北京pk10对子重码玩法|精准平码三中三公开
Your Position: Home > Support > Update Center

Fresh milk production line

2015/12/18??????view:
A survey
Fresh milk production line (disinfection) of quality control is to ensure public health and consumer health, production and disinfection of milk in the dairy plant must first ensure that their products are qualified in health. Of course, this involves the cow health and feeding management. The health of dairy cattle farm, the hygienic situation of dairy cattle farm, milking operation and milking equipment, milk collection and transportation, health management, health management of dairy products, and the hygienic quality of products in the retail of food stores, which are related to the hygienic quality of finished products, and some aspects of the agricultural, industrial and commercial.
The following paper disinfected milk production line workshop equipment washing and disinfection, and other aspects of the above mentioned should be strictly in accordance with their respective procedures, do not neglect, which is particularly important for cow nipple, nipple day and cow dung, cow dung contains direct contact, not a large amount of coliform bacteria, before milking must strict with disinfectant wash the nipple, then hot towel nipple, then milking. Otherwise the raw milk in the milk and some of the large intestine bacteria, seriously affecting the product standards.
Two, workshop equipment washing and disinfection of several basic experience
1, the dairy plant equipment cleaning and disinfection must be carried out in two different stages of operation, can not be carried out at the same time in two processes, otherwise it will not get the desired effect of washing and disinfection. In two in the process of washing and disinfection, washing is more important than not wash thoroughly washed and disinfected directly the rural fruit is much better. The washing is the first, not perfunctory, equipment and piping used must first wash immediately, and then to carry out disinfection and sterilization.
After 2, equipment and pipeline, should immediately to use cold water or warm water, attached to the equipment and piping for the milk, if not immediately wash, let it dry, protein denaturation, and form a solid gel membrane and salt, it is difficult to wash, and salt to use hot water, to prevent protein hardening, generally the water temperature is best kept at 380C~600C.
3, the use of detergent solution, the temperature must be kept 600C~720C, detergent solution has the following three functions.
A. physical function: it can make the residual milk fat, protein, salt, and so on the role of milk and anti flocculation effect.
B, chemical effects: can make the fat from the role of the role of the hydrolysis and hydrolysis, and the formation of fatty acids and glycerol, so that the formation of protein degradation.
C, mechanical effects: can be washed out of the broken or loose milk and its decomposition.
The emulsifying ability of detergent is related to its surface tension, and it is also related to the infiltration. The three kinds of functions of the front are promoted by each other.
Washing metal utensils and equipment and piping, the use of detergent solution temperature must be kept 71~720C, and then rinse with 93~940C hot water.
Glass apparatus is commonly used in the treatment of 60~630C detergent solution, and then rinse with 38~430C water, and finally with 15~160C water jet.
4, all the metal corrosion, including stainless steel will be affected by acid and alkali, especially the use of soft water and the pH value is very low when more susceptible to corrosion.
5, after washing utensils, containers, equipment, etc., and then treated with fungicide solution, can make it dry. When the equipment is not used, it is best to keep the full dry state, because there is no water, the bacteria are not easy to grow and breed, before using a disinfection is necessary, even in the first night has been washed and sterilization, in the next day to deal with, which is the best, the most effective way.
Three, operating procedures
(a) machine preparation:
Due to the high protein content of milk, fresh milk from the cow body on the milk does not pay attention will be infected with many bacteria, so the processing of fresh milk, to pay special attention to the sterilization of the production process, the quality of this product is very important.
1, the equipment is not clean and sterilization
Every class must be cleaned in time, otherwise the residual milk will soon deteriorate in the equipment, and a large number of breeding bacteria will affect future production. ,
Detergent is used in this factory has been used in the PC series washing that is PC-A type (acidic), P-B type (alkaline), PC-I type (iodine, sterilization). Must be in strict accordance with the provisions of the use of books on the temperature and time of washing and sterilization, if not washed thoroughly, one is equal to the unqualified products.
First of all the equipment and piping apparatus cleaning 20 minutes with water, drained of water, then use detergent (according to the instructions of the order) cleaning for 20 minutes, but the temperature must be kept off 710C~720C, washing liquid, and then use sterile hot water 930C~940C on the whole system for rinsing for 15~20 minutes, open the sewer pipe drain valve all the equipment and piping in the water tank, then all of the pipe valve is closed, the tank lid cover through steam sterilization from pipeline.
After the above process to enter the production, production of about 10 minutes before the bacteria will always be relatively high, so the first 10 minutes of the product is not eager to packaging, with the elimination of toxic containers Sheng: return to the 3 tank in second disinfection, the product can be packaged.
A production process has, immediately into the tap water tank 3, since the milk feed tube No. 1 and No. 2 stalls,
北京pk10对子重码玩法