Rules for the carriage of milk by road. Transportation of milk and dairy products, storage
Transportation of dairy products and milk is a serious task that will have to be solved by both the carrier and the customer. In solving this problem, it is necessary to comply with strict rules for the transport of this type of food.
Milk and dairy products contain as much calcium as is not found in any food product, which in turn is perfectly absorbed by our body. In addition to calcium, milk contains a lot of other vitamins, micro and macro elements.
It should be noted that all dairy products belong to the perishable group. Accordingly, they have a short shelf life and transportation, plus they require compliance with the rules of transportation with ensuring the safety of the delivered goods for the health of buyers. Therefore, this type of product must be delivered promptly and quickly!
The group of dairy products includes: kefir, yogurt, sour cream, cream, butter, cottage cheese, cheese and other products.
Our company provides transportation and delivery services for all kinds of goods, including milk and dairy products. We have behind us not only experience and our own fleet of vehicles, but also strong, trustworthy relationships with partners-carriers. All this enables our company to make not only timely delivery of milk and dairy products, but also to offer effective, further, long-term cooperation.
Conditions for the transportation of milk and dairy products.
There are certain rules for the transportation of milk and dairy products, of course, which must be followed. Of course, the experience and the observance of the temperature regime should not be forgotten.
The vehicle used for the transportation of dairy products must meet all the requirements of GOSTs, undergo mandatory sanitary and veterinary inspection, and also have a fully serviceable technical part. Previously, the car goes through the obligatory stages of cleaning and washing from the previous cargo with the receipt of all certificates of suitability for the transportation of dairy products.
Of course, there are conditions for the terms of transportation and storage, for containers and packaging, etc.
Since dairy products are acidic, their transport and ventilation temperatures also differ. One more point, the average temperature during the transportation of dairy products should be from +2 oС to +4 oС. Below is a table that clearly shows the temperature regime system:
| Products |
Temperature regime, o С |
| Sour cream | +2 o - +4 o |
| Milk | +2 o - +4 o |
| Cottage cheese | +2 o - +4 o |
| Mayonnaise | +3 o - +18 o |
| Margarine | 0 o - +5 o |
| Butter | -18 o |
| Ice cream | -18 o - -20 o |
| Cheese | +2 o - +4 o |
| Yoghurts, milkshakes, mixes | +2 o - +4 o |
| Cheesecakes, dumplings | -18 o |
Among other things, it is impermissible that any other food products be transported in a vehicle along with dairy products.
Transport for the transport of milk and dairy products.
In our fleet there are refrigerated containers and refrigerated sections, which we use for transportation, including dairy products throughout Russia - from Moscow to Vladivostok.
As mentioned above, we have excellent partnerships with other carriers. Therefore, at any time we are able to organize the transportation of your cargo with the lowest mileage.
If you need to transport milk in a cistern, we will select the transport for you as quickly as possible based on the volume of the cargo and the route itself.
We will deliver your dairy products quickly and profitably.
So, why is it our company that is trusted to transport milk and dairy products?
We will highlight five main reasons why they choose us:
- We have extensive experience in the transportation of perishable goods;
- We have our own fleet of vehicles, we use refrigerated containers and refrigerated sections, all this contributes to the establishment of favorable conditions for all our customers;
- We are constantly working to develop a partner network and will always be glad to new business partners. Even if all our cars are made to order, thanks to our partners we will always quickly select a vehicle for you;
- In addition, we fully accompany cargo from start to finish. Our logisticians are ready to help in the preparation of all documents that are required for transportation, as well as to resolve all issues related to insurance and others;
- We offer a full range of door-to-door services. We organize always fast loading and unloading;
- We provide you with the services of field storekeepers, as well as our refrigerated truck drivers who have been loading and transporting dairy products for many years!
We invite you to cooperate with us in the transportation of your dairy products! We are always glad to meet new and reliable clients and partners!
Entrust the complex loading of dairy products to professionals!
In the process of long-term storage of milk on farms at a temperature of 3-5 ° C for 2-5 days and transportation to dairies, almost all the main components of milk and its properties change to one degree or another. Fat and proteins undergo more significant changes, less significant vitamins and salts. The structure of lipid and protein components is disturbed, and this worsens the organoleptic and technological properties of milk. So, fat goes from liquid to solid during storage of milk, which increases its viscosity, acidity increases by 0.5-2T.
In the process of storing and transporting milk, the structure of the shells of fat globules is disturbed and fat is hydrolyzed under the action of native and bacterial lipases - lipolysis. Hydrolysis leads to milk rancidity. When milk is stored at low temperatures, bacterial mitases play an insignificant role in lipolysis. Under certain conditions, native lipases cause 2 types of lipolysis: spontaneous (spontaneous) and induced (induced).
The first type occurs when milk is cooled, which is prone to rancidity. Plasma lipase binds to the membranes of fat globules and causes its hydrolysis. Spontaneous lipolysis is characteristic of old milk and mastitis.
Induced occurs when the membranes of fat globules are strongly destroyed, thereby increasing the activity of lipase. This happens during transportation, repeated stirring and pouring during long-term storage at low temperatures. The content of FFAs, which cause a rancid taste of milk, increases at a concentration of more than 20 mg%. Dairy products made from such milk have taste and odor defects. To prevent them, it is necessary to eliminate the causes of their appearance and control the degree of lipolysis before processing milk chemically and organoleptically.
Proteins in raw chilled milk during long-term storage are decomposed by proteinases. Native ones are associated with micelles - casein and a small amount of them is in the plasma. Proteases from bacteria in the initial stage of proteolysis have an effect on casein similar to the action of native milk proteases. At low temperatures and long-term storage (2 days or more) of milk in it increases the amount of Y-casein and proteose peptone fraction, which negatively affect rennet clotting, synergetic properties of protein clots, heat resistance of milk and other technological properties.
Vitamins and Salts. During storage and transportation of milk, the amount of vitamins does not decrease, except for vitamin C: within two days it is destroyed by 18%; within 3 days by 67%. Salt is a redistribution of their forms.
Milk transportation rules
Comparative table of requirements and rules for the transportation of dietary (therapeutic and prophylactic) drinks - jelly and compotes "Under harmful working conditions" and milk
| Transportation of milk and dairy products to milk distribution points is carried out in accordance with sanitary requirements and the norms of SanPiN 2.3.4.551-96 "Production of milk and dairy products": | Transportation of dietary (therapeutic and prophylactic) products of the VitaPRO series is carried out in accordance with the sanitary requirements and norms of SanPiN 2.3.2.1324-03 "Hygienic requirements for the shelf life and storage conditions of food", SP 2.3.6.1066-01 "Sanitary and epidemiological requirements to trade organizations and the turnover of food raw materials and food products in them ", SanPiN 2.3.6.1079-01" Sanitary and epidemiological requirements for public catering organizations, the production and circulation of food products and food raw materials in them ": |
| For the transportation of milk and dairy products, specialized transport must be allocated with marking in accordance with the transported products. | For the transportation of food, specially designed or specially equipped vehicles are used. |
| Transportation of milk and dairy products should be carried out in refrigerators, machines with insulated bodies. | Not required |
| Transport used for the transportation of milk and dairy products must be clean, in good condition, the body of the machine must have a hygienic coating that can be easily washed. The transport must have a sanitary passport issued by the territorial centers of the State Sanitary and Epidemiological Supervision for each car for a period of not more than 6 months. | Vehicles used for the transportation of food products must have a sanitary passport issued in the prescribed manner, be dry, clean, free of foreign odors, in good condition. The inner surface of the car body must have a hygienic coating that can be easily washed and disinfected. |
| It is forbidden to transport dairy products together with raw foods, semi-finished products, as well as in transport, which previously transported pesticides, gasoline, kerosene and other strong-smelling and poisonous substances. | Transportation of food products together with non-food products is not allowed. |
| In summer, the period of loading and delivery of perishable whole milk products during transportation in refrigerated trucks should not exceed 6 hours. | Not required |
| The freight forwarder must have a personal medical record with notes on the passage of medical examinations and hygienic training, overalls, strictly observe the rules of personal hygiene and the rules for transporting dairy products. | The freight forwarder must have a personal medical record with notes on the passage of medical examinations and hygienic training, strictly observe the rules of personal hygiene and the rules for transporting food. |
| During transportation, strictly observe the recommended temperature for fermented milk products +4 ... + 2 ° C. | Not required |
| To exclude the heating of products when loading into specialized transport, the temperature in the car when setting up for loading should not exceed +4 ° C. | Not required |
| Place products in the back of a car in such a way as to exclude the movement of pallets on the car. |
Introduction
Important place milk and dairy products occupy the human diet. Milk contains all the nutrients required 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, mineral substances, trace elements and vitamins.
The digestibility of milk and dairy products ranges from 95 to 98%. Milk also aids in the absorption of other foods. Of particular importance for the body are dairy products, which have a high dietary and medicinal value.
Milk is a natural, highly nutritious product that includes all the substances necessary to maintain the life and development of the body for a long time (it is separated by the mammary gland during the period of feeding the young).
It is known that milk is highly susceptible to the effects of various bacteria and is characterized by short periods and special storage conditions.
Nowadays, when in large settlements only industrial production and there is no animal husbandry, the problem of delivery and safety of milk is especially acute.
In this paper, we will consider the classification of milk and dairy products, packaging, transportation, conditions and features of milk storage.
Milk and its types
A person should consume almost 1.5 liters of dairy products (in terms of milk) per day; including 0.5 l milk, cow's butter - 15-20 g, cheese - 18 g, sour cream and cottage cheese - 20 g each. The chemical composition of milk includes: water - 87%, milk sugar - 4.7; milk fat - 3.8; proteins - 3.2; ash - 0.7%. Milk contains all known vitamins, enzymes, and immune bodies. The chemical composition of milk is variable and depends on the breed of cattle, season, lactation period, feed and livestock keeping.
Milk fat due to its peculiar fatty acid composition it has a soft consistency, low melting point (27 - 34 ° С) and high digestibility. It contains vitamins D, E, carotene, phosphatides (lecithin) and sterols (cholesterol). Protein substances of milk are mainly represented by casein (2.7%), whey proteins - albumin (0.4%) and globulin (0.2%). Milk proteins are complete, as they contain all the essential amino acids. Milk sugar (lactose) consists of glucose and galactose, has a slightly sweet taste, and is highly soluble in water. Macronutrients are widely represented in milk - phosphorus, potassium, chlorine, sodium; trace elements - manganese, copper, iron, cobalt, iodine. Calcium and phosphorus salts predominate, which are necessary primarily for building and strengthening the bone skeleton. The content of vitamins in milk is low and increases in the spring and summer. The immune bodies of fresh milk prevent or retard the development of pathogenic bacteria in the body. The calorie content of 1 kg of milk is about 600 kcal.
Milk is a good source of minerals, especially calcium and phosphorus, which are found in milk in an easily digestible form and in a well balanced ratio (1: 1.5).
Almost all vitamins are contained in milk in small amounts: fat-soluble - A, D, E; water-soluble - B 1, B 2, B 6, B 12, PP, etc. Immune bodies of milk prevent the development of pathogenic (disease-causing) bacteria, neutralize the poisonous products of their vital activity. At heat treatment milk (pasteurization, sterilization), as well as during storage, the immune bodies are destroyed.
Various enzymes are present in milk: the activity of some of them is used to judge the quality and preservation of milk. So, for example, the enzyme phosphatase is destroyed during prolonged pasteurization, so the activity of phosphatase serves as a criterion for the presence of impurities raw milk in pasteurized or the quality of heat treatment (pasteurization) of milk. The activity of the reductase enzyme is used to judge the bacterial contamination of milk (reductase test).
Daily physiological norms of consumption of milk and dairy products for an adult are: whole milk - 500 g; butter - 15 g; cheese - 18 g; cottage cheese - 20 g; sour cream - 18 g.
Classification of dairy products. The group "dairy products" is formed on the basis of raw materials, since the main raw material for goods belonging to this group is milk.
Dairy products are divided into the following subgroups:
· Drinking milk and cream;
· dairy products;
· Cow butter (butter and ghee);
· Cheeses (rennet and fermented milk);
· Canned milk (condensed) and dry milk products;
· ice cream.
All types of milk differ primarily in the content of CO MO. on food additives and fillers, as well as by the method of heat treatment.
When developing a particular type of milk, first of all, the taste habits of the multinational population of our country are taken into account, dietary value product and its production efficiency.
According to the technical regulations for milk and dairy products, which entered into force in December 2008, and the current standards, the following basic terms are currently adopted to characterize milk and dairy products:
Milk is a product of normal physiological secretion of the mammary glands of farm animals, obtained from one or more animals during lactation during one or more milking, without any additions to this product or extraction of any substances from it;
Dairy products are milk processing products that include milk product, dairy compound product, dairy product, milk processing by-product;
Dairy product - food product which is made from milk and (or) its components without the use of non-dairy fat and protein and which may contain components that are functionally necessary for milk processing;
Dairy constituent product is a food product made from milk and (or) dairy products without or with the addition of milk processing by-products and non-dairy components that are not added to replace milk constituents. This finished product must contain more than 50% of the constituent parts of milk, more than 40% in ice cream and sweet milk processing products;
Secondary dairy raw materials - a by-product of milk processing, a dairy product with partially lost identification characteristics or consumer properties (including such products recalled within their shelf life, but meeting safety requirements for food raw materials), intended for use after processing;
By-product of milk processing - a by-product obtained in the production of milk processing products;
Milk drink is a dairy product made from concentrated or condensed milk or whole milk powder or skimmed milk powder and water.
Depending on the degree and type of processing, the following types of milk and dairy products are distinguished:
· Raw milk - milk that has not undergone heat treatment at a temperature of more than 40 ° C or processing, as a result of which its constituent parts change;
· Drinking milk - milk with a fat mass fraction of not more than 9%, produced from raw milk and (or) dairy products and subjected to heat treatment or other processing in order to regulate its constituents (without the use of whole milk powder, skimmed milk powder);
· Whole milk - milk, the constituent parts of which have not been influenced by their regulation;
· Normalized milk - milk, the values of the mass fraction of fat or protein, or SNF of which are brought in accordance with the norms established in the normative or technical documents;
· Reconstituted milk - a milk drink made by adding drinking water to a concentrated, condensed or dry milk processing product until the corresponding organoleptic and physicochemical properties of the product have not been concentrated, condensed or dried.
The classification of milk by the type of heat treatment provides for the following division:
· baked milk- drinking milk, heat-treated at a temperature of 85 to 99 ° C with an exposure time of at least 3 hours until specific organoleptic properties are achieved;
· Pasteurized, sterilized, UHT-processed milk - drinking milk, subjected to heat treatment in order to comply with the established requirements for microbiological safety indicators;
· Thermized milk - milk that has undergone health improvement at a temperature of 60-68 ° C with an exposure time of up to 30 s. Such processing is carried out either at the beginning or at the end of the technological process for the production of dairy products.
Depending on the mass fraction of fat contained in milk, it is subdivided into low-fat, low-fat, low-fat, classic and high-fat.
Pasteurized cow's milk intended for human consumption is subdivided into natural, whole (normalized or reconstituted), high fat, baked, protein, fortified, low-fat, malted, and sterilized - into ion exchanger, vitalactate-DM, whole with cocoa or coffee.
Natural - full-fat milk that does not contain any impurities. Such milk may have different fat content and other constituents. It serves as a raw material for the production of other types of milk, as well as dairy products.
Normalized - milk, the fat content of which has been brought to the norm of 2.5-3.2%. Depending on the fat content of the original milk, it is normalized with skim milk or cream according to the calculation, followed by homogenization, pasteurization and cooling.
Reconstituted - milk with a fat content of 2.5-3.2%, produced in whole or in part from dry cow's milk spray drying, sweetened condensed milk, whole and non-fat; from non-canned skim milk; from cream, butter and ghee.
High-fat milk - milk brought with cream to a fat content of 6% and homogenized.
Baked milk, which is brought with cream to a fat content of 6%, is subjected to homogenization and prolonged heat treatment at a high temperature.
Protein - milk with a high content of dry fat-free substances, produced from milk normalized in terms of fat content, with the addition of dry or condensed whole or skim milk.
Fortified - whole or low-fat pasteurized milk with added vitamin C.
Low-fat (skimmed) milk is obtained by separating whole milk.
Malt - milk made from normalized pasteurized milk with the addition of a malt extract rich in carbohydrates, vitamins, proteins, biologically active elements. Milk contains 1.5% fat; characterized by high density (not less than 1040 kg / m 3), slightly sweet taste, smack and aroma of malt. Milk is allowed to contain sediment, small particles of flour and malt, as well as a grayish tint.
Sterilized milk in bottles ("Mozhaiskoye") contains 8.2% fat; its taste, smell and color are the same as that of baked milk.
Sterilized milk in bags contains 3.5% fat; in taste, smell and color, it must correspond to pasteurized. Milk is stored without access to light at a temperature not exceeding 20 ° C for 10 days.
Ionic milk has a low calcium content. In the child's stomach, it curdles to form a delicate, easily digestible clot. Ionic milk is produced without additives, with vitamins B and C, sweet (contains 7-7.5% sugars), sweet with vitamins. This milk is packaged in 200 ml bottles and sterilized in autoclaves.
Vitalakt-DM - baby milk, which is chemical composition close to mother's milk. It is produced from high-quality whole milk enriched with whey proteins, polyunsaturated fatty acids, complex sugars, fat- and water-soluble vitamins, and iron. This milk contains 3.6% fat, its density is 1.036 g / cm 3.
The shelf life of ion exchanger milk and vital acta-DM is not more than 48 hours at a temperature not exceeding 8 ° С.
Milk can be classified according to the characteristics of milk obtained from various animals. Along with cow milk, milk from other farm animals - sheep, goats, mares, camels, buffaloes, etc. is used for nutrition and production of dairy products. The milk of these animals has differences in the quantitative content of basic substances and in the qualitative composition of proteins and fat.
Sheep's milk is a white with a yellowish tinge viscous liquid with a characteristic odor and sweetish aftertaste. Compared to cow, it is more than 1.5 times richer in fat (5.4-8.5%) and protein, due to the high content of protein and salts, it is characterized by high acidity (20-28 ° T). Milk has a high biological value, contains significant amounts of essential amino acids, vitamins C, A, B, B2. It is mainly used for making feta cheese and other brine cheeses.
Goat milk in chemical composition and some properties it is similar to cow. It contains more protein, fat and calcium, but less carotene and is less heat-stable due to its high calcium content. Fat globules are smaller than in cow, more capric and linoleic acids. Goat's milk is better absorbed by the human body than cow's milk, it is used for baby food, and mixed with sheep - for the preparation of feta cheese and brine cheeses.
Mare's milk is called albumin - the ratio of casein to albumin in it is 1: 1. It is a liquid of sweet taste, white with a bluish tinge; differs from cow in a higher lactose content, less fat, salts and proteins. The acidity of milk is 5-7 ° T, the content of vitamin C is 250-330 mg / kg. The fat of the mare's milk is more fusible (21-23 ° C), the fat globules are smaller than that of cow's milk. It has high bactericidal properties, in composition and properties it differs little from the female one. It is used for the preparation of kumis - a valuable dietary and medicinal product.
Reindeer milk is characterized by its special density and exceptional nutritional value. It resembles cream in density. It is usually diluted when consumed. Due to the large amount of fat, reindeer milk burns out very quickly.
Packaging, storage, transportation of milk and dairy products
Milk is packaged in tanks, flasks, from which it is sold. Milk is packaged in bottles with a capacity of 0.25; 0.5 and 1 l, in paper bags made of greaseproof cardboard with polymer coatings, in bags made of polyethylene film filled with titanium. Paper bags can be of different shapes: tetra-pak (triangular prism), pure-pak (high column with a square base), tetra-brick (brick-shaped). A lot depends on the shape of the package: the convenience of the purchase for the buyer, the type of transport container, the stability of the packaging in the process of production and distribution of goods. The sharper the corners in the packages (tetra-pack), the faster they are damaged, leak, which entails certain losses. For stacking tetra-packs, a special container has been developed and used - hexagonal boxes made of low-pressure polyethylene. Milk in pure-pak and tetra-brick packages in blocks of 10-12 pcs. covered with a shrink film and placed in a container-equipment. Fin-pack - a soft polymer bag is also convenient for the distribution of milk. The use of these packages eliminates the need for returnable glass containers. However, we must remember that all our polymer containers are not yet utilized and pollutes the environment.
Cream is sold only in packaged form in containers with a capacity of 0.25 and 0.5 liters. On the aluminum cap of glass containers, packages, the name of the product, the name or number, the trademark of the manufacturer, the volume in liters, the number or day of the last sale date, the retail price, the designation of the current standard are applied by embossing or paint. When packing milk in flasks or thermo tanks, a label is hung on the container with the same details. Additional information for buyers is the application on the packages of information about the composition of the product, calorie content, pictures and indications for opening containers, conditions and shelf life. Package labeling should be clear and colorful.
Milk and cream are transported in closed refrigerated or isothermal containers; in their absence, the product must be covered with a tarpaulin or other protective material. Pasteurized milk and cream should be stored at temperatures from 0 to 8 ° C for no more than 36 hours from the end of the technological process. Sterilized milk at a temperature of 0 to 10 ° C can be stored for up to 6 months, at a temperature of 0 to 20 ° C - no more than 4. Rooms and chambers for storing milk and cream should be ventilated and darkened.
Bulk milk is sold after thorough mixing. It is forbidden to hold the buyer's dishes over an open flask, barrel and pour milk from it back into a common container. In a container with milk, you must not leave inventory - a measuring cup, etc. Inventory is washed daily with hot soda solution, wiped dry with a clean towel and stored in designated places. You can consume draft milk only after boiling. A warning notice about this should be available at the points of sale.
Modern milk processing technologies make it possible to achieve long shelf life due to pasteurization, sterilization of milk, packaging it in tetra-packs, where it can be stored for a relatively long time.
And even despite this, there are special conditions for the sale of milk as a product with a short shelf life.
The solution to the problem of long-term storage is possible due to special processing of milk, but in this case some of its natural properties disappear.
In milk, fat is in the form of small balls, which from mechanical action (pumping, stirring during storage, etc.) can lose the strength of their shell and form accumulations of free fat. This affects the quality of milk, making it more susceptible to oxidation, reducing the shelf life of finished products.
With the accumulation of fatty acids, their hydrolysis occurs, which leads to an excessive accumulation of one of them. In pure form, fatty acids have different odors, which can be summed up in one word - "rancidity".
If the milk is cooled incorrectly, the fat is oxidized by oxygen, resulting in the product acquiring a "metallic" or "papery taste".
Free fat accumulations are deposited on the equipment (especially during centrifugal cleaning) and therefore reduce the original fat content of the milk.
When milk is cooled, many proteins (amino acids) break down into their constituent parts, thereby losing their properties. For many compounds, this process is irreversible. Enzymes (catalysts of protein metabolism), on the contrary, enhance their effect, which affects the duration of whipping cream, milk coagulability, and the degree of skimming. This deterioration in the quality of milk makes it unsuitable for cheese making.
However, even for regions where there is a well-developed animal husbandry and there are no problems with fresh milk, the difficulties associated with its storage still remain.
First, milk should be stored in a sterile container, preferably in a dark place, since light negatively affects the preservation of vitamin C in milk, which is very important for human health. Secondly, it is necessary to observe the temperature regime. The bactericidal properties of milk can be stored in it for no longer than a day, so it is advisable to store milk in a refrigerator, cellar or in a glacier. If there is no refrigerator, no cellar, no glacier, milk, hermetically sealed in a glass container, can be put into a container with cold water, changing it as needed.
You can also use the cooling method, discovered in antiquity and subsequently confirmed by physicists. To do this, put a bowl of milk in a bowl of water and cover with a napkin so that its edges sink into the water. The napkin absorbs moisture, which evaporates. When evaporated, according to the laws of physics, dishes with milk will cool and have a temperature below ambient.
Conclusion
Milk and dairy products are included both in children's diets and in the diet of an adult. The extraordinary benefits of milk are used for the treatment of anemia, exhaustion, during the recovery of patients after suffering diseases or injuries and traumas, as well as in situations where protein replacement of animal meat, fish and eggs is needed, for example, for diseases of the kidneys, liver, and so on.
Milk contains the minimum set of mineral salts necessary for the body, namely, compounds of phosphorus, calcium, magnesium, sodium, iron, potassium, as well as salts of hydrochloric, citric and other acids. Magnesium, phosphorus, and mainly calcium are found in bone and dental tissue. Magnesium also affects the work of the heart muscle, and phosphorus is part of the cells of the brain and nervous tissue in general. According to numerous expert estimates, no food product replenishes the body with calcium and phosphorus as much as milk and dairy products.
Milk is the best food for heart disease and edema, because it has diuretic properties - it increases the flow of urine without irritating the kidneys. Almost all beneficial features milk is used for the prevention of occupational diseases. Drinking milk is effective as a remedy for various poisonings, for example, alkalis and acids, bromine and iodine, as well as heavy metal salts.
Bibliography:
1. Zhiryaeva E.V. Commodity research. SPb. Peter, 2009.
2. Nikolaeva M.A. Consumer goods merchandising. M.: INFRA-M., 2009.
3. Novikova A.M. Commodity research and organization of trade in food products. M .: Academy IRPO., 2009.
4. Handbook on commodity science food products/ Comp. Rodina T.G., Nikolaeva M.A., Eliseeva L, G. et al. St. Petersburg. Peter, 2010.
5. Handbook of commodity expert. Part 1. M.: Economics., 2009.
Similar information.
Dairy products are the most perishable and demanding for transportation conditions of all bulk cargo. Any delay, carelessness or negligence can result in the loss of a large batch. The MegaTransfera company is fully aware of its full responsibility for this special cargo. We transport milk and dairy products by isothermal tank trucks with a volume of 25 to 50 cubic meters, in full compliance with all standards.
Milk transportation tariffs
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If you have any questions, write to us through the form. Our managers will calculate the cost of transportation and will contact you as soon as possible.
The advantages of our company:
We transport milk by tanker trucks with a guarantee of full compliance with the temperature regime. All containers made of food grade stainless steel are equipped with effective thermal insulation.
Impeccable observance of all sanitary and hygienic standards. Transportation of milk by tanker trucks is carried out only after their thorough washing, disinfection and drying.
Prompt delivery. We are aware that the transportation of milk by tanker trucks is a service that requires clarity and speed of action. The sooner the dairy product reaches its destination, the longer it will be able to be sold. And MegaTransfera will ensure maximum speed for this.
To send an application:
Fill out the form below, and by phone our specialists will calculate the exact cost of the milk transportation service for you.
If milk cannot be sent quickly to a processing plant, it is stored in milk tanks, tubs, vats and flasks. For storage of milk, closed thermos tanks are also used. In closed tanks, milk is protected from foreign odors and mechanical impurities.
Storing milk at low temperatures only slows down the development of microbes, but does not eliminate the possibility of their spread. The lids of the flasks must be open to allow gases to escape. The neck of the flasks is covered with gauze to prevent dirt from getting in. It is not economically viable to store milk in jars. For long-term storage, use the tank TOM-2A, cooling tanks RPO-1.6 RPO-2.5. Milk can be stored for up to 48 hours in vertical and horizontal tanks or VO-1000 vats. During a 20-hour storage period, the temperature of milk rises by 1-2 0 С when the temperature difference between the ambient air and the product is equal to 24 0 С. Do not mix chilled milk with warm milk and milk of different milk yields if the temperature difference exceeds 2 0 С. When storing milk 12-18 hours the temperature of the cooled milk should be 6-8 0 C, within 18-24 hours - 5-6 and within 36-48 hours - 1-2 0 C.
When transporting milk to processing plants, it is necessary to preserve its original qualities as much as possible. In the republic, milk is mainly transported by milk tankers in special isothermal milk tanks. They have two, sometimes three, well insulated sections. During the summer period, during transportation to a distance of up to 100 km, the milk temperature rises only by 1-2 0 C. Each section of the tank is filled with milk of uniform quality and completely so that it does not churn. When transported in winter, milk is protected from freezing. Milk obtained from cows suffering from mastitis, tuberculosis, brucellosis, leukemia and other diseases is delivered in a separate container.
When selling milk, a consignment note is drawn up for the dispatch of milk and dairy products, in which the weight of the product, its quality, temperature and time of dispatch are indicated. The dairy returns a copy of the invoice, which indicates the actual accepted weight and quality of the product, as well as the test weight based on the conversion to basis fat content.
PASTEURIZED, STERILIZED
MILK & CREAM
4.1. Milk processing structure in Belarus
According to human nutrition standards, milk and dairy products in the annual diet should be 433.6 kg, including whole milk 130 kg, butter - 6, cottage cheese - 8.9, sour cream - 7.3, cheese - 5.8 and low-fat products - 16.7 kg. To provide the population of the Republic of Belarus with dairy products in accordance with these consumption rates, 4.2 million tons of milk are required per year.
Formed material and technical base of enterprises in the 60-80s. does not meet modern requirements. Many enterprises of the republic do not meet the sanitary and veterinary requirements of the countries of the European Community. Compared to developed countries, Belarus has always had a low level of industrial processing of raw milk - less than 60%.
The structure of milk processing in Belarus is largely traditional, it has been preserved from the times when the bulk of milk raw materials was processed into butter and powdered milk- products of long-term storage with the possibility of their transportation to remote regions of the USSR. Of the total volume of government procurements in the structure of processing for output butter used 50-53% of milk, production of fatty cheeses - 14-17, for the manufacture of whole milk and other products - 30-34%. Due to the low quality of milk (only 8% of milk produced in the republic is cheese-grade) and insufficient capacity, very little cheese is produced.
One of the main areas of work of the dairy industry is the production of combined dairy products using raw materials of animal and vegetable origin. The biological value of dairy products is supposed to be increased by enriching them with a complex of vitamins; natural and synthetic flavoring additives will be widely used.
Dairy processing enterprises receive a large volume of so-called secondary milk raw materials: skim milk, buttermilk, and whey. These foods contain many valuable nutrients, especially lactose and protein. The energy value of skim milk and buttermilk is half that of whole milk. When processing a product such as milk, there should be no waste. Therefore, it is necessary to move from the technology for the production of individual dairy products (butter, cheese, cottage cheese, etc.) to the technology of complete processing into food, i.e. to carry out waste-free processing of milk.
4.2. Homogenization, pasteurization and sterilization of milk
Homogenization- crushing (dispersing) fat globules into smaller ones and their uniform distribution in milk due to high pressure (15-20 MPa) in homogenizers. It is carried out at a temperature of 65-95 ° C and an exposure of about 15-20 s. up to 10-15 minutes. The degree of homogenization reaches 80-85%, and the size of the balls is reduced by about 10 times (Fig. 2). Homogenizing milk prevents fat from settling. The product becomes more homogeneous, the loss of fat with whey is reduced, the consistency of the cheese mass and the miscibility of the components are improved. Homogenized milk is easier and more fully assimilated, and its shelf life is increased. Homogenization is used in the production of drinking milk, fermented milk products, cream, sour cream, canned milk and milk replacer. Homogenization is the most energy-intensive process in the dairy industry.
Pasteurization- heating milk from 63 0 С and slightly below the boiling point. The purpose of pasteurization is to destroy microflora, especially disease-causing microflora, and to extend the shelf life of milk. It destroys 99.9% of vegetative microflora and is the main method of milk neutralization. Milk is pasteurized when sent to retail chains and canteens.
Thanks to pasteurization, milk acquires relative stability for a certain period of time and processors have the opportunity to produce a safe and sound product.
Rice. 2. Fat globules under the microscope:
a - non-homogenized milk; b - homogenized milk
Three modes of milk pasteurization are used: long-term pasteurization at a temperature of 63-65 0 С for 30 minutes is used in public catering, short-term - at a temperature of 72-76 0 С milk is kept for 15-20 s, used in cheese making and in the preparation of whole milk products, instant - milk is heated to a temperature of 85-90 0 С without holding (no more than 2 s) when preparing butter and cheeses ... Each type of product has its own pasteurization modes. For example, in the production of rennet cheeses, the pasteurization temperature is set at 72-76 0 C, in the preparation of fermented milk products - up to 95 0 C. After pasteurization, milk is most often subjected to immediate cooling.
During pasteurization, some components of the milk are partially changed. Albumin begins to denature at a temperature of 60-65 ° C. At temperatures above 85 ° C, calcium is cleaved from casein. At the same temperature, milk acquires a specific taste and aroma. During pasteurization, the loss of vitamin B 12 reaches 90%, vitamin C - 30 and vitamin B 1 - 15%. Heating milk contributes to the destruction of some enzymes, and at temperatures above 80 ° C, there are no enzymes in milk. Soluble phosphate salts become insoluble.
Sterilization (boiling)- heating milk above the boiling point. It is used to destroy not only vegetative, but also spore forms of microorganisms, which can significantly increase the shelf life of finished products when room temperature... In practice, the following sterilization modes are used: I - in bottles in batch autoclaves at a temperature of 103-108 0 С for 14-18 minutes; II - in bottles in sterilizers continuous action at a temperature of 117-120 0 С for 15-20 minutes; III - instantaneous at a temperature of 140-142 0 С with aseptic filling into paper bags. In the process of sterilization, the rennet coagulation of milk deteriorates. In a hermetically sealed container, sterilized milk can be stored for a long time at room temperature.
4.3. Separation of milk
Separation- a method of mechanical processing of milk, allowing it to be divided into two fractions - cream and skim milk, as well as used for cleaning it from contamination. Separation of milk is based on the application of centrifugal force arising in a rapidly rotating drum - the main working element of the separator. Under the influence of this force, milk is divided into fractions depending on their density. Skimmed milk with an average density of 1033 kg / m 3 is thrown to the edges of the drum, while fat globules with a lower density are collected in the form of cream and move to the axis of rotation and are concentrated in the central part. Somatic cells, mechanical impurities, as heavier, are thrown to the wall of the drum and settle in the mud space. The cream and skim milk leaves the separator in a purified state.
Separators-milk purifiers, separators-cream separators, separators for obtaining high-fat cream and universal ones with replaceable drums are distinguished according to their purpose. The weight ratio between cream and skim milk after separation can vary over a very wide range - from 1: 3 to 1:12, i.e. you can get cream of a certain fat content.
All separators consist of the following main units: drum, drive mechanism, inlet and outlet device, milk dishes and bed. On small and medium-sized farms, SOM-7-600 and SOM-3-1000 are used. Separator SOM-7-600 operates from a drive and can be manually operated, and SOM-3-1000 - from a 1 kW electric motor. Separators SPFM-200 and OSB can be used on large farms and dairy complexes.
For a more complete skimming of milk, the following conditions must be observed:
· The temperature of milk should be 40-45 0 С, while the release of small fat globules is facilitated;
With heavy contamination of milk, the mud space quickly fills, mucus begins to settle on the drum plates, the separation of milk worsens, the transition of fat to the return increases;
· The larger the fat globules, the higher the degree of defatting, and the fat globules less than 1 micron, almost all remain in the waste (approximately 0.02-0.05% fat);
· High acidity of milk negatively affects the separation process, as it promotes partial coagulation of milk proteins, which fill the space and gaps between the plates;
· Correct assembly of the drum ensures a reduction in the transition of fat to skim milk;
· It is necessary that the number of cymbals in the drum strictly corresponds to the passport requirements;
· The duration of separation should be no more than 1.5-2 hours, after which the drum is disassembled and cleaned of contamination.
Before separating milk, make necessary calculations... To do this, you need to know the amount of milk (M) intended for separation, and the fat content in it (LM). Then, it is determined what amount of cream (C) of a given fat content (Ls) can be obtained from the milk intended for separation, taking into account the fat content in the skimmed milk (ZO). The calculation is carried out according to the following formula:
4.4. Pasteurized milk
According to the physiological norm, a person should consume 50% of all dairy products in the form of drinking milk. It is assumed that in the future, profound changes will take place in the technology of drinking milk, primarily related to the shelf life, which must be extended to 30-40 days. For this, it is planned to use more widely the ultra-high-temperature processing of milk (sterilization) and its packaging under aseptic conditions. The production of products with reduced energy value and the use of various kinds of flavors and flavorings. But for this it is necessary to solve the problem of the quality of dairy raw materials, since it is impossible to obtain high-quality products from raw materials of poor quality.
The republic produces many types of drinking pasteurized milk with different fat content, SNF, different fillers. According to the fat content, milk can be whole (natural not skimmed), natural normalized with the addition of skim milk and cream, skim or protein, in which fat is completely or partially removed during separation. Milk is called normalized, in which the proportion of fat is brought to certain indicators (1.5%, 2.5, 3.2%). According to the method of processing, milk is produced as pasteurized, pasteurized vitamin, reconstituted and baked milk. For the production of pasteurized drinking milk, natural cow and skim milk, buttermilk with an acidity of not more than 19 0 T, whole and skim milk powder, cream are used.
Pasteurized milk is produced according to the following scheme: acceptance and quality assessment, cleaning at a temperature of 35-40 0 С, immediate cooling to 2-4 0 С, redundancy, fat normalization, heating to 45-65 0 С, homogenization at a pressure of 12-15 MPa, pasteurization (74-78 0 С, 15-20 s), cooling to 4-6 0 С, preparation of containers, filling, capping and marking, storage and transportation.
Pasteurized milk is packaged in plastic and paper bags. The paper bags are covered with paraffin on the outside, and inside with polyethylene. Packaged milk is transferred for sale at a temperature not exceeding 7 0 С or sent to storage in refrigerating chambers for a period not exceeding 18 hours with a temperature not exceeding 8 0 С and a humidity of 85-90%. Milk is sold not more than 36 hours from the date of manufacture.
The quality of pasteurized milk is controlled by temperature, acidity, fat content, taste and smell, pasteurization test, bacterial contamination and E. coli titer.
Protein milk characterized by a high content of dry skimmed substance due to the addition of condensed skim milk. In terms of organoleptic properties, it fully corresponds to whole pasteurized milk, and in terms of biological value it surpasses it.
Protein milk is produced according to the following technological scheme: acceptance of raw materials, preparation, normalization, cleaning, pasteurization under various modes, homogenization (65 0 С), cooling (4-6 0 С), filling, storage. During the preparation process, the feedstock is double-normalized in terms of fat and dry matter content. For the production of protein milk, milk is used with an acidity not higher than 19 0 T. The finished product contains 4.5% protein, acidity not higher than 25 0 T.
Reconstituted milk is produced in whole or in part from dry whole or skim milk obtained by spray drying, by dissolving it in good-quality drinking water at a temperature of 45-50 ° C and normalizing to the required fat content. Hotter or cold water slows down the dissolution of dry matter. During the aging process, the proteins swell and the dry matter dissolves better. In terms of biological value, it is not inferior to normalized pasteurized milk. After reconstitution, the milk is quickly cooled to 6-8 ° C and kept for 3-4 hours. The reconstituted milk must be homogenized to prevent the appearance of fat droplets on the surface. The technological scheme of milk production is as follows: purification, homogenization, pasteurization and cooling. Before pasteurization, milk is heated to 70-80 ° C, homogenized at a pressure of 12 MPa. Recovered milk in winter is quite often used in human nutrition, especially in large industrial centers. This is due to the pronounced seasonality of milk production, since in the summer period, which lasts about 5 months, almost half of the gross annual milk production is produced.
Fortified milk are prepared by enriching pasteurized milk with vitamin C, since it is easily destroyed due to its easy oxidizability during processing and transportation. The technological process for obtaining fortified milk is the same as for ordinary pasteurized milk. Vitamin C is added to milk after pasteurization to reduce its loss. In the production of fortified milk, homogenization is mandatory. Ready fortified milk is stored at a temperature not exceeding 8 0 С, since at elevated temperatures vitamin C is destroyed. According to its chemical composition, organoleptic properties and physicochemical indicators, it is the same as pasteurized whole milk.
Baked milk receive according to the following technological scheme: acceptance of raw materials, quality assessment, cleaning, normalization, pasteurization (95-99 0 С) using tubular pasteurizers, heating in closed containers for 3-4 hours until a brown color appears, cooling to 8 0 С, pour storage. The temperature regime during the heating period should not be lower than 95 0 C. Every hour for 2-3 minutes the milk is stirred to avoid the formation of a layer of protein and fat on the surface. Due to high temperatures, milk components change significantly. Baked milk has a creamy color with a brownish tint, a uniform consistency without sediment, a specific taste and smell of pasteurized milk. Its acidity should not exceed 21 0 T.