IMPROVING PRODUCT QUALITY USING AN IMPROVED METHOD OF MILK HOMOGENIZATION AND NORMALIZATION

Abstract

Summary. The article analyzes the devices used to implement the method of separate feeding of cream, which ensures the implementation of the principle of creating the maximum difference in speed of skimmed milk and cream, which is a necessary condition for effective dispersion. The results of the analysis show that the considered device, which implements the method and the method of homogenization and normalization of milk, chosen as a prototype of the proposed method, has low values of energy costs, but does not provide the necessary quality of homogenization.
The basis of the method is the task of improving the known method of homogenization and normalization of milk, which is achieved by installing dosing pumps and ensuring the supply of cream in the form of an annular flow in the direction opposite to the movement of skimmed milk. The task is solved by separating the milk into cream and skimmed milk using a separator-cream separator, which are fed to a jet homogenizer with a separate supply of cream, where the cream is fed through channels into the flow of skimmed milk formed by the central channel, according to the proposed method, to supply skimmed for milk and cream, own dosing pumps are used, and the cream supply channels form an annular flow directed against the flow of skimmed milk
In order to improve the quality of dispersion, a counter feeding method of cream with the formation of an annular flow is proposed, which will ensure a uniform effect of the flow of skimmed milk on the central and peripheral part of the cream jet. Increasing the quality of normalization is achieved through the use of skim milk and cream dosing pumps, while the first of them regulates the intensity of the flow of skim milk on the stream of cream, and the second ensures accurate dosing of the required amount of cream. This will ensure compliance of dairy products with the requirements of technological documentation and, therefore, greater competitiveness of products and, accordingly, a higher level of profit of enterprises in the processing and food industry.