The quality control of hygiene in the sheep milk production line is to ensure public health and consumer health. The dairy factory that produces milk first ensures that its products meet the standards of hygiene. Of course, this involves the health and feeding management of dairy cows. The health of dairy farm staff, hygiene conditions of dairy farms, milking operations and equipment, cooling, storage and transportation of raw milk, hygiene management of milk collection stations, hygiene management of dairy processing plants, and refrigeration and transportation of finished milk are all related to the hygiene quality of finished milk from the retail process in food stores to the hands of consumers. Milk production is a comprehensive undertaking in agriculture, industry, and commerce, and also requires supervision and inspection of hygiene and epidemic prevention, controlled and managed by regulations.

The technology used in the goat milk production line

The technology used in the goat milk production line is a multifunctional production unit that integrates refrigeration tanks, storage tanks, mixing tanks, homogenizers, high-temperature sterilizers, plate heat exchangers, finished tanks, and filling machines. The system can be directly connected to filling machinery for filling. The equipment has a reasonable structure, beautiful appearance, and can greatly save space in the production site. One worker can operate the production, low-cost maintenance, standardized parts, and localized substitutes. The multifunctional milk beverage production line can produce fresh milk, pasteurized milk, yogurt, fruit flavored yogurt, fruit juice, blended fruit juice, tea beverages, ice cream, etc.

Washing and several basic experiences of goat milk production equipment

1. The cleaning of dairy factory equipment is carried out in two different stages of operation, and the two processes cannot be carried out simultaneously, otherwise the expected washing effect will not be achieved. During the washing process, washing is more important, and thorough washing is much better than directly washing suburban fruits without washing. Therefore, washing is the top priority and should not be done hastily. Used equipment and pipelines should be cleaned immediately before sterilization can be carried out.
2. After using the equipment and pipelines, they should be immediately rinsed with cold or warm water. If the milk attached to the equipment and pipelines is not washed off immediately and left to dry, the protein will denature and form a strong gel like film with salts. It is difficult to wash again, and too hot water should be used with salts to prevent protein hardening. The water temperature is generally maintained between 380C and 600C.
3. When using detergent solution for washing, the temperature should be maintained at 600C~720C. The detergent solution has the following three functions.

A. Physical function: It can activate the residual fat, protein, salts, and other components in milk to produce milk and anti coagulation effects.

B、 Chemical reaction: It can cause saponification and hydrolysis of fats, producing fatty acids and glycerol, and degrading proteins.

C、 Mechanical action: It can flush away decomposed or loose milk scale and its decomposition products.

The emulsifying ability of detergent is related to its surface tension, and the three functions listed earlier all interact with each other.

Wash metal utensils, equipment, and pipelines, maintain a temperature of 71-720C with detergent solution, and then rinse with hot water at 93-940C.

Glass utensils are usually treated with a detergent solution of 60-630C, then rinsed with water of 38-430C, and sprayed with water of 15-160C.

4. All metals, including stainless steel, are susceptible to corrosion by chloric acid and alkali, especially when using soft water with a low pH value.
5. After washing, utensils, containers, equipment, etc. can be dried by treating them with a disinfectant solution. When the equipment is not in use, it should be kept in a sufficiently dry state because fine Jun is not easy to grow and reproduce without moisture. It is necessary to perform another treatment before use, even if it has been washed and sterilized the night before. This is a good solution before use the next day.

Operating procedures

（1） Machine preparation work:

Due to the high protein content of fresh milk, the newly squeezed milk from cows can easily become infected with many bacteria if not taken seriously. Therefore, special attention should be paid to sterilization during the production process of fresh milk, as the quality of the product is crucial.

1. Non cleaning and sterilization of equipment

After each shift of production, it is necessary to clean it in a timely manner, otherwise the residual milk in the equipment will quickly spoil, breed a large number of bacteria, and affect future production. The detergent used is the PC series detergent currently in use in our factory, namely PC-A type (acidic), P-B type (alkaline), and PC-I type (iodine, antibacterial). Strictly follow the temperature and time specified in the user manual for washing and sterilization. If the washing is not thorough, the product will be deemed unqualified.

First, clean all the equipment and pipelines with clean water for 20 minutes. After draining, clean them with detergent (in the order specified in the instructions) for 20 minutes, but keep the temperature at 710C~720C. Drain the cleaning solution, and then rinse the entire system with sterile hot water at 930C~940C for 15~20 minutes. Open the drain valve to drain the accumulated water in each storage tank equipment and pipeline, and then close all drain valves. Cover each storage tank and introduce steam from the pipeline for sterilization.

After going through the above procedures, production can begin. The bacterial content will always be relatively high about 10 minutes before production, so products from the first 10 minutes should not be packaged immediately. Instead, they should be placed in disinfected containers and returned to can 3 for a second time before the subsequent products can be packaged.

In a production process, tap water is immediately put into tank 3, and the milk delivery pipes from sheds 1 and 2 are cleaned in their respective milking rooms. Then start pump 4 from tank 1 and clean all storage tank equipment and pipelines separately. After about 20 minutes, the cleaning water should be discharged and no milky color should be seen. Then follow the above procedure to clean and sterilize once. After completion, open all the drain pipe valves to drain the accumulated water and prepare for production after work. It is particularly important to note that equipment should be cleaned and sterilized before each shift to ensure product quality.

During each cleaning shift, the lid of the small storage tank above the packaging machine and the area around the feeding port should be opened and thoroughly cleaned manually. Otherwise, a large amount of fine Jun will breed (emit odor and mold) the next day, seriously affecting product quality.

If the production is stopped for a long time, strict cleaning should be carried out and the flushing time should be extended. The wire mesh at the inlet of the homogenizer should be removed and cleaned regularly once a week. The above cleaning and sterilization procedures must be strictly followed, and none of them are indispensable. Otherwise, over time, there will still be acid, alkali, and other chemical components remaining in the equipment and pipelines. As they accumulate, the following consequences will inevitably occur:

A： Product hygiene inspection does not meet the standards:

B、 Product odor:

C、 Corrosion of equipment and pipelines.