative agents of spoilage of protein-containing products are mainly putrefactive bacteria. Milk cooling plants: open type closed type - Pasteurization. Milk is kept at a temperature not exceeding 76°C (low-temperature pasteurization) or at a temperature from 77°C to 100°C (high-temperature pasteurization). Such milk retains most of the useful components, but is not completely sterile and has a short shelf life - UHT. Milk is kept at a temperature of 125-140°C for just a few seconds. At the same time, first of all, due to the short duration of the process, milk retains a maximum of useful qualities: the rate of destruction of vitamins and proteins during heat treatment is much lower than the rate of destruction of microbes, thus, the technology allows you to preserve as much as possible all the useful things that are in milk, completely destroying all pathogenic microflora . - Sterilization. Milk is kept at temperatures above 100°C. Such milk is completely sterile and has a long shelf life, however, it loses a significant part of its useful components.

Conclusion

In conclusion, it can be noted that the following measures are recommended to increase milk production:

1. Specialization and concentration of production.

2. Creation of a solid forage base capable of satisfying the needs of livestock in nutrients for the full realization of the genetic potential of productive qualities.

3. Development of a set of measures to improve the technology of keeping and feeding livestock.

4. Rationalization of replacement rearing systems that ensure the growth of milk production with a significant improvement in payment for feed by products.

5. Purposeful use of intensive breeds of dairy cattle, on the basis of which highly productive herds of animals are created.

6. In-depth selection and breeding work to improve existing and create new breeds of dairy cattle that can ensure highly profitable production of high-quality products.

Scientific research and extensive production practice have shown that only specialized farms with a high concentration of livestock contribute to the introduction of industrial production methods. Industrialization makes it possible to completely eliminate low-productive manual labor, replacing it with highly productive mechanized and automated use of machines, automation and robotics. Measures should be taken to radically improve natural pastures, develop more advanced and modern methods of ensiling and haylage, which will make it possible to reduce losses during harvesting and storage and to obtain high-quality fodder.

Biotechnology in dairy cattle breeding is gaining more and more importance. The main biotechnological methods are genetic and cell engineering, the essence of which is the possibility of determining genes and isolating them from the genome of some animals for integration into the genome of other individuals. This will give the animals predetermined positive properties. Thus, the use of all the factors of intensification of milk production in cattle breeding makes it possible to raise the industry to a higher level of development, to make it highly profitable.

The introduction of the livestock intensification program provides for the solution of the following problematic issues:

1. High level of specialization and concentration of milk production.

2. Optimal structure of forage production and creation of a sustainable forage base.

3. The use of highly productive breeds of dairy cattle with a high genetic potential for productive qualities in milk production.

4. Application of highly efficient progressive technologies in dairy cattle breeding.

5. Mastering the mechanization and automation of labor-intensive processes in cattle breeding.

6. Improving the organization of labor and production on dairy farms and complexes.

Bibliography

1. Arzumanyan E.A. "Livestock". - M.: Agropromizdat, 1991.

2. Arzumanyan E.A., Buguchev A.K., Soloviev A.A. "Cattle breeding". M.: Kolos. 1984.

3. Drummers N.V. "Dairy business". - M.: Agropromizdat, 1990. Kleimenov N.I. "Complete feeding of cattle". - M.: Kolos, 1975

4. Petrov E.B., Taratorkin V.M. "The main technological parameters of the modern technology of milk production in livestock complexes (farms)". - M .: FGUNU "Rosinformagrotech", 2007

5. Roshchin P.M. "Mechanization in animal husbandry". - M.: Agropromizdat, 1988

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The composition of milk.

Natural milk is a complex food product containing (on average): 3.7% fat; 3.5% proteins; 4.9% lactose (milk sugar); 0.7% mineral compounds; 87.2% water.

Its quality depends on the fat content of milk. The characteristic taste of butter is determined by milk fat, which differs in chemical composition from fats of other types. Although milk fat is of animal origin, it contains (by weight) only 0.3% cholesterol. Milk fat is lighter than other components, and when milk is allowed to stand, it floats, forming a layer of cream. In natural milk, fat is distributed throughout the volume in the form of small balls (drops) enclosed in a thin shell that prevents them from sticking together.

Milk contains three types of proteins: casein, albumin and globulin. The most important of these is casein, which contains all the most important amino acids. It can coagulate under the action of acids or enzymes such as rennin (rennet). The production of many types of cheese is based on the coagulation of casein by rennin.

Lactose is found only in milk. It doesn't taste as sweet as sucrose (cane or beet sugar) and is less soluble in water, but it's what gives milk its sweet flavor. It has been established that the participation of lactose in the digestive process contributes to the retention of calcium in the body. However, there is also the problem of lactose intolerance by the human body, which is typical for representatives of those ethnic groups or entire peoples whose diets usually do not include milk. Lactose incompatibility is manifested, as a rule, through diseases of the gastrointestinal tract various gastritis and diarrhea. However, people suffering from the incompatibility of their organisms with lactose can, without compromising their health, eat (preferably in small portions) fermented milk products such as buttermilk or yogurt.

Minerals contained in milk are very essential components of nutrition. The most important of these are calcium and phosphorus, which are absolutely necessary for the restoration of bone tissue. Just 0.9 liters of milk gives the body as much calcium as 20 chicken eggs or 11.7 kg of lean beef or 2.2 kg of wheat bread.

All vitamins are present in milk, but most of all it contains vitamin A and vitamin B 2 (riboflavin, or lactoflavin).

PRODUCTION OF NATURAL MILK

Dairy farms and milk delivery.

The basis of a highly productive herd is breeding bulls and cows, which transmit lactation abilities to their offspring through the female line. The choice of breed is influenced by the personal preferences of farmers, natural and climatic conditions, the availability of suitable feed and the situation in local markets for dairy products.

In order for natural milk to be marketed to meet the high requirements of sanitary hygiene, several conditions must be met, the main of which are the cleanliness and sterility of cows, operators and equipment, as well as immediate cooling and processing of the product. The primary responsibility for the purity and hygiene of milk lies with dairy farmers and dairies. Cows are milked twice or thrice a day.

For the storage of fresh milk of the highest grade, drain tanks with refrigerated heat-insulated walls are used, which make it possible to cool a significant amount of fresh milk to a temperature not exceeding 10 ° C in 2 hours or less. The ideal temperature for the forced storage of milk in a drain tank is considered to be a plus temperature of no higher than 4 ° C. Every day or every other day, a special milk truck with a hermetically sealed thermostatic tank takes milk from a stationary drain tank of a dairy farm. Most drivers of such milk carriers carry out the primary analysis of milk, having the appropriate licenses. Typically, the driver inspects the surface of the milk in the farmer's sump for signs of non-compliance with milking and storage conditions, smells the milk and measures its temperature. If he discovers any deficiencies in the milk, he refuses to take it. In the case of a favorable assessment of the quality, he measures the amount of milk received in order to determine its value. Then the entire volume of milk received is thoroughly mixed and a test sample is taken from it for laboratory analysis. Having received milk from several farms, the milk truck delivers the entire collection to the dairy plant.

Factory processing of milk.

Dairy farms receive the greatest profit when bringing natural milk or cream in liquid form to consumers. At the same time, buyers also benefit, as they consume all the beneficial substances contained in milk.

Almost every major city has a dairy plant, which pasteurizes farm milk, packages it and supplies it to trading enterprises. Factory processing of natural milk consists of several successive processes: acceptance, clarification and normalization (by fat content), homogenization, pasteurization, cooling, packaging and delivery to customers. All materials and equipment used in factory dairy production should be easy to clean and wash, have a long service life and be so chemically passive that they do not cause any deterioration in the products produced or the health of its consumers.

acceptance.

Immediately after delivery of milk from farms, its temperature is measured and a control sample is taken. In addition, samples are taken using a drop sampler for analysis for fat content. These samples, collected in sterile laboratory vessels, together with samples taken from the supply farms of this batch of milk, undergo laboratory analysis to determine the quality of the product. In order for milk to be recognized as high-quality, it must correspond to the established norm in terms of fat content, do not contain pathogenic microbes and traces of antibiotics.

Normalization.

In dairies, the accepted milk is defatted by separating the cream.

The milk normalizer is similar in design to the separator, but it has an adjustment that ensures the removal of a given proportion or all of milk fat. The normalized milk enters the inner cylinder of the apparatus from below and rises upwards. The volume of the cylinder is filled with conical plates located close to each other; these plates, when rotated, develop centrifugal forces in milk that exceed the force of gravity by 5,00010,000 times. The greatest centrifugal force acts on the heaviest component of the milk suspension, driving it away from the axis of rotation to the cylindrical shell of the apparatus. Milk fat is lighter than water and therefore accumulates in the central area of the separator.

Pasteurization.

The pasteurization process consists in heating milk to 6070 ° C and aging in order to destroy pathogenic bacteria that may be present in it. Pasteurization was originally proposed to destroy the tubercle bacillus. Mycobacterium tuberculosis, which at that time was often contained in milk. At present, the technology of farm milk production virtually eliminates the possibility of the existence of a tuberculosis bacillus in it, but milk continues to be pasteurized in order to neutralize other types of bacteria that are dangerous to human health.

There are three methods of pasteurization used in the modern dairy industry. Volumetric (low-temperature and long-term) pasteurization is carried out in a vat or tank with milk, where its entire volume is heated to a temperature of at least 63 ° C and kept at it for 30 minutes. In the other two methods, a stream of milk is heated through a tubular or plate pasteurizer; in both cases, the milk flow is intensively mixed, which ensures rapid heat transfer.

The most widely used method is high-temperature short-term pasteurization using a plate pasteurizer. In it, the flow of milk is driven between stainless steel plates, which are heated from the back with hot water. The milk flow is heated to 72°C and maintained at this temperature for 15 s. By regulating the flow of milk through the pasteurizer, a satisfactory pasteurization of the product is guaranteed.

Another method of in-line pasteurization of milk is called UHT. In this method, the milk is rapidly heated to a temperature of at least 138°C and kept at that temperature for 2 seconds. After this treatment, milk and cream do not spoil for 3 months without refrigeration.

The minimum temperatures and durations of pasteurization have been indicated above. In practice, dairy producers pasteurize at higher temperatures to increase the shelf life of their products. Moreover, heating foods that contain added sugar (such as chocolate milk) or increased amounts of fat (such as cream) to elevated temperatures is necessary in order to kill all bacteria in them. If the end product is cream or milk ice cream, which differs from whole milk in high sugar and fat content, then pasteurization should be carried out at an even higher temperature and for a longer time, since sugar and fat are favorable environments for the growth of bacteria.

Homogenization.

Milk fat is distributed in natural milk in the form of many tiny droplets with a size of 816 microns. Since these droplets (their relative density of 0.93) are lighter than water, they gradually rise upwards during storage of milk, forming a layer of cream. During homogenization, the size of the fat droplets is brought to an average of 2 µm, they become too small (i.e. their average relative density increases) to rise up, and no cream layer is formed. To do this, milk (or its derivatives) is pumped under a pressure of ~35 MPa through a special throttle valve. Passing through the valve, the fat particles are crushed.

Vitaminization.

Before pasteurization, concentrated vitamins are added to the milk. Only vitamin D is added to whole milk in such quantities that its concentration reaches 400 international units per quart (613 IU / l). In low-fat milk, in addition to vitamin D, vitamin A is added, bringing its concentration to 1500 IU. per quart (1586 M.E./L).

Cooling.

Immediately after pasteurization, the milk is cooled to a temperature not exceeding 10 ° C either in a refrigerator (after volume pasteurization) or directly at the pasteurizer outlet (after in-line pasteurization) in a tubular or plate cooler with cold water, freon or ammonia as a refrigerant. Cooled milk is pumped into a storage tank and stored there until packaging.

Packaging.

Paper or plastic bags are most often used as commercial containers for milk, but it is also bottled, which are first immersed in a hot solution of caustic soda at a temperature of 67 ° C, and then washed several times in succession with clean water at a lower temperature. On the filling machine, the container is filled with milk to a predetermined level, then it is automatically sealed and packed into boxes. The filled boxes are conveyed to the warehouse, inside which the temperature is maintained at 4 ° C, from where they are transported to shops, homes and organizations.

Cream and half cream.

Cream is a liquid dairy product that contains 18 percent or more fat. Heavy whipping cream contains 30% fat and the rest is skimmed milk. Cream of moderate fat content (for coffee) contains 18% fat. Half cream contains from 10.5 to 12% fat.

Cream is obtained from the production of skimmed milk and reduced fat milk, as well as from the standardization of raw milk. Cream is pasteurized at a higher temperature than milk. Most creams and semi-creams are UHT pasteurized and packaged either in airtight plastic cups or in slightly larger cardboard bags. When pasteurizing cream, some special additives are introduced into them to improve whipping.

Dairy (fermented) products. There are four main types of fermented milk products: yogurt, buttermilk, sour cream and kefir. Many varieties of beverages such as kefir are widely consumed in Southwest Asia, where they use not only cow's milk, but also goat's and even mare's milk as raw materials for them. A drink made from mare's milk koumiss is made in Central Asia and in the south-east of Russia, using the same type of ferment for lactose fermentation as for kefir.

Yogurt

usually made from low-fat or whole milk, which is thickened with 4% non-fat dry milk to make the final product quite thick and more palatable. The thickened milk is pasteurized at a fairly high temperature (82°C) for typically 10-20 minutes, after which it is homogenized and cooled to 43°C. as a result, the fermented mass acquires a pleasant taste. As a fermenting microflora, either a two-component mixture of bacterial cultures is used Streptococcus thermophilus And Lactobacillus bulgaricus in a 1:1 ratio, or a three-component mixture of bacterial cultures S. thermophilus,L. bulgaricus And L. acidophilus in the ratio 1:1:2. With a correctly chosen concentration of the introduced microflora, the formation of a gelatinous mass ends in 4-6 hours; then the product is properly cooled and the development of acidity ceases in it, so that the whey is no longer released from it.

The most popular are two types of yoghurt: according to the Swiss recipe (with the distribution of fruit throughout the product) and like ice cream with fruit (which are laid out on the top or bottom surface of the product). In the manufacture of "Swiss" yogurt, gelatin or pectin is introduced into the milk base before pasteurization, and fermentation takes place in a standard vat. When the acidity of the mass reaches the desired limit (pH = 4.6), it is stirred and cooled to 24 ° C to minimize further acid formation. Then the milk mass is pumped into a tank, where it is mixed with fruits, which should be 1520% in it; after that, the yogurt is packaged in the vessels in which it will go on sale, and additionally cooled. At this stage, the final gelation of the product occurs under the influence of gelatin or pectin - the only pair of substances capable of causing the medium to solidify with such an acidity of the medium.

In the manufacture of yogurt of the second type (similar to ice cream), the fruit mixture (the same 1520%) is laid out in trading vessels and poured with milk, which already contains fermenting microflora. Then the filled vessels are placed in a thermostat with a temperature of 43 ° C and kept in it until a dense gel is formed. There is no need to use any gelling agent such as gelatin. After reaching the desired acidity, the product is stored refrigerated until sale. Those vessels in which the fruit should lie on top of the yogurt are filled with milk in an inverted position.

Bacterial buttermilk.

To obtain this fermented milk product, milk is fermented with a certain composition of microflora (the same approach is used in cheese making, where a specific type of cheese is obtained under the influence of its own microflora). In the production of such buttermilk, a mixture of bacterial cultures is used. Streptococcus lactis And Leuconostos cremoris in a ratio of 9:1. bacteria Leuconostos provide a flavor bouquet to the product, giving it the aroma of cow butter. Thus, bacterial buttermilk produced by dairies is forced fermented milk, which differs significantly from traditional buttermilk, which is obtained by churning butter. In the manufacture of bacterial buttermilk, milk, completely skimmed or with a very low fat content, is pasteurized at 8588 ° C for 30 minutes, after which it is cooled to 22 ° C. Then a bacterial culture is introduced into the milk, and it ferments for 1216 h, eventually acquiring the desired acidity with pH = 4.6. Then the product is gently mixed and slightly salted to improve the taste. In some factories, brightly colored butter in melted form is injected into cold bacterial buttermilk, and golden sparkles appear in the product, which makes it look like natural buttermilk from a butter churn.

Sour cream.

Normal fat or semi-fat sour cream (i.e. sour semi-cream) can be made using the same bacterial cultures and the same technology as bacterial buttermilk. The raw materials are cream of moderate fat content (1820%) or semi-cream of 10.512% fat content with the addition of 3% skimmed milk powder. These mixtures are pasteurized at 74°C for 30 minutes, then homogenized and cooled to 22°C. Before packaging, a bacterial culture is introduced into the products, due to which their acidity is brought to the recommended level with a pH value of 4.7 to 4.6.

OTHER DAIRY PRODUCTS

Oil.

The composition of the oil is as follows: 80.3% fat; 16.5% water; 2.5% salt (added sodium chloride); 0.7% cottage cheese. Its minimum fat content is 80%. Butter is an emulsion of tiny water droplets in fat. There is quite a lot of vitamin A in the oil, but its content, depending on the time of year, varies from 9500 to 18,000 IU. (international units).

Buttermaking.

One mass unit of butter is produced from 21 mass units of milk. In the manufacture of butter, first of all, it is necessary to extract cream from milk. Cream is a universal product; they can be consumed directly or used to make sour cream, ice cream, cream cheese, butter, etc., depending on market demand. In the manufacture of unsalted butter, fresh cream of satisfactory taste and smell is used. They are pasteurized at a minimum temperature of 68°C for 30 minutes; at the same time, all undesirable microorganisms are destroyed and the recommended shelf life of the future oil is ensured. High-temperature short-term pasteurization can also be used, when the cream is heated to 68 ° C and kept at this temperature for 15 seconds.

After pasteurization, the cream is immediately cooled to the churning temperature and kept at it for at least two hours so that the milk fat acquires the desired consistency. The churning temperature (911°C) is defined as the temperature at which churning is completed in 45 minutes (to minimize loss of butterfat to buttermilk). In winter, it is higher than in summer, because in winter cows give milk with a denser fat.

To make butter, chilled cream is pumped into a churn, which is driven and rotated until butter flakes appear. After that, the churning stops and the buttermilk is drained off. Then a certain amount of water is poured into the churn and the apparatus is set in slow rotation in order to wash away the remaining buttermilk from it. The wash water is then drained off and one oil is rotated in the churn to remove excess water from it. After that, salt is added, which interferes with the oil mass by rotation. Then a moisture sample is taken and water is added so that the entire mass of the churned oil acquires the desired properties; churning continues until the added water is distributed throughout the oil in the form of tiny droplets.

The oil extracted from the churn is placed in storage boxes or fed directly into the hopper of the extruder that forms the oil briquettes. Sliced briquettes are wrapped in paper and packed in cardboard containers.

Equipment for the continuous process of oil production has been created in Germany. Pasteurized and chilled cream with a fat content of 4045% is fed into the butter-forming cylinder, where it is subjected to strong shaking, and butter flakes are formed in 12 s. After draining the buttermilk, the oil mass enters the next chamber, where salt and water are mixed into it by a worm mechanism. At the exit of the line, the oil is drawn by an extruder into a bar, cut into briquettes, wrapped in paper and packaged in containers. The productivity of such a production line is up to 4500 kg of oil per hour.

Cheese.

More than 400 types of different cheeses are produced in the world. However, only 20-25 species can be distinguished from this abundance, which are characterized by fundamental differences. Differences in cheeses are determined mainly by fat content, moisture content and the microflora that determines their ripening. Low residual moisture (hard) cheeses include cheddar, romano, swiss, edam, and gouda. Cheeses of moderate moisture (semi-hard) include brique ("brick"), Monterey Jack, Munster and Trappist, as well as ripening with mold Roquefort, Gorgonzola, Stilton, Camembert and Blue. Moisture (soft) cheeses include Limburg and Liederkranz. Almost all cheeses come from Europe. Recipes for making Brick, Colby, Monterey Jack and Nuwold cheeses are developed in the USA, while the cheddar recipe comes from England.

Cheddar

produced in the largest quantities. About 65% of all cheeses in the world are produced using cheddar technology. Cheddar must contain 39% water and at least half of its dry matter content must be butterfat.

In the production of cheddar (a typical cheese-making process), milk is first pasteurized for 15 seconds at a temperature of 72 ° C. Then the temperature of the milk is lowered to 30 ° C, and a microflora containing bacteria is introduced into it Streptococcus lactis. An hour later, rennet is added to the milk to curdle it. After that, the milk is not touched for 30 minutes, while the enzyme acts on it; then the curd mass is crushed and gently mixed in the whey for 20 minutes, slowly bringing the entire volume to a temperature of 3238 ° C. Having kept the curd mass at this temperature for at least an hour (at the same time it self-compacts), the whey is drained. Then the mass is laid out on pallets and cut into blocks; blocks are stacked in 2 or 3 tiers to remove whey residues from them. After 2 h 15 min after the first whey drain, the blocks are crushed. The crushed cheese mass is salted, then hung into the required portions, which are placed in barrel-shaped or cylindrical forms. Forms with the cheese mass enter the press, where, after squeezing out the remaining whey, it turns into a fairly solid substance. After pressing, the cheese blocks are removed from the moulds, each wrapped in a plastic or rubberized film to protect against unwanted microorganisms and mold during the ripening process. During the maturation of the cheese, the temperature in the vault is maintained within 1015.5 ° C. The head of a traditional cheddar has an inedible rind, which is covered with paraffin on the outside. In recent decades, new technologies have been developed for keeping cheeses ripened in plastic or pliofilm casings, which prevent the formation of a crust.

Most cheddar is sold two weeks after production in wholesale cheese markets. Wholesalers who have purchased such cheese then store it for 212 months, during which it ripens, picking up its flavor bouquet.

processed cheese

is a homogeneous mass of cheese of selected maturity and taste, obtained by heating and emulsifying salts such as disodium phosphate and sodium citrate. A mixture of cheese with emulsifiers is kept at 71°C for 510 minutes and is poured directly into hot packages; processed cheese packages are sealed and refrigerated. Processed cheese is also produced in the form of thin layers, pouring the molten mass onto a cooled stainless steel sheet conveyor belt.

Cream cheese, Neuchatel and homemade

are produced in the same way, but their milk base varies in fat content, which is highest for cream cheese (12%), lower for neutral (6%) and minimal for homemade cheese, because it is made from skimmed milk. First, milk is pasteurized, then cooled to a temperature of 22 ° C and a bacterial culture of the type Streptococcus lactis; in the case of cream cheese and neuchatel, which need a pronounced flavor bouquet, a good-quality buttermilk microflora is added to the milk base. Fermentation continues until the acidity of whey reaches a pH value of 4.6. To increase the elasticity of the curd mass (and at the same time simplify working with it), a little rennet is added to the base. Then the clot of curdled milk is crushed and heated to form curd grains in it. Then the liquid whey is removed. For its decantation, the mass of cream cheese and the neutralizer are suspended in calico bags for 12 hours. Salting, homogenization, packaging and packaging of these cheeses take place cold or after exposure at 74 ° C.

Homemade cheese, unlike others, should consist of clearly defined large and small curd grains, therefore, heating its mass lasts 33.5 hours with an increase in temperature by 3 ° C every 20 minutes. The whey is removed when the curd mass has acquired the required density. At the last stage, the curd mass is mixed with a certain amount of salted cream. The fat content of produced homemade cheese is either 4% or 1%. see also CHEESE.

Ice cream and other frozen dessert dairy products.

Ice cream is a well-balanced composition of milk fat, sugars, proteins and minerals that can serve as both food and dessert.

Compound.

Ice cream is a mixture of cream, milk, condensed milk, sugars, a structure stabilizer, as well as flavoring and aromatic additives. It contains 10% milk fat, 10% non-fat milk solids, 15 to 19% sugars, 0.3% stabilizer and 0.1% emulsifier. The stabilizer is a combination of plant resins or extracts that binds water and prevents the growth of ice crystals in ice cream during storage; the characteristics of melting ice cream also depend on the stabilizer. The emulsifier in the process of making ice cream envelops its fatty particles, which ensures the foamy splendor of the product mass.

Production.

First of all, a mixture is prepared from cream, milk, cane or beet sugar, corn syrup, skimmed milk powder, stabilizer and emulsifier. The ingredients are placed in a mixing vessel and pasteurized for either 30 minutes at 68° C. or 25 seconds at 79° C. After pasteurization, the mixture is homogenized at a pressure of 17.5 MPa. Homogenization is very important for thorough mixing of the ingredients; thanks to it, clumping of milk fat in the product is prevented. After homogenization, the mixture is cooled to 4°C and stored at this temperature until frozen.

Whipping the mass is carried out simultaneously with its primary freezing in the freezer refrigeration unit for the production of ice cream. When whipping, air is blown into the mass; it gives the ice cream a delicate texture, and therefore it is convenient and pleasant to eat. It is thanks to the air dissolved in ice cream that it can be eaten very cold (from 11 to 15 ° C). The mixture leaves the freezer in a pre-frozen form at a temperature of 5 to 5.5 ° C. Packing vessels are filled with this soft mass and sent for final freezing and storage in a freezer with a temperature of 29 ° C.

Inside the freezing cylinder of the freezer, where the ice cream mixture is placed, there is a beater and plate scrapers. The cylinder walls are cooled from the outside with liquid ammonia. The whipping device continuously drives air into the mass of the mixture, which then settles on the cold walls of the cylinder, from where it is not stopped being removed by plate scrapers; the mass of pre-cooled ready-made ice cream continuously leaves the freezer, and the mixture prepared for whipping and freezing is continuously pumped at the inlet of the apparatus. After the freezer, some types of ice cream are flavored (nuts, fruits, etc.); this is done on a special machine.

milk ice cream

differs from cream only in fat content, which is usually about 4%. The sale of this ice cream has increased greatly over the past 15 years due to the desire of consumers to consume less calorie foods.

Ice cream fruit sherbets and popsicles.

Ice cream sherbet consists of water, sugar, fruit additives and a small amount of milk. Popsicles (various types of popsicles on a stick) contain everything except milk. The sugar content in these products is twice as high as in ice cream.

Condensed and concentrated milk.

These types of dairy products are usually produced without added sugar. Concentrated milk should contain 7.9% milk fat and 25.9% milk solids.

To obtain a concentrate, milk is boiled in a vacuum vessel at 5563°C; such a gentle thermal regime is due to the desire to preserve as many milk proteins as possible, which are destroyed by strong heating. Milk is boiled until its volume is reduced by half. Sweet condensed milk is also made in the same way, with the only difference being that sugar (up to 42%) is added to it before evaporation, so that it does not deteriorate further during storage. The possibility of long-term storage of concentrated milk without sugar is ensured by its sterilization (already after preservation in cans) for 15 minutes at 116 ° C.

Powdered milk.

Whole and skimmed milk powders, as well as dry cheese whey, are widely used in the production of bakery products and meat products (as binders in minced meat for sausages and sausages), in confectionery, etc. The shelf life of powdered whole milk is shorter than skim milk, because. milk fat during storage is subject to chemical changes that impair the taste of the product. To increase the shelf life of whole milk powder, it is practiced to package it in vacuum or supplemented with inert gases (for example, nitrogen) bags.

Milk drying can be carried out by three different methods: spray, conveyor and vacuum. The most widely used method is the spray method, which produces milk powder with the best taste and solubility. A modification of the spray drying method has been developed, in which milk is frothed before spraying, enriching with nitrogen, due to which undesirable changes in taste are reduced in the powder. Instant milk powder is made from a mixture of whole and skimmed milk; this powder is slightly moistened with steam, causing it to stick together into granules, which are then dried again.

Other products.

The dairy industry also produces malted milk, buttermilk powder, cream powder, casein and lactose. Malted milk is made by drying milk to which an extract from a steamed mixture of wheat flour and barley malt is added. Casein the main milk protein is extracted from milk by acid precipitation. It is used in the manufacture of adhesives, in paper and fabric sizing, and as a binder for water-soluble paints and spray materials. Casein is also a valuable protein supplement in non-dairy foods. Lactose, or milk sugar, is obtained by crystallization of concentrated whey and used in dietary rations.

Dairy substitutes.

Many modern surrogate compounds that resemble milk and are used to whiten coffee do not contain any derivatives of milk at all, except for casein carbonate, which is extracted from milk by chemical methods and therefore is considered a chemical. The growth in the production of dairy products substitutes is explained by the fact that the production costs for vegetable fats and proteins are lower than for animals.

Literature:

Campbell J., Marshall R. Industrial milk production. M., 1981

In order to understand the situation with the volume of milk production in household plots, it is worth first recalling the legal wording of this concept. According to the Federal Law of July 7, 2003 N 112-FZ "On Personal Subsidiary Farming" LPH is a form of non-entrepreneurial activity for the production and processing of agricultural products aimed at meeting personal needs. Milk produced in private household plots is not marketable according to the letter of the law and in accordance with the real state of affairs, when private household plots do not have legal ways to sell their products on the market, apart from organizing sales through a cooperation system, which currently does not actually operate in the country.

Milk produced in household plots does not enter the market, and therefore, taking this indicator into account when analyzing and forecasting the situation on the market distorts the real picture. Even if we take into account that the milk produced in household plots is consumed by a citizen running a household and members of his family, official statistics look so overestimated that this indicator cannot be used to calculate the consumption of milk and dairy products.

Based on the official data of the Federal State Statistics Service (Rosstat), the Center for the Study of the Dairy Market has compiled a rating of regions in terms of milk production per capita of the rural population (that is, the population that produced and consumed this milk). The TOP-10 of the rating included the Saratov, Volgograd, Orenburg and Rostov regions, the Trans-Baikal and Altai Territories, the Republic of Khakassia, Bashkortostan, North Ossetia Alania, the Kabardino-Balkarian Republic.

In the Saratov region, which topped the rating, household plots, according to official statistics, should produce 927 kg per capita of the rural population. In the region in 2015, the rural population was 616 thousand people, 24.7% of the total population in the region. Private household plots, according to official data, produced 570.8 thousand tons of milk, 4 times more than agricultural enterprises and peasant farms combined. Milk production in peasant farms and agricultural enterprises per capita amounted to 63.3 kg per year.
In the Trans-Baikal Territory, according to official statistics, household plots produced 316.3 thousand tons of milk, 13 times more than peasant farms and farms. The indicator of milk production in household plots per capita of the rural population exceeded the production of marketable milk per capita by 39 times, amounting to 898 kg.

According to official data, the Russian regions included in this rating are significantly ahead of many countries of the world known for high production and consumption of milk and dairy products.

In terms of milk production per capita, only the Netherlands (751 kg per capita) and the Republic of Belarus (704 kg per capita) can compare with the Russian TOP-10.

According to Ekaterina Zakharova, Leading Analyst at the Dairy Market Research Center, “ such comparisons make one think about the overestimation of milk production in the household plots sector in many regions of the country. This is done to increase the overall production and self-sufficiency in raw milk of individual regions and the Russian Federation as a whole. The principal position of the Center for the Study of the Dairy Market is that taking into account personal subsidiary plots in assessing the situation on the dairy market of the Russian Federation is not only inappropriate, but also to some extent harmful, distorting the real state of affairs.».

« Private subsidiary plots cannot be completely written off, however, in a situation of complete opacity in the activities of this category of farms, it is impossible to consider them as full-fledged market participants. It should be noted that the weight of household plots is actively decreasing, and in a number of regions it is already almost zero. For this, the program of grant support for beginning farmers, which has been implemented by the state for several years now, is of significant importance, which aims to legalize the shadow production of milk under the guise of private household plots. Thanks to this support, almost all more or less significant producers of raw cow's milk have already switched to the KFH and IP format, officiallyized their income and pay taxes. However, this is not enough. Objectively speaking, it is necessary to get rid of household plots as a subject of milk production altogether. In itself, the division of all producers into agricultural organizations, peasant farms and personal subsidiary plots is nonsense. All over the world there is the concept of "farmer", regardless of its size, herd size or milk production. The main feature of a farmer is that he officially produces milk, officially sells it and pays taxes. Our country should also follow this proven path. It is important to understand whether we really want to increase milk production, increasing, among other things, tax revenues to the budget, or hide the real picture of the market from each other”, - said Mikhail Mishchenko, director of the Center for the Study of the Dairy Market.

In this situation, it seems logical to strengthen control and accounting in relation to private household plots. A reasonable measure in this regard was the proposal of the Ministry of Agriculture to link the area of land used by the farm with the number of farm animals, which was announced in August 2015, but ran into active public opposition.

It is worth noting that the Ministry of Agriculture of the Russian Federation is currently preparing amendments to the law on personal subsidiary plots, the introduction of which will strengthen control over the number of farm animals, birds and bees in household plots.

General rating of Russian regions in terms of milk production in household plots per capita