Do you like drinking yogurt? Take you into the food chain behind dairy products.
Raw milk production mode
At present, the dairy farming modes in my country include pasture farming, dairy farming in community areas and free-range farming by farmers. The proportion of yield of the three modes varies in different regions. Compared with the retail farming model, the quality and safety issues of raw milk production faced by large-scale, intensive and standardized farming are easy to supervise and control, and milk safety can be better controlled at the source, which will be the main trend of future development. From the perspective of raw milk quality, the level of large-scale farming is significantly higher than that of free-range farmers and dairy farms.
Status of dairy processing
In terms of products, the development of new products and high-end products of various dairy companies has made remarkable achievements, and many companies have launched their own new products. Such as: high-end pure (fresh) milk, high-quality coagulated yogurt, probiotic fermented milk with health-care functions, fresh cheese with various flavors, dairy-containing desserts, etc. These products are welcomed by the market, and the added value is also high, and the enterprise also obtains better economic benefits. Therefore, when companies are generally under the pressure of rapid increases in production costs and sales costs, they can still maintain business performance without declining economic benefits. The development of new products and high-end products is an important factor.
Dairy Processing Equipment
Generally speaking, the supporting equipment required by the dairy pretreatment production line in my country can basically be produced, and the products are relatively mature. The batching device and sterilization equipment have also reached a considerable level, some of which are close to the advanced foreign level. However, there is still a certain gap between the technical and economic indicators of large-scale complete sets of equipment compared with the products of well-known foreign companies, and some key technologies and equipment need to be imported. In particular, dairy aseptic packaging machinery has always been a bottleneck in the development of enterprises. No matter the variety and performance, it can not fully meet the requirements of domestic production and use, and there is a big gap with foreign countries. This situation has resulted in the heavy dependence of my country's dairy production enterprises on foreign packaging machinery and packaging materials. Packaging machinery is the equipment with the largest investment in domestic dairy processing enterprises, and some even exceed more than half of the total investment. This not only affects the normal development of dairy production in my country, but also is the main reason for the high cost of dairy products.
Packaging Equipment
Sterilization and sterilization equipment
Sterilizer is the key equipment for dairy production and processing, which is directly related to the quality of finished products.Membrane technology has been widely used in foreign developed countries and can be used for microfiltration sterilization of raw milk. Therefore, it can not only reduce the sterilization temperature and time and effectively prolong the shelf life of the product (ie, pasteurized milk with long shelf life (ESL milk)), but also reduce the enzyme activity to ensure the freshness and quality of the product. Pure flavor.
Concentrating and drying equipment
The pretreatment of the milk powder production line is basically the same as that of liquid milk, and the subsequent concentration and drying equipment is the key equipment for milk powder production. Their technical level reflects the advanced level of a country's milk powder industry. my country has successively introduced several sets of relatively advanced concentration and drying equipment from Sweden and Denmark. Through digestion and absorption, we have designed and manufactured triple-effect or even multi-effect evaporators and pressure spray towers suitable for our own production status, which have been put into use in many enterprises. , but these devices are technically lagging behind. At present, developed countries have produced new products with smaller volume and lower energy consumption, such as plate evaporators, multi-nozzle spray dryers, and have their own unique technologies in integrated control and heat recovery, such as mechanical vapor recompression evaporators , thermal vapor recompression evaporator (membrane concentration and separation technology equipment), etc., with significant energy saving and consumption reduction functions, so that the milk powder production technology has risen to a new level.
Dairy Safety
At present, the high-speed growth of our raw milk production and dairy industry is based on the original low level. However, with the improvement of residents' income level, milk has changed from a luxury item in the past to an ordinary nutritional product. In the next five years, dairy The total amount of consumption and production demand will continue to increase, and the future growth point of the market will be concentrated in the two major categories of high-end white milk and infant milk powder.
The quality and safety of raw milk directly determines the quality and safety of the product. Dairy companies that have been able to stand alone and strictly control quality management in previous dairy turmoils have attached great importance to the construction of milk source bases. However, some allergens and antibiotic residues in milk are still important factors affecting the safety of dairy products. The incidence of milk allergy in infants and children is 2% to 6%, and the incidence in adults is smaller, at 0.1% to 0.5%. Most bovine milk proteins have potential allergenicity, but it is generally believed that casein, β-lactoglobulin (β-LG) and α-lactalbumin (α-LA) are the main allergens, while bovine serum Albumin (BSA), immunoglobulin (LGS) and lactoferrin (Lf) are minor allergens.
The exogenous pollution of dairy products comes from the cow body itself. The skin and coat of the cow are adhered to some dung, bedding, soil and other dirt containing a large number of microorganisms. It is very easy to fall into the fresh milk, causing serious pollution; If the milking tools are not cleaned and disinfected in advance or are not thoroughly cleaned and disinfected, they will be contaminated by Streptococcus thermophilus and Bacillus; if the milking staff suffers from infectious diseases, dysentery, purulent inflammation or some other diseases, they do not pay attention to personal hygiene and go anywhere. Spitting, unclean hands and work clothes will also bring microorganisms into fresh milk; during milking and milk collection, fresh milk is often exposed to the outside air, and there are more chances of being contaminated by microorganisms in the milking environment. During transportation, temperature changes can cause microorganisms to multiply, resulting in dairy contamination.
Dairy processing contamination. In the process of yogurt processing, the quality of the starter is closely related to the quality of the product. In the preparation process, the starter is not careful to maintain the sterile state, and it is easy to infect bacteria, which makes the surface of yogurt mold and gas. The presence of bacteriophages is lethal to yogurt production. The hygienic conditions of the production environment cannot be reached, and the equipment has a dead angle for cleaning, which causes secondary pollution to the yogurt. Infant milk powder is the dairy product with the most stringent hygiene requirements. It not only has strict control on the proportion of nutrients in milk powder, but also controls food additives, hygiene indicators and processing technology. Raw milk cannot contain drug and antibiotic residues, and packaging materials use benzene-free inks and alcohol-soluble inks. However, there have been vicious incidents in our country that all or part of the milk powder was replaced by starch and sucrose, and then flavored with flavorings to produce inferior milk powder.
