FEDERAL SCIENTIFIC AGRO-ENGINEERING

CENTER VIM Mobile Dairy plant

Recently, mobile plants (MPZ) have been attracting more and more attention from
entrepreneurs of various levels, and there is every reason for this. Such a plant is modern,
promising, convenient and comfortable and in some cases inexpensive.
Mobile dairy plant is a plant on wheels, so it can move in any direction and at any distance.
All systems are energy-independent, it is provided: a diesel generator for power supply,
diesel or gas two-circuit boiler for hot water preparation for the main systems, heating and
hot water supply. As a rule we produce the basic line of the following volumes of milk in a
cycle - 100l, 150l, 200l, 300l, 400l, 500l, 600l, and 1000l, as well as possible non-standard
performance. Chassis are chosen for each volume of processing, as well as depending on the
technological equipment installed inside.
Thus, if you need to produce no more than 2000 liters per day, the best approach is a mobile
dairy plant. Having all the qualities of a stationary plant, mobile plant has a number of
advantages inherent only to them.
APPLICATION:
Mobile dairy plant is designed for receiving, pre-cooling of milk, production of soft and hard
cheeses, as well as cottage cheese, kefir, yogurt, butter.
TECHNICAL DATA:
Raw materials Whole milk
Productivity 100 to 1000 liters per cycle.
Cheese : Suluguni, Cecil, Ricotta,
Mozzarella, Stracciatella, Cacciotta,
Finished product (example) Brynza, Halloumi, Adyghei Cheese,
pasteurized milk, butter,
cream.
Installed power, kW 15 to 74
Overall dimensions From 4240x2450x2900 to 8000x2450x2900
ДхШхВOverall dimensions
LxWxH
Operating personnel 1-2 persons
Climatic modification North
BRIEF TECHNOLOGY OF MILK PROCESSING
Natural milk is used as a raw material for production of dairy products, which must meet the
requirements of GOST 52054-2003 Natural cow's milk - raw material.

Drinking pasteurized milk

At intake, milk is pumped through the milk suction system with milk filter, fine filter and
flowmeter to the receiving tank, where milk is storing raw. Then milk from the receiving tank
is directed to the pasteurization and cooling unit by means of a milk pump.
In the recovery section of pasteurizer milk is heated to a temperature of 40-45ºС and
directed to the separator for normalization. Normalization is carried out by separation of a
part of cream from milk. The cream enters the long pasteurization bath.
From the separator the normalized milk goes to the next section of pasteurization and
cooling unit, where it is heated to a homogenization temperature of 60-65ºC and sent to the
homogenizer. From the homogenizer normalized homogenized milk goes to the next section
of the pasteurization and cooling unit, where pasteurized at a temperature of 85 ° C with a
dwell time of 20 seconds, and then cooled to a temperature of 4 ± 2 ° C by ice water
between the plates of pasteurizer.
Pasteurized milk is fed into a storage tank and then with the help of a milk pump is fed to a
packaging machine. Pasteurized pasteurized milk is placed in boxes and sent to a
refrigerating chamber for storage and further sale.

Sour cream (any fat content)

Cream obtained by separation of milk is directed to a tank where it's pasteurized at 86±2°С,
kept for 2-10 minutes and cooled to fermentation temperature (26-32°С - depending on the
type of starter), and added starter. Then cream with sourdough is mixed for 10-15 minutes
and left undisturbed for fermentation. The duration of fermentation is 6 to 12 hours.
The resulting sour cream is stirred until homogeneous consistency for 3-15 minutes and sent
to the automatic filling machine in plastic cups with a pump for dairy products.
Packed sour cream is cooled in the cooling chamber to a temperature of 4±2 ° C.
Simultaneously with cooling occurs the process of maturation, during which the product gets
optimal acidity, there are processes of structure formation, leading to a thicker consistency.
Duration of cooling and ripening of packaged sour cream should not exceed 12 hours.
Pasteurized cream for drinking.
At production of pasteurized cream also after separation cream is served in a special tank,
there they are pasteurized at 86±2°С, kept 2-10 minutes and cooled to packing temperature
(4±2)°С, with ice water in the jacket. Ice water is supplied from the ice water generator.
From the milk tank the cooled cream is fed to the automatic filling machine with the help of
a pump.

Kefir drink
When producing Kefir milk drink normalized pasteurized and homogenized milk comes from
a pasteurization and cooling unit in a milk tank, with a fermentation temperature (22-35 ° C -
depending on the type of starter), then yeast is added, mixed. After mixing the mixture is left
to rest for fermentation. Duration of mixing is from 8 to 12 hours. At the end of
fermentation clot is cooled down to 14±2°С with periodic stirring.
Cooled product is fed to the automatic filling machine with a pump and placed in shipping
containers (crates). Packed in a transport container product is further cooled in a
refrigerating chamber to a temperature of 4±2°C.

Sourdough
In the production of sour-milk, normalized pasteurized and homogenized milk comes from a
pasteurization and cooling unit in a milk tank with a fermentation temperature of 32±2 ° C,
added starter based on pure cultures of bacillus and lactic streptococci, stirred. After mixing
the mixture is left at rest for fermentation. The duration of fermentation is 10 to 12 hours.
At the end of mixing the clot is cooled to a temperature of 14±2 ° C with periodic stirring.
Cooled product is fed to the automatic filling machine with a pump and placed in shipping
containers (crates). Packed in shipping containers product is further cooled in a refrigerated
chamber to a temperature of 4±2 ° C.
Drinking yogurt with fillers
In production of drinking yogurt normalized, homogenized, pasteurized milk comes from
pasteurization and cooling unit with temperature of 38-42 ° C (depending on the type of
starter) in the continuous pasteurization bath, added starter, mixed. After mixing the
mixture is left at rest for fermentation. Duration of fermentation is 6 to 8 hours. At the end
of fermentation food flavoring and coloring for a particular type and flavor of product, or
fruit and berry filler are added, then clot cooled to a temperature of 16±2 ° C with periodic
stirring. The cooled product is fed to the automatic filling machine with a pump and placed
in shipping containers (crates). Packed in shipping containers product is further cooled in a
refrigerated chamber to a temperature of 4±4°C.
to the temperature of 4±2°С .

Ryazhenka/Varenyts
For the production of ryazhenka (varenets) very high quality milk is selected. The normalized
pasteurized and homogenized milk comes from pasteurization-cooling unit to the long
pasteurization bath, is pasteurized here at temperature t=90-92оС with keeping 3-5 hours in
order to get light cream color and flavor of stewing, further milk mixture is cooled to a
temperature of fermentation t=41-450C and added lyophilized (dry) starter, consisting of
thermophilic streptococci, stirred for 15 minutes and set the parameters of automatic
control of fermentation. After mixing the mixture is left at rest for fermentation. The
duration of fermentation is from 4 to 6 hours. At the end of mixing the mixture is cooled
down to the temperature 16±2°С with periodic stirring. Cooled product is fed to the
automatic filling machine with a pump and placed in shipping containers (crates). Packed
product is further cooled in a refrigerating chamber to a temperature of 4±2°C.

Cottage cheese
Estimated quantity of normalized (or skimmed) pasteurized milk is directed to the
production of cottage cheese. Pasteurized milk is pumped into a curd bath, which maintains
a fermentation temperature of 26-32 ° C, added yeast, rennet (at the rate of 1 g per ton of
mixture), 40% aqueous calcium chloride solution (at the rate of 400 g per 1 ton of mixture)
and fermented for 6-10 hours.
The resulting curd clot cut into cubes of size 2.0 x 2.0 x 2.0 cm. Cut curd clot leave at rest
from 30 to 60 minutes for evolution of whey. The clot is poured into calico or lavsan bags,
and placed in a press cart. Pressing continues until the curd reaches the required mass
fraction of moisture, but no more than 4 hours. To accelerate separation of whey bags with
a clot periodically shaken. After pressing the curd is cooled in the cooling chamber to a
temperature of 12 ± 3 ° C and sent for packaging.
Packed curd is further cooled in a refrigerating chamber to a temperature of 4±2°С.

Peasant cream butter

Cream obtained after separation is pasteurized, cooled and matured, then it is fed to the
butter maker, where it is whipped and the butter grain is processed.
The creamer is filled to 40 % of the total volume. Cream beating is carried out at a
temperature of 10-15º C for 45-60 minutes. During the first 3-5 minutes of whipping the
butter-maker is stopped 1-2 times for air release. Cream is beaten till getting butter grains of
3-5 mm in size. After receiving a butter grain buttermilk is released, it is collected in a milk
container, pasteurized and left for use in the normalization of the mixture on the curd. Next,
the butter processing is carried out. During the mechanical processing of butter, free
moisture is pressed out of the product and evenly distributed in the butter monolith. Butter
processing in a butter machine lasts 15-25 minutes.
The finished product is packaged and placed in a refrigerator for storage and sale.

EXAMPLE OF PRODUCT RANGE:

Day 1: Volume of processing 2,100 liters of milk with 3.6% fat content. Milk pasteurized 3.2%
- 290 liters.
Pasteurized 2.5% milk - 284 liters.
Farmer's milk 3,6% - 300 liters.
Pasta Filata cheeses (mozzarella, buratta) - 40 kg.
Semi-hard/hard cheeses - 30 kg. (10 heads of 3 kg.) Ricotta cheese (whey) - 19 kg.
Cottage cheese - 45 kg.
Yogurt drinking 2,5% - 246 liters.
Sour cream 20% - 88 liters.

Day 2: The volume of processing 1500 liters of milk 3,6% of fat. Milk melted 4% - 260 liters.
Semi-hard / hard cheeses - 30 kg. (10 heads of 3 kg each)
Semi-hard cheeses (self-pressed) - 30 kg. (30 heads by 1 kg) Brynza cheese - 15 kg.
Halumi cheese for grilling - 15 kg.
Ricotta cheese (whey) - 28 kg. Cheese 9% - 50 kg.
Butter sweet-cream 82,5% - 12 kg.

Day 3: The volume of processing 2100 liters of milk with 3,6% of fat content. Pasteurized
3.2% milk - 290 liters.
Pasteurized 2.5% milk - 284 liters.
Farmer's milk 3,6% - 300 liters.
Pasta Filata cheeses (mozzarella, buratta) - 40 kg.
Semi-hard/hard cheeses - 30 kg. (10 heads of 3 kg.) Ricotta cheese (whey) - 19 kg.
Cottage cheese - 45 kg.
Yogurt drinking 2,5% - 246 liters.
Sour cream 20% - 88 liters.

Day 4: The volume of processing 1500 liters of milk 3,6% of fat. Semi-hard/hard cheeses - 30
kg. (10 heads of 3 kg)
Semi-hard cheeses (self-pressed) - 30 kg. (30 heads of 1 kg.) Brynza cheese - 15 kg.
Halumi cheese, for grilling - 15 kg.
Ricotta cheese (whey) - 28 kg. Cheese 9% - 50 kg.
Ryazhenka (melted milk) 4% - 260 liters. Butter sweet and creamy 82,5% - 12 kg.

Day 5: The volume of processing 1200 liters of milk 3.6% of fat. Pasteurized 3.2% milk - 290
liters.
Pasteurized 2.5% milk - 284 liters.
Semi-hard cheeses (self-pressed) - 28 kg. (28 heads of 1 kg.) Ricotta cheese (whey) - 11 kg.
Yogurt drinking 2,5% - 246 liters.
Sour cream 15% - 58 liters.

Total for 5 working days: The volume of processing 8400 liters.

Product Fatness Quantity Product Fatness Quantity

Milk 3,2 870 Haloumi cheese 45 15
Milk 2,5 852 Yogurt 2,5 736
Farmer's milk 3,6 600 Ryazhenka 4,0 260
Ghee Milk 4,0 260 Sour cream 15 58
Pasta Filata Cheeses 35 80 Sour cream 20 176
Cheeses 45 128 Cottage cheese 5,0 90
semi-hard/hard
Riccota Cheese 10 105 Творог Cottage 9,0 100
cheese
Brynza Cheese 45 15 Butter 82,5 24
SEQUENCE OF WORK :
- Milk is accepted by weight and assessed for quality in the order of the QCD (laboratory) of
the enterprise on the basis of the current regulations and standards. After determining the
qualitative indicators and mass, the milk is pumped by a centrifugal pump with the help of
flexible hoses. Pre-cleaning of milk is carried out on the filters of coarse and fine purification.
The coarse filter has a filter element with a 1 mm perforation, where large foreign particles
present in the milk are deposited. Fine filter is equipped with single-use filter element, which
is able to clean up to 75% of mechanical particles. Metering of the received raw milk is
performed by an electromagnetic flowmeter, based on the electromagnetic principle, which
measures the volume of the liquid, passing through the pipe, within a certain period of time.
- Purified milk is pumped into a cheese dairy, where it is heated to t=45оС, the temperature
of separation. The milk is pumped to the centrifugal separator during the separation process,
where milk is separated into cream and skimmed milk. The normalization of the milk is
calculated, and the modes of complete mixing or complete separation are switched on and
off in the separator with manual valves, as required.
- After separation the normalized mixture is collected into the TMU where pasteurization
takes place at t=72+2oC with keeping time at least 15 seconds. Pasteurization is based on
the use of such a temperature at which the majority (not less than 99,9%) of microflora is
destroyed and the properties of milk change insignificantly. Excess cream is buffered and
cooled down to t=6+2oC. Since the volume of cream is insignificant, accumulation can be
carried out within 2-3 days. Then the cream is pasteurized at t=92+2oC. In addition, it is
possible to transfer the cream to a butter maker for whipping butter.
- At the end of the pasteurization process the necessary recipe for the production of a
particular type of cheese is selected from the control panel. In automatic mode the process
of heating the mixture to the evaporation temperature is performed, the operator is given a
The operator is given a visual signal when the set temperature is reached. The operator adds
the calculated amount of calcium chloride, direct application bacterial starter, milk enzyme:
- Pasteurization impairs the clotting of milk with rennet. To restore normal coagulation of
milk and improve the properties of rennet, you should add 0.1-0.4kg of 40% calcium chloride
per 1,000 kg of mixture.
- Also, pasteurization basically destroys lactic acid microflora of milk, so it is added to the
pasteurized mixture in the form of bacterial starter of direct application.
- An enzyme obtained from the rennet of calves, lambs and goats is used to clot milk.
Distilled water is used to dissolve rennet powder.

- At the end of the fermentation process, the resulting clot is cut with the licks that come
with the cheese dicer. The cutting of the clot is one of the important factors for whey
extraction.
- To consolidate the structure of the curd, the cheese curd is kneaded with an agitator. The
finished formed grains are poured through a spigot directly into the perforated moulds
installed directly in the moulder. At low pressure of 1,0-1,5 bar the cheese mass is
compacted, the remaining free (intergranular) whey is removed, a closed surface layer is
formed, and the desired shape of the cheese is given.
- The shaped cheese heads are removed from the molds and placed in a brine pool. The
concentration of brine maintained in the range 20-22%, the temperature within 10-14 ° C.
The speed of penetration of salt inside the cheese (salting) depends on the specific surface,
the density of the outer layer, the mass of cheese, its humidity, the concentration of brine,
temperature and duration of salting.
- Ready salted cheese is removed from the salt pool and placed on a shelf for drying cheese.
When the cheese is finished drying, the heads are packed in film on a vacuum packer. The
gentle vacuum allows excess air to be removed without changing the structure of the cheese
or disturbing the cheese pattern.
- The cheese enters the ripening chamber, where at t=8+2oC the cheese mass is aged and
exposed to enzymes produced by lactic acid bacteria,

Microflora cheese slime and molds, and partially rennet undergo profound biochemical
transformation, causing the appearance of cheeses specific taste, aroma, structure, color,
pattern.

EQUIPMENT OF MOBILE DAIRY PLANT

Base configuration.
This set of equipment allows you to produce almost the entire range of dairy products.
1.Mobile module
2.Multifunctional complex consisting of: a tank with a panel jacket for heating and cooling, a
screw mixer, a motor reducer, a container forming cheese heads, a sink with a mixer tap, a
cheese table, an electric heating boiler, an automation unit to control the processes.
Refrigeration chamber for aging cheese.

Cost of configurations
Recycling volume per cycle
COST (base)
liters

100 1 680 000,00

150 1 730 000,00

200 1 780 000,00

 250 1 830 000,00

300 1 880 000,00

400 1 990 000,00

500 2 100 000,00

600 2 150 000,00

1000 2 430 000,00

Equipment not included in basic packages

№ NAME 100 – 200 -300 400 - 600 л

150 л л
1 Diesel Heating Boiler 64 71 93 000,00
000,00 000,00
2 Gas Heating Boiler 68 80 98 000,00
000,00 000,00
3 Integrated freon chiller (Chiller)
250 290 480 000,00
000,00 000,00
4 Process control panel with
integrated software and
80 000,00
touch screen display

5 Centrifugal pump 32 000,00

6 Filter driven self-
56 000,00
priming pump
7 Double acting lyre 40 000,00
8 Minilaboratory 98 000,00
9 Shelf 46 000,00
10 Cheese mixing table 77 000,00

зерна
11 Isothermal moulder with
fluted funnels for cheese 90 180
moulds 000, 000,00
00
 12 Isothermal salt basin with cooling
70 235
jacket
000, 000,00
00
13 Cheese molds От 500,00
14 Cheese press 36 000,00
15 Pneumatic cheese press 136 000,00
16 Cream separator 18 000,00
17 Butter maker 26 000,00
18 Cheese press cart 80 000,00
19 Cheese press cart 120 000,00
20 Vacuum Packaging Machine 54 000,00
21 PET filling 280 000,00
22 Split air conditioning system 38 600,00
23 Extract and input ventilation
192 000,00
system with air filtration
24 CIP sink от 128 600,00

The equipment is certified throughout the Russian Federation.

Mini-mill is designed in accordance with the requirements:

- SanPiN 2.3.4.551-96 "Production of milk and dairy products".

- VSTP-645/619 "Sanitary requirements to the design of dairy industry enterprises".
- Technical Regulations of the Customs Union "On the safety of milk and dairy products" (TR
CU 033/2013, in force since 01.05.2014.
Federal State Budgetary Scientific Institution "Federal Scientific Agro-Engineering Center
VIM" (FGBNU FNAC VIM)