1 Виробництво питного молока

1.1 Технологія виробництва питного молока

1.2 Показники питного молока

1.3 Вади питного молока

1.1 Технологія виробництва питного молока

В Україні промисловість випускає біля 20 видів молока. Вони відрізняються між собою вмістом жиру і СЗМЗ. Висока якість питного молока і стійкість його при зберіганні обумовлена високою якістю сировини.

Питне молоко класифікують так: за способом обробки (пастеризоване, пряжене, стерилізоване); за вмістом жиру, сухих речовин і домішок (незбиране, нормалізоване, відновлене, підвищеної жирності, білкове, вітамінізоване тощо); за способом розфасування (у споживчу тару, у поліетиленову пліву, у фляги та цистерни).

Розрізняють пастеризоване молоко таких видів: нежирне; із вмістом жиру 1,0; 1,5; 2,0; 2,5; 3,2; 3,5%; підвищеної жирності із вмістом жиру 6%; пряжене нежирне; пряжене із вмістом жиру 1,0; 2,5; 4,0; 6,0%; білкове 1,0, 2,5% жиру; із вітаміном С нежирне; із вітаміном С і вмістом жиру 1,5; 2,5; 3,2%; стерилізоване, в якому масова частка жиру становить 1,0; 1,5; 2,5; 3,2; 3,5%. При виробництві пастеризованого молока згідно з ДСТУ 2661–94 використовуються також наповнювачі, серед яких – какао і кава. Згідно зі стандартом, молоко з наповнювачами випускається із вмістом жиру 1,0 або 3,2%.

Загальноприйняту робочу технологічну схему виробництва питного молока показано на рисунку 1.

Виробництво пастеризованого молока. Під час приймання молока його пропускають крізь фільтр, а потім – через насос, повітровідокремлювач та лічильник у резервуар проміжного зберігання. За потреби молоко охолоджують на пластинчастих охолоджувачах. Насосом його спрямовують у резервуар для нормалізації за вмістом жиру. Нормалізована суміш через насос потрапляє у вирівнювальний бак, потім – у пластинчастий теплообмінник, де пастеризується за температури 74 – 76 °С, витримується протягом 15 – 20 с або 85 °С без витримування, або 65 °С з витримуванням 30 хв. і охолоджується до 6 °С та спрямовується на розливання і фасування.

Рисунок 1 – Технологічні процеси виробництва питного молока

При виробництві стерилізованого молока замість пастеризації застосовують стерилізацію: одноступінчасту (до чи після розливу); двоступінчасту (до розливу та у пляшках).

При виробництві молока з наповнювачами (напої): молоко з цукром, какао, кавою, фруктово-ягідними соками – технологія аналогічна технології виробництва пастеризованого молока плюс операції приготування і внесення наповнювачів (сироп, екстракт, концентрат соку, цукор, какао, кава).

Схему технологічної лінії виробництва пастеризованого молока наведено на рисунку 2.

Рисунок 2 Схема технологічної лінії виробництва пастеризованого молока

1 – фільтр; 2,7,9, 11 – насоси; 3 – відокремлювач повітря; 4 – лічильник; 5 – пластинчастий охолодник; 6, 8 та 16 – резервуари; 10 – урівнювальннй бак; 12 – пластинчастий теплообмінник; 13– пульт керування; 14 – сепаратор-молокоочисник; 15 – гомогенізатор

Від механічних домішок молоко очищають на сепараторі–молокоочиснику. Для поліпшення смаку й консистенції його рекомендується гомогенізувати, в результаті чого відбувається роздрібнювання жирових кульок і вони втрачають здатність до відстоювання.

Пастеризоване молоко розливають у тару разового використання – паперові та поліетиленові пакети з використанням спеціальних автоматів.

Конструкція та принцип дії машин та обладнання для виробництва питного молока були розглянуті в on-line підручнику “ЗАГАЛЬНІ ТЕХНОЛОГІЧНІ ПРОЦЕСИ ТА ОБЛАДНАННЯ ДЛЯ ВИРОБНИЦТВА МОЛОЧНОЇ ПРОДУКЦІЇ”.

1.2 Показники питного молока

Вимоги до питного молока. Питне молоко має відповідати вимогам ДСТУ 2661-94, які затверджені і введені в дію наказом Держстандарту України № 79 від 02.08.1999 р. За органолептичними та фізико-хімічними показниками молоко згідно з ДСТУ 2661–94 повинно відповідати вимогам, наведеним у таблицях  1 і 2.

Таблиця 1 –  Органолептичні показники молока

Показник

Характеристика

Зовнішній вигляд та консистенція Однорідна рідина без осаду. Для молока з наповнювачами допускається незначний осад кави чи какао
Смак і запах Чисті, без сторонніх, невластивих свіжому молоку присмаків і запахів. Для пряженого та стерилізованого молока характерний присмак пастеризації; для молока, виробленого із застосуванням сухих або згущених молочних продуктів, солодкуватий присмак; для молока з наповнювачами – солодкий, що має виражений аромат, зумовлений внесенням наповнювачів
Колір

Білий з трохи жовтуватим відтінком; для пряженого та стерилізованого молока – з кремовим відтінком; для нежирного – злегка синюватий відтінок; для молока з наповнювачами – відтінок, зумовлений наповнювачами; для стерилізованого і пряженого – допускається злегка буруватий колір

 Таблиця 2 – Фізико-хімічні показники питного молока

Вид молока

Показники і норми
Масова частка, %, не менше Кислот-ність, °Т, не більше Густина, г/см3, не менше
жиру вітаміну_С сахарози кави какао
Пастеризоване нежирне 21,0 1,030
Пастеризоване, 1,0% жиру 1,0 21,0 1,029
Пастеризоване, 1,5% жиру 1,5 21,0 1,027
Пастеризоване, 2,0% жиру 2,0 21,0 1,027
Пастеризоване, 2,5% жиру 2,5 21,0 1,027
Пастеризоване, 3,2% жиру 3,2 21,0 1,027
Пастеризоване, 3,5% жиру 3,5 20,0 1,027
Пастеризоване, 6,0% жиру 6,0 20,0 1,024
Пряжене знежирене 21,0 1,030
Пряжене, 1,0% жиру 1,0 21,0 1,029
Пряжене, 2,5% жиру 2,5 21,0 1,027
Пряжене, 4,0% жиру 4,0 21,0 1,025
Пряжене, 6,0% жиру 6,0 21,0 1,02
Білкове, 1,0% жиру 1,0 25,0 1,037
Білкове, 2,5% жиру 2,5 25,0 1,036
З вітаміном С, знежирене 0,01 21,0 1,030
З вітаміном С, 1,5% жиру 1,5 0,01 21,0 1,027
З вітаміном С, 2,5% жиру 2,5 0,01 21,0 1,027
З вітаміном С, 3,2% жиру 3,2 0,01 21,0 1,027
Стерилізоване, 1,0% жиру 1,0 20,0 1,029
Стерилізоване, 1,5% жиру 1,5 20,0 1,028
Стерилізоване, 2,5% жиру 2,5 20,0 1,027
Стерилізоване, 3,2% жиру 3,2 20,0 1,027
Стерилізоване, 3,5% жиру 3,5 20,0 1,027
З какао, 1,0% жиру 1,0 10,0 2,0 1,075
З какао, 3,2% жиру 3,2 10,0 2,0 1,074
З кавою, 1,0% жиру 1,0 6,0 22,0 1,051
З кавою, 3,2% жиру 3,2 6,0 22,0 1,047

Питне молоко, яке допускається для реалізації, повинно мати температуру не вище 8 °С, за чистотою належати до І групи (за еталоном). За бактеріологічними показниками молоко в упаковці має відповідати вимогам, наведеним у таблиці 3.

 Таблиця 3 – Бактеріологічні показники питного молока

Вид упаковки Маса мезофільних аеробних і факультативно анаеробних мікроорганізмів, КОЕ в 1 г, не більше Кількість продукту (см3),
в якому не допускаються
БГКН
(коліформи)
патогенні
мікроорганізми,
в тому числі
сальмонели
Пляшки і пакети

Фляги і цистерни

1*105

2*105

0,1

0.1

25

25

Примітка. У молоці, призначеному для дитячих установ, не допускаються патогенні мікроорганізми, в т.ч. сальмонели.

1.3 Вади питного молока

Не допускається до реалізації молоко з вадами, основні з яких наведено у таблиці 4.

 Таблиця 4 – Вади питного молока та способи їх усунення

Вади Причини Заходи запобігання
Сальний присмак Фізико-хімічного походження. Виникає внаслідок окиснення молочного жиру при зберіганні молока під сонячними променями Зберігати молоко в закритих ємностях, а розфасоване – в закритих приміщеннях
Гіркий смак Кормового походження. Виникає при поїданні тваринами рослин з гірким смаком Ретельно сортувати молоко в процесі приймання
Кормові присмаки Виникає при згодовуванні тваринам недоброякісного силосу, цибулі, часнику, коренеплодів, які містять ефірні масла, оскільки вади молока здебільшого передаються готовому продукту Те саме
Прогіркле молоко Мікробіологічного походження. Виникає при порушенні режиму пастеризації, внаслідок чого в молоці зберігаються бактерії, які виділяють фермент ліпазу, що сприяє розщепленню молочного жиру Постійно перевіряти ефективність пастеризації, не зберігати молоко тривалий час і дотримуватися санітарно-гігієнічних правил його переробки
«Граюче» молоко Утворюється при порушенні режиму пастеризації Дотримуватися санітарно-гігієнічних правил переробки молока, ретельно мити посуд і постійно перевіряти ефективність пастеризації
Металевий
присмак
Технічного походження. Виникає внаслідок використання погано луженого посуду Використовують якісну місткість для зберігання молока
Сторонні
присмаки
і запахи
Вада характеризується наявністю речовин, не властивих смаку і запаху молока Забороняється зберігати хімікати в місцях переробки і зберігання молока; ретельно дотримуватися санітарно-гігієнічних норм і вимог до переробки молока
Присмак перепастери-зованого молока Виникає при значному підвищенні температури пастеризації молока Дотримуватися технологічної інструкції з виробництва питного молока;  у деяких випадках допускається реалізація молока з чітко вираженим присмаком перепастеризації

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