2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
The problem of long-term storage of any food for people has always been relevant. But how to preserve products without losing their taste and useful properties? That only for these purposes was not invented. Meat, vegetables, milk - all this was literally recently buried in a pit for storage, covered with straw and ice on top. However, modern technology does not stand still. Currently, there are special freezers and refrigerators that allow you to keep products unchanged for a very long time. Another best way is the principle of processing fresh produce into something new. For example, from fruits you can get jam, marmalade, jam. If we talk about vegetables, then this should include various canned salads and pickles. In the dairy industry, this approach provides an opportunity to obtain a wide range of products from milk. Cream, butter, sour cream, cottage cheese can be obtained by milk separation. This is what we will talk about in our article.
General information
Dairy products have unsurpassed taste and valuable nutritional properties. Needless to say, such products, if properly stored, can be preserved for a very long time? Most farmers and household owners are wondering where to put all the excess milk. Separation in this case is an excellent solution.
However, this requires a special apparatus called a separator. Thanks to him, you can get, for example, cream from whole milk. The principle of milk separators is quite simple and does not require any special knowledge to use. You only need to pour whole milk into the machine, press the button, and after a while you will get skim milk and cream. Whole milk contains fat in the form of fat globules. Their density is much lower than the density of the water component of milk. When, during the process of milk separation, the drum of the apparatus is untwisted under the influence of centrifugal force, this fat begins to gradually separate from the skim milk. Since its density is less, it will be easier to reverse, as a result of which it is forced out to the middle of the drum, after which it is removed through the drainage system. After separation, skimmed milk is discharged through the other outlet of the machine.
It is important to note that during separation, the working mass is also cleaned of impurities, sediments and mechanical impurities. In the end youget a wholesome and refined food product in the form of skimmed milk and cream.
Which separator to choose?
For milk separation at home, it will be important to choose an apparatus for this process. Thrifty owners can use a manual separator. This option does not require energy, but will work only due to physical strength. It should also be noted that there is no difference in performance between the electric and manual options. The manual milk separator at home is equipped with a special gearbox, thanks to which the drum can be given a higher rotational speed.
However, on the other hand, the processing of excess whole milk with an electric machine completely eliminates the need to use physical force. Here, everyone decides for himself which model of equipment to choose for milk separation at home.
Features of house separation
As mentioned earlier, you can easily separate whole milk at home. However, there are several methods here, which will depend on the main goal. Consider them separately.
Getting cream
One of the best ways to use milk is to separate it initially into cream and skim milk, and then use them separately. For example, cream can be used to make butter, sour cream. And skimmed milk is used to make cottage cheese.
Tot althere are two methods for obtaining cream from whole milk: separation and settling.
Settling
Cream is obtained by this method according to a certain algorithm. First, fresh milk should be poured into some spacious container, put in a cool place. After 18-24 hours, a layer of cream should rise and form, which later merge into a separate bowl. This method has several disadvantages: about 1% of fat remains in the skimmed milk after this procedure. In addition, milk often turns sour during settling.
Separation
The most rational method is separation. At home, it is best to use small devices, the productivity of which is from 30 to 100 liters per hour. As mentioned earlier, the drive can be electric or manual. It is recommended to install separators in a heated room on the edge of a stable table or on a special stand vertically without any distortions. Disassembly, assembly, and maintenance of the separator are carried out according to the instructions that are attached to it.
Preparation
Before starting the main process, a small amount of hot water, about 70 degrees, must be passed through the drum of the apparatus to warm it up. Milk is released into the drum only after it has reached its normal rotation speed.
Fresh milk is used for separation. It is best to take a pair. What should be the temperature of milk forseparation? If it is cold, then it must be heated to about 30 degrees. At this temperature, it will degrease better.
Boiled or pasteurized milk tends to be processed much worse, and there are also large fat losses when milk is separated.
Main process
On the receiver of the apparatus, you must first tie gauze folded in several layers, or some other suitable fabric through which milk can be filtered when it is filled.
After that, smoothly and slowly, increasing the speed, the handle of the apparatus rotates up to 65 revolutions per minute. If you use an electric separator, then it must be connected to the network. When it picks up the required number of revolutions, it is necessary to open the receiver valve, after which the milk will begin to flow into the drum for further separation. In order for such a process to be continuous, milk is periodically poured into the receiver.
The fat content of the cream can be adjusted by turning the drain screw, which has a square hole. If you turn the screw to the right, then the fat content of the cream will be greater. If you turn the screw to the left, then the fat content will decrease.
At the end of the separation process, it is necessary to pour up to 1 liter of skim water into the receiver, without rotating, turn off the device. Wait for the cream to flow back out of the hole. This indicates that all the milk fat has been removed from the drum, which means that it is necessary to turn off the receiver tap.
Ending the process
When the separation is finished, the drum andthe dishes must be disassembled, washed with cold water, as well as warm soda solution and clean water. All parts of the separator are then laid out on a table to dry. The rubber ring is washed in clean water and dried. All plastic parts of the machine should not be stored in sub-zero temperatures as they become too brittle after that.
Butter
To make butter, you will need a churn. With the help of this machine at home you can make various types of products: peasant, Vologda, sweet-creamy, s alty, not s alty, sour-creamy. The process of separating products in separators allows you to maintain microbiological properties as well.
For the manufacture of butter, cream is used, which contains about 30% fat. Preparing them for whipping into butter will include pasteurization, cooling, and maturation.
They are pasteurized without exposure at a temperature of about 90 degrees. At this temperature, the product is kept for about 30 minutes. During pasteurization, the cream must be stirred periodically. Pasteurized products are not recommended to be poured into another container. Whip cream into butter at a temperature of about 10 degrees. The duration of knocking down is from 15 to 40 minutes.
Churn at the same time is filled with no more than 3 quarters of capacity. Whip cream until butter grains are formed, the size of which is about 3 mm. To combine the grains into larger ones, you need to make several slow turns with the help ofchurns. The finished oil is immediately sent to the refrigerator, stored at a temperature of 1 to 4 degrees.
Important factors
If you want the processing of products to be of high quality, you need to pay attention to the factors that affect the separation of milk. These include the following:
- Quality raw materials. The fact is that without good milk, even the most expensive separator is not able to create a miracle. Here it is necessary not to overdo it with fat content, and its optimal content is considered to be 3%. It is also necessary to monitor the temperature and acidity. Slightly warmed milk will be much better processed. Beforehand, it is worth cleaning the product from wool and other particles, especially if goat milk is separated.
- Correct operation. Use the separator only in accordance with the enclosed instructions. It is very important to properly care for the apparatus, cleaning and rinsing all parts after each separation process. Before starting work, it is necessary to carefully study the separator circuit, it is desirable to assemble it by studying the instructions. Before pouring raw materials into the receiver, it is necessary to carry out one cycle with plain warm water. This removes any remaining detergent from the last use or removes the top layer of dust from the machine.
It is important to note that all parts in the separator must fit snugly against each other, without gaps. For the greatest self-confidence, you can turn to professionals or look at specialvideo tutorials.
As you can see, the separation process at home is not that difficult. To do this, you only need to purchase the simplest separator.
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