Processing
Paddle or drum butter churn: which to choose and how it affects the butter
Why butter from a drum churn comes out denser and higher in fat, when a paddle churn is enough, and how to size a batch butter churn for the cream your plant handles.
Mixer for powders and bulk products: Drunken barrel, V-blender, ribbon or paddle — which to choose
How the four types of mixers for powders and dry blends differ, which one suits your particular product, and how to avoid overpaying for drum volume you do not need.
How to start a cheese dairy: equipment for 100, 300 and 1,000 litres of milk
What equipment a cheese dairy needs for 100, 150–200, 300, 500–600 and 1,000 litres of milk per shift, what is added later and what the equipment sets cost. Based on Milberg's supply experience.
Vacuum evaporator: what it is for and how to choose one
What a vacuum evaporator is, why good condensed milk cannot be cooked in an ordinary kettle, what is cooked in a VVU, what volume to choose and where cheap units cut corners. Based on the experience of the Milberg plant.
Cream separator: how to choose one for a farm or dairy workshop
How a cream separator works, how an open separator differs from a closed one, what capacity to choose and what equipment it is installed with in a cheese dairy, butter workshop or on a farm.
Chechil cheese production: technology and equipment
How chechil cheese is made commercially, from cheese mass to the finished braid: the equipment needed at each stage, why the mass will not stretch, and how to choose a string forming unit and cheese melter.
Milk pump: which one does a dairy plant need?
Centrifugal, impeller or screw: which pump to use for milk, cream and whey, and which for sour cream and kefir, how to read the ONTs designation and what to include in your enquiry.
Milk reception at the plant: how a milk reception and metering station works
What happens to milk at reception, what a reception and metering station consists of, how accurately it measures volume and which capacity to choose.
Stainless steel milk tank: insulated, jacketed, with agitator — which to choose
How an insulated milk storage tank differs from a milk cooling tank and a jacketed tank, why you need insulation and an agitator, and how to choose the volume and design.
Milk pasteurizer: VDP vat or tubular — which to choose
How a long-time pasteurization vat differs from a continuous tubular pasteurizer, which type of production each suits, and how to size the volume or capacity.
Braided cheese (chechil) production technology
Today's consumers are increasingly interested in natural foods made by small producers. Dairy products, and cheese in particular…
Curd vats: types and operating principle
The most essential equipment for making tvorog by the traditional method is the curd vat. It is a double-walled vessel, horizontal or…
Milk processing business: calculating profitability and payback
A milk processing business is profitable first and foremost because milk is part of everyone's diet. One way or another, we all consume…
Semi-automatic butter packing: a solution for small businesses
Butter is a familiar product found on every table. It is made from cream by churning or separation…
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What can be made from 1 tonne of milk (a brief overview of processes and equipment)
Dairy products are made from cow's milk, which must comply with GOST R 52054-2003 (Russian standard). Below are the quantities of various…
Condensed milk production technology
Condensed milk is a product loved by many, especially children. Besides its delicate taste and aroma, it also contains a wealth of nutrients…
Zero-waste production: options for processing dairy whey
Whey is obtained in the production of tvorog and cheese and is essentially a by-product of processing. However, it should not be regarded as a secondary raw material…
The homogenizer: an indispensable machine for producing quality butter
Today dairy producers make wide use of homogenization. Homogenizers improve the sensory properties…
Modular mini dairy plant: tips on setting one up
Russia currently faces a shortage of high-quality milk and dairy products. Small family farms do not produce enough to meet…
Food dosing units: what they are for and how they work
A doser is a device for measuring out a set quantity of a liquid, viscous or free-flowing substance. In the food industry it is one of the…
Press trolley: design and purpose
Press trolleys are used in the production of tvorog (quark) or soft cheeses, and can also be used to remove liquid from other products. When preparing curd…
Stainless steel for the food industry. Part 2. Designations and applications
Stainless steel designations
Hard cheese production technology
Cheese is a special product made from milk. Everyone loves it, and its richness in vitamins and nutrients should not be underestimated. Every country…
Stainless steel for the food industry. Part 1. Classification and properties
Corrosion is one of the main problems for equipment in the food industry and many other sectors. Stainless steel was invented to solve it…
Industrial yoghurt production: process features and equipment
Yoghurt is one of the oldest cultured dairy products and has long been an important food for the peoples of the Middle East, especially in the countries bordering…
Tvorog production: technology and equipment
How tvorog (quark) is made industrially: the traditional and separation methods, the process stages and the equipment for each — from milk reception to pressing and cooling of the curd. Lines for 300–600 and 1,250–3,000 L of milk.
What is milk standardization and why is it needed?
All raw milk arriving at a processing plant differs in its fat and solids-non-fat content. That is why, before accepting…
Butter production equipment
Butter is one of the most popular and familiar foods. It is used in many dishes, and it is hard to imagine a table without it…
The most common problems with food processing equipment
No business is entirely free of problems, and technical issues with equipment in the food industry are quite common. Given…
Long-time pasteurization vats revisited
Dairy production is unthinkable without long-time pasteurization vats. With them, heat treatment of raw milk is carried out…
What is a milk taxi?
The milk taxi for calves is becoming an increasingly popular tool for feeding young cattle. The unit looks like…
The role of food equipment in the dairy industry
Food equipment plays the key role in the dairy industry. Choosing and using it correctly will increase production volumes and improve quality…
Consumer choice: popular cheeses
Every consumer chooses cheese to their own taste. There is plenty to choose from — the variety is astonishing. Popular with Russian shoppers are Parmesan…
The history of syrniki
Syrniki (tvorog pancakes) have been made from tvorog for centuries. Looking into history, we can find out where syrniki came from.
Did you know? Interesting facts about dairy products
Fewer ingredients means better.
You can't spoil porridge with good butter
Good-quality natural butter is a natural source of vitamins and minerals needed for brain function, skin hydration and nourishment, healthy blood vessels, immunity…
Tangled cheese
Chechil, which translates as "tangled", is an Armenian brined cheese made from cow's milk. It can be produced as braids, thin strings, noodles or sticks. Originally…
Stainless steel in dairy production
Food production has to comply with many rules and requirements. Raw materials go through several processing stages and are held in dedicated…
Homogenization
A homogenizer is a machine used to create a uniform (homogeneous), physically stable mixture. During homogenization, fat globules are broken down…
Milk coolers
Why does milk need to be cooled?
Centrifugal pumps
Centrifugal pumps are widely used in the food industry to transfer milk, beer, alcoholic and soft drinks.
Salting cheese
Cheese is a healthy dairy product with a generous variety of flavours. Different types of cheese bring out and complement the flavours of dishes in different ways, adding…
Sour cream and tvorog production technology
Sour cream is a thick white cultured dairy product made from cream and starter culture, with a fat content of 10 to 30%. Using only pasteurized cream…
Cheese production business: mini cheese dairies
You are keen to open your own cheese dairy but cannot invest hundreds of thousands of euros? There is a solution: a mini cheese dairy. With modern compact…
Home vs industrial cheese vat: choosing the equipment
Cheese is part of the daily diet of most families around the world. The market offers a large number of varieties from different producers. Despite…
Continuous tubular pasteurizer for milk: purpose and applications
Pasteurization of liquids eliminates harmful bacteria and other substances that can damage human health. Vegetative microorganisms…
Cheese press: manual screw or pneumatic? Which to choose?
A press makes it easy to produce quality cheese. A pneumatic press is designed for semi-hard and hard cheeses. A manual screw press, unlike…
Vologda butter production technology. Butter churn for Vologda butter
Vologda butter has the distinctive taste and aroma of pasteurized cream. It is produced in two ways: by churning and by conversion of high-fat cream.
How to choose a cheese vat or mini cheese dairy: overview and specifications
Compare modern cheesemaking equipment with its historical counterparts and the impact of technical progress is immediately obvious. Cheese has been known since…
VDP batch pasteurizer for producing pasteurized milk and tvorog
Making tvorog in a VDP batch pasteurizer (long-time pasteurization vat)
Milk powder reconstitution line
Processing pasteurized cow's milk yields a product familiar to almost everyone: milk powder. It has a wide range of uses…
Modular unit for reconstituting milk powder and juice
With small and medium-sized businesses growing overall and receiving government support, demand is rising for production equipment that speeds up…
Turnkey modular dairy plant (mini dairy)
A mini plant for dairy production is a self-contained production complex fully equipped in purpose-built premises. It is a cost-effective…
Milk pasteurization vat: cost, price and how to start a business
What a milk pasteurizer is, why it is called that and how it is used. Which dairy products require pasteurization.
Cheese production business plan: choosing a cheese dairy
Starting your own business is a good idea for anyone who has decided to invest in the country's productive capacity and earn a profit as the owner…
Butter making in an industrial butter churn: the batch butter churn
Butter is a nutritionally valuable product with a fat content of 50 to 85 per cent. Butter production is one of the main sectors…
Milk taxi: a mobile pasteurizer tank for calf feeding
Feeding is one of the key processes in livestock farming. Animal well-being depends on how well it is organized. The health of adult…
Why do you need a milk cooler?
It is no secret that dairy products are healthy and tasty and contain plenty of vitamins and minerals. Milk, the basis of all these products, must be fresh when processed…
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Types of CIP cleaning systems (Clean-in-Place)
A CIP system is versatile equipment that has been used for more than half a century in industries where compliance with hygiene standards comes first. Its…
Cheese vat: how to choose and which one to buy?
Before buying a vessel for making cheese, you need to answer one question: what is it for? Whether you are buying an industrial cheese vat or a mini cheese vat, start from your needs…
Curd vat: how to choose and buy one? Horizontal and vertical curd vats
It is hard not to notice that the number of people who prefer natural farm products to those sold in shops has grown considerably in recent years…
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Pasteurization of milk and dairy products (part 1)
Milk and dairy products are well known to spoil quite quickly. Milk is also a favourable medium for the growth of various microbes…
Cheese production business plan, or equipment payback
Today, with sanctions and counter-sanctions in force, and with the US "trade war against everyone" now under way, cheesemaking has become an integral part of import substitution policy…
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VDP batch pasteurizer with gas heating (boiler)
A batch pasteurizer is used to pasteurize milk at food industry plants, family farms, dairy kitchens…
VDP batch pasteurizer: how milk pasteurization works
The VDP batch pasteurizer (long-time pasteurization vat) is designed for heat treatment of milk at dairy plants, workshops, and small and private family farms…
Equipment needed for making tvorog (quark)
Tvorog (quark) is a very popular cultured dairy product in Russia. Tasty, filling and healthy, it is part of our diet from early childhood. There are many producers on the market…