Hashing and cooling of a clot.
After souring kefir is mixed and cooled up to the maturing temperature. Hashing of a product is begun in 60-90 min. after the beginning of time of his cooling and out within 10-30 minutes. The clot mixed and cooled up to the temperature of 20 0 C leave alone
Maturing of kefir.
Duration of maturing of kefir is 6-10 h. During maturing yeast becomes more active, there is a spirit fermentation therefore in a product the alcohol, carbon dioxide and other substances giving to this product specific properties are formed.
6 Hashing and pouring.After maturing time, before pouring kefir in the tank is mixed by 2-10 min. Packing and marking are made according to requirements of the standard of this product. For the purpose of improvement of consistence of a ready-made product, the packed kefir is recommended to be matured in the refrigerator before realization. At achievement by kefir of the required indicator of conditional viscosity and temperature of 6 0 C technological process is considered finished and the product is ready to realization. In the picture 2 it is given the general sequence production of kefir.
| Acceptance of milk |
| Cleaning of milk |
| Normalization of mix on fat (1%, 2,5%, 3,2%) |
| Homogenization 55-70 ̊C, 12,5 MPas |
| Pasteurization 85-70 ̊̊̊̊ ̊ C with, endurance of 5-10 minutes 90-95 ̊ C with, endurance of 5-6 minutes |
| Cooling up to the souring temperature (31±2 ̊̊̊C ̊ or 37±2̊С) |
| Souring |
| Souring (5-6 hours) |
| Cooling (till 10-15 ̊C) and hashing |
| Pouring in a retail container |
| Storage and realization |
Picture 2 - Scheme of process of production of kefir
During meteorological productions of kefir are used the following measuring devices:
Model level gauge G24B Seebio Completely corresponds to sanitary-and-hygienic norms of capacities with the maintenance of foodstuff or high-clean chemical preparations where the equipment sink has huge value. The technical characteristics is resulted in table 1.
Table1- Technical characteristics of model G24 Seebio
| Maximum working temperature | 80 °C |
| Maximum working pressure | 4 bar g |
| Valve material | Stainless steel |
| Connections | 1 "patting-fitting |
| Maximum working temperature | 80 °C |
| Linen materials | Elastomer |
| Visual glass | Borosilicate glass with a diameter of 19 mm |
| Protective material of the panel | It is made of stainless steel with a cover from transparent plastic. |
| Length from | According to requirements (max. 6000 mm) |
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System accuracy: indicator of level of direct reading indicator. Liquid level in a control tube corresponds to liquid level in the tank and can be read out on a scale after 1 mm of all length of a viewing tube. The system allows you precisely and to easily read out liquid level at any time. G24B Seebio the Model urovnomer is shown in the picture3.
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Picture 3 -Model level gauge G24B Seebio
Thermometer TS-4M –The thermometer is intended for temperature measurement at processing and storage of milk and dairy products in a range from 0 to +100 °C. Thermometers are intended for temperature measurement in laboratory and working conditions of various branches of agriculture and agriculture.
Table 2 –Technical characteristics ofThermometer TS-4M
| Range of measurements. | + 100. |
| Scale division | C 1.0. |
| Length, mm | 185-10. |
| Diameter, in mm Ellipse | 11x7,7. |
| Liquids termometrl | metril. |
Picture 4-Thermometer TS-4M
Thermometric Metilkarbitol liquid the pH-meter Knik with the getting universal electrode is intended for measurement of acidity of dairy products (milk, cottage cheese, a dessert, sour cream, processed cheese, etc.).
Appointment: the rn-meter Knik with the getting universal electrode is intended for measurement of acidity of dairy products (milk, cottage cheese, a dessert, sour cream, processed cheese, etc.). The technical characteristic is given in table3.
Table 3–Technical characteristics of Thermometric Metilkarbitol liquid the pH-meter Knik
| The name | Range | Allowing ability | Accuracy |
| pH | –2.00 ... +16.00 pH | 0.01 pH | < 0.01pH |
| мВ | –1300 ... +1300 мВ | 0.01 мВ | ±0.3мВ |
| Тemperature | –20.0 ... +120.0 °C | 0.1°C | ±0.3 °C |
MTP-100/1-VUM. The manometers showing vibration-proof with the membrane dividing MTP-100/1-VUM device are intended for measurement of excessive pressure in pipelines of separators of foodstuff.(picture 5)
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The MTP-100/1-VUM manometer consists of the manometer and membrane
dividing device. An internal cavity of a tubular spring of the manometer and over membrane space of the dividing device have to be filled with liquid of the GOST 13004-77 polietilsiloksanovy PES-2 brand.
Main technical characteristics
Ranges of indications of devices:
• MTP-100/1-VUM - from 0 to 10 kgfs/cm2
By request devices are delivered in units of measure of kPa, MPa
Diameter of the case is-100 mm
Class of accuracy of devices - 2,5
Degree of protection - IP50
The mass of devices - no more than 1,5 kg
Middle service life - 10 years
Materials of details:
• the case - aluminum alloy
• glass - technical
• a membrane – phtor
Picture 5- MTP-100/1-VUM..
The alizator of somatic cages measures concentration of somatic cages in Somatos-M milk and defines sanitary safety of milk raw materials and quality of products of his processing (cheeses, fermented milk products, etc.).
Somatos-M it is used:
• On farms and in collective farms for control and fight against mastitis.
• On entrance control of processing enterprises.
• At veterinary stations and SES stations.
Features:
The realized way of the regulated wavy and non-stationary hashing of milk with the medicine "Mastoprim" in the chosen flask provides the metrological accuracy of this graduation.
• Somatos-M by results of tests I have shown higher convergence with results of an arbitration microscopic method, than the import device of a line tsitometriya which is 100 times more expensive.
• alphanumeric indication;
• storing of the sequence of results of measurements;
• a possibility of calculation of average values at parallel definitions.
The main technical characteristics of the analyzer are given in table 4.
Table 4–technical characteristics:
| Range of measurement of quantity of somatic cages (one thousand in 1 cm3) | from 90 to 1500 |
| Limit of the main error | 5% |
| Average duration of one measurement | 4 min. |
| Sizes | 290х270х180 mm |
| Mass of Somatos-M, (no more) | 5 kg |
| Energy consumption (no more) | 70 W |
Impulse electronic clock for industrial facilities can be equipped with various meteosensors:
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• air temperature (the index - T in marking, in street modifications is included in the basic package).
• atmospheric pressure (the index - P in marking)
• relative humidity of air (the index - W in marking)
• radiation level (the index - Rd in marking)
• wind speed (the index - Wd in marking)
Sensors of pressure, radiation are installed in a board. Sensors of temperature, humidity of air and speed of wind – external 
Picture 6 -Impulse electronic clock
G9-OMA-3M - Separator milk cleaner.The separator (picture 7) is intended for cleaning of warm milk of pollution and dairy slime. It is used at small and medium-sized enterprises of the dairy industry. Can work as a part of pasteurization installation with a productivity of 5000 l/hour
Table 5 –Technical characteristics
| Dimensions, mm | 840х662х1195 |
| Net weight, kg | 377 |
| Gross weight, kg | 430 |
| Power, kW | 4 |
| Tension, In | 380 |
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