There are following kinds of dairy products:
- liquid and semi-liquid structure (kefir, yogurt, tan, matzoon);
- high in protein (cheese);
- high in fat (cream).
Dairy products manufacturing technology is based on the milk fermentation process of under the influence of lactic acid bacteria. Almost every manufacturing step is identical for all types of dairy products. The first step is the reception, preparation and purification of the milk.
Later on the milk passes normalization for establishing the certain fraction of the fat mass. The milk is homogenized to exclude fat residues and to ensure the homogeneous composition. The next step is pasteurization, which is carried out at a temperature of (85°C-90°C) degrees.
During this operation a favorable environment for lactic acid bacteria is being created. After cooling, the ferment from thermophilic or mesophilic lactic acid bacteria, bifidobacterium is being added to the milk. Next, fermentation process is taking place, wherein the raw material is locating in a tank and after the ripening is being packed into the container. The final stage is the quality control, labeling and packaging for storage or shipment to the stores.