VDP batch pasteurizer for producing pasteurized milk and tvorog

In brief. A VDP batch pasteurizer (long-time pasteurization vat) is a double- or triple-walled stainless steel vessel with a jacket for the heating medium: it is used to pasteurize and ferment milk and to make tvorog (quark). Industrial vats are designed for loads of up to 1,000 kg. Tvorog is made in a VDP using a starter culture, ultrafiltration whey concentrate or heated whey; no separate pressing is needed — after draining, the product goes straight to packing. Heating is by electric heating elements or steam.

Making tvorog in a VDP batch pasteurizer

A batch pasteurizer is dairy equipment used to produce cultured dairy products at industrial plants, small businesses run by sole proprietors and large family farms. For this purpose, vats designed for loads of up to 1,000 kg are used. For household purposes, smaller equipment (up to 50 L) can be used. The unit can be used:

• As a VDP milk pasteurizer for pasteurizing and fermenting milk;
• For making tvorog.

The vat is a large double- or triple-walled tank mounted on adjustable feet. Between the middle and inner walls there is a space (the heat-transfer jacket) that is filled with the heating medium. The inner wall surface in contact with the food product is made of stainless steel.

Can tvorog be made in a VDP? Not only can it be, it also makes economic sense, because:

• The chain of production operations needed to make tvorog becomes shorter;
• Less equipment is needed, since making, pressing and storing the curd mass can all be done in one vessel, which frees up production space.

Tvorog can be made in a VDP in several ways:

• By adding a starter culture of lactic streptococci to the milk;
• By adding ultrafiltration whey concentrate to the milk;
• By adding ordinary whey, heated to 60–85 degrees, to heated standardized milk.

The advantage of batch pasteurizers is that no additional pressing of the curd mass in other vessels (trolleys, ordinary vats) is needed. After draining, the resulting curd product can be sent straight to packing. In vats of this type, the tvorog oxidizes very slowly, so the product can be stored for up to 7 days.

A full tvorog production cycle requires a set of equipment consisting of several units, each performing a specific function: pasteurization, pressing and so on. Buying a VDP saves money, because it performs all the operations involved in making tvorog. This type of equipment is especially suitable for small businesses that plan to produce cultured dairy products in small batches. Of course, the most convenient way to make tvorog is in curd vats — open horizontal vessels with or without lids; they are the best choice of equipment for tvorog production both on small farms and at large dairy plants. If you still opt for the universal approach of making tvorog in a VDP, our company will offer VDP versions designed for the most convenient work with tvorog.

VDP batch pasteurizer in our catalogue

We offer VDP pasteurizers with the following volumes:

VDP 50 100 200 250 300 350 400 500 530 600 630 1000 2000 3000 5000 10000 and others;

Heating can be by electric heating elements (with electric heating and an automatic control unit) or by steam.