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Added by Admin in Tractors & Farm Machinery
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The products planned to be produced at the plant are cheese varieties, yoghurt, butter and cream. In the production of these products, it is necessary to mention the production of butter first. Because milk will not be used directly in the production of butter, milk oil (cream) will be used. In addition, there will be a mass difference between the amount of raw materials and auxiliaries used to obtain the products used in the calculations below. This difference is due to the evaporation or Leach of water in the structure during the processing of milk. Cream and butter production some of the cream to be obtained from milk to be used in butter production, cheese and yoghurt production will be used and the other part will be sold directly as cream without being processed. The cream will be mixed and packaged in the churn machine, which will be taken from the separator to be used for the separation of cream and milk. In the facility, approximately 330 kg of cream (3%) will be obtained from 11 tons of milk (the total amount of milk to be used in the production of these types of cheese) and approximately 100 kg (2%) of milk will be obtained from 5 tons of milk used for yoghurt. According to this; amount of cream=( )kg/day x 300 days/year= kg/year cream this amount of cream will be sold as approximately 85kg of cream per day and the other part will be used in the production of butter. Amount of butter to form = 350kg / day x 300 days/Year x 0.427 x 0.85= ,75 kg / year. (with the acceptance of coefficients) water loss during production=(350 x 300) = kg/year milk cream for butter production takes place during various cheese production and yoghurt production. Therefore, the points from which the cream is weaned will be shown in the flow charts for the production of these products. Feta cheese, Circassian cheese, TULUM cheese, braided cheese, cheddar cheese, melting cheese, curd cheese, village cheese production the total amount of milk planned to be used for cheese production at the plant is 40 tons/day. The quantities of this amount planned to be used according to each type of cheese are given in Table 2. The flow chart that will be used in the production of cheese at the plant is given below. In order to obtain all types of cheese in the plant, the ways shown in this flow chart will be followed and there are differences in fermentation and printing only according to the type of cheese that is intended to be produced. 9

10 milk intake control butter and cream production icing heat treatment(pasteurization) setting milk fat with separator cold cooling (fermentation temperature) setting Starter culture yeast testing and fermentation breaking of the Telemen filtering printing cutting brine Making packing warehouse shipping Figure 2. Cheese Production Process Flow Chart 10

11 milk to be brought to the facility and to be found suitable for production as a result of the controls made, is processed according to the desired product to be produced in the separator. If you want to make feta cheese, curd cheese and Circassian cheese, milk oil is taken through the separator. In the production of other cheese varieties, milk oil is not taken in separator. After this stage, milk is subjected to the same processes in the production of all types of cheese, and only different starter cultures are used in fermentation. After the separator, the milk is brought to the appropriate temperature for fermentation and the next step is the fermentation process. With fermenting, a starter culture is added that will enable milk to turn into cheese. Teleme, which starts to form after this stage, is cut with the aim of releasing its water. The water separated by itself from the telemedicine is separated from the cheese boat. After this stage, the cheeses that begin to form are pressed and allowed to release a little more of the water in their structures. After the end of the printing process, the ripe cheese is cut and brined. Here, a little more maturation provided feta cheese will be packed and taken into storage. The amount of milk planned to be used in the production of all cheese varieties at the plant is 40ton/day. The amount of cheese to be obtained during the production of cheese and the amount of wastewater to be generated feta cheese to be produced in the calculation of the amount of cream to be separated from milk on a daily basis must be taken into account. 3% of the milk weight to be used during the production of feta cheese will be taken as cream. According to this; the amount of feta cheese to be produced annually; Annual milk use=10 tons/day x 300= 3,000 tons/year annual Cream amount=(10ton/day x 3%) x 300=90ton/year, annual White Cheese amount= (3,000 tons/year - 90 tons/year) x 1/5 = 582 tons/year 5 kg milk with the acceptance that 1 kg feta cheese is obtained(given this value, 5 kg plain milk with the addition of) Water loss during production= = 2418 tons/year raw material and auxiliary material needs; Annual milk requirement = ton of yeast usage rate depends on the type and quality of yeast, but for an average of 100 kg of milk, 10 g yeast is accepted. According to this; annual yeast requirement=3,000 tons/year x 100 gr/ton =300kg/year 18 0 bome salt is used for 100 kg milk production. According to this amount of salt to be used; 0,18 0 bome/kg x kg/year = bome/year SALT will be used. 11

12 Circassian cheese the amount of cream to be separated from the milk on a daily basis must be taken into account in the calculation of the Circassian cheese to be produced. 3% of the milk weight used during the production of Circassian cheese will be taken as cream. According to this; the amount of Circassian cheese to be produced annually; Annual milk use = 1 ton / Day X 300=300ton/year annual amount of cream= (1ton/day x 3%) x 300=9 tons/year, annual amount of Circassian cheese=(300 tons/year -9 tons/year) x 3/10= 87.3 tons/year 10 kg milk with the acceptance of 3 kg Circassian cheese(given this value, 10 kg plain milk with the addition of) Water loss during production=, 3 = 212,7 tons/year raw material and auxiliary material needs; Annual milk requirement = 300 tons / year yeast usage rate depends on the type and quality of yeast, but it is accepted as 100 g yeast for an average of 1 ton of milk. According to this; annual yeast requirement = 300ton/year x 100 g/ton =30kg / year Tulum cheese amount of Tulum cheese to be produced annually; Use annual milk= 10 tons/day X 300=3,000 tons/year Annual amount of Tulum cheese=3000 tons/year x 12/100= 360 tons/year 100 kg 12 kg achieved with the adoption of milk, cheese(granted, this value will also be achieved with plain milk 100 kg auxiliary substances to be added is the amount of cheese.) Water loss during production= = 2640 tons/year raw material and auxiliary material needs; annual milk requirement = ton / year yeast usage rate depends on the type and quality of yeast, but is accepted as 10 g yeast for an average of 100 kg milk. Accordingly; Annual yeast requirement = 3,000 tons/year x 100 gr/ton =300kg / year 100 kg milk is used for 1 kg salt. According to this amount of salt to be used; 1kg salt/100kg milk X kg/year = kg/year SALT will be used. 12

13 örgü cheese the amount of cheese will be produced annually; annual milk Use= 2ton/day X 300=600ton/year Annual amount of cheese=600 tons/year X 3/100= 180 tons/year achieved 30 kg to 100 kg of cheese milk with the adoption(granted, this value will also be achieved with plain milk 100 kg auxiliary substances to be added is the amount of cheese.) Water loss during production= = 420ton / year raw material and auxiliary material requirement; annual milk requirement = 600 tons yeast usage rate depends on the type and quality of yeast, but is considered as 10 g yeast for 100 kg milk on average. Accordingly, the annual need Maya=600ton/year x 100 g/ton =60kg/year the amount of cheddar cheese that will be produced annually; annual milk= 10 tons/day X 300=3,000 tons/year Annual amount of cheese=3,000 tons/year X 3/100= 90 tons/year achieved 30 kg to 100 kg of cheese milk with the adoption(granted, this value will also be achieved with plain milk 100 kg auxiliary substances to be added is the amount of cheese.) Water loss during production= = 2.910 tons / year raw material and auxiliary material needs; Annual milk requirement = ton/year yeast usage rate depends on the type and quality of yeast, but for an average of 100 kg milk, 10 g yeast is accepted. According to this; annual yeast requirement = 3,000 tons / year x 100 gr / ton = 300 kg/year melting cheese amount of melting cheese to be produced annually; Annual milk= 1 ton/Day X 300=300ton/year the amount of annual melting Cheese=300 tons/year x 17/100= 51 tons/year 100 kg milk, 17 kg cheese spread achieved with the adoption(granted, this value may also be added to plain milk, which auxiliary substances be obtained with 100 kg, the amount of melting cheese.) Water loss during production=300-51 = 249 tons / year is 13

 

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