Great Lakes Dairy Sheep Symposium - the Department of Animal ...
Great Lakes Dairy Sheep Symposium - the Department of Animal ... Great Lakes Dairy Sheep Symposium - the Department of Animal ...
STARTING A NEW MILK PROCESSING FACILITY: CONSIDERATIONS AND COSTS Facilities Peter Dixon Dairy Foods Consultant Putney, Vermont, USA These are the basic requirements for different types of dairy products. Some of the different functions in the processes of making dairy products for commercial sale must be done in separate rooms to prevent cross contamination of pasteurized milk with raw milk and finished products with packaging materials. The different rooms needed for making a variety of dairy products are outlined below. 1. Raw Milk Cheeses - aged more than 60 days: • production room • mechanical room • aging and brining room(s) • packaging/shipping room 2. Soft-ripened Cheeses from pasteurized milk, e.g., Camembert, Brie, Muenster, Brick, and Limburger: • raw milk receiving/storage room • pasteurization/production room • mechanical room • salting/drying room: 80% relative humidity (RH), 60-65 °F • aging room: minimum 95% RH, 45-55 °F • finished product cooler: ambient RH, 34-40 °F • packaging/shipping room 3. Fresh Cheeses from pasteurized milk, e.g., Chevre, Cottage, and Ricotta: • raw milk receiving/storage room • pasteurization/production room • climate controlled draining room; refrigerated for Ricotta • mechanical room • finished product cooler: ambient RH, 34-40 °F • packaging/shipping room 4. Fluid and Cultured Milk Products: • raw milk receiving/storage room • pasteurization/production room • mechanical room • finished product cooler: ambient RH, 34-40 °F • packaging/shipping room 14
5. Ice Cream and Butter: • raw milk receiving/storage room • pasteurization/production room • mechanical room • finished product cooler: ambient RH, 34-40 °F for ice cream mix and butter storage • packaging/shipping room • freezer/hardening room for ice cream Other Considerations: An entry room to the processing room is an excellent idea. It helps to keep the production room clean. The entry room can have many functions, such as a worker changing area, a visitor viewing area, and a store. It should be sized according to the specific needs of the business. A footbath can be placed in the doorway on the production room side. Visitors should not be allowed to come into the processing room unless they put on clean boots or shoe covers. The mechanical room should be large enough to contain the furnace or boiler, circulator pumps, hot water heater, the electrical panel, an air compressor (if needed), and space for tools and spare parts. If an ice water chiller is being used, there should also be a space for it outside of the processing room, although the boiler room may not be the best choice. Construction: Key Points (often overlooked): • concrete knee walls in all rooms for storing milk, processing milk, and aging rinded cheese so that there is no wood below two feet above the floor • floors sloped correctly to drains to prevent puddles • sloped window sills with epoxy paint or marine varnish • as little wood as possible in the processing room • metal doors • sealed concrete, epoxy-coated, aggregate, acrylic or tiled floors • fiberglass paneled interior walls • covered light fixtures • separate washing room and kiln for washing and drying wooden shelving adjacent to cheese aging room • cheese cellars and caves are more energy efficient and have higher natural humidity than above-ground cheese aging rooms • ventilation fans are needed in the milk processing and storage rooms • ventilation in cheese aging rooms should be sufficient to prevent build up of ammonia; for soft-ripened cheeses 98 feet per minute air speed is required Equipment The following list has some options depending on which products are made. For example, a cream separator is not needed unless some products are made from low or high fat milk, and a curd mill is used for Cheddar and other English-style cheeses. If the milk processing room is attached to the barn, the milk can be pumped directly to the vat or pasteurizer. A clean-in-place 15
- Page 1 and 2: Proceedings of the 11 th Annual GRE
- Page 3 and 4: Table of Contents Program of Events
- Page 5 and 6: Program of Events Thursday, Novembe
- Page 7 and 8: Speakers at the symposium site in B
- Page 9 and 10: Gold: Sponsors Babcock Institute fo
- Page 11 and 12: “YOU WANT TO MILK WHAT?” IMPORT
- Page 13 and 14: already have their milking faciliti
- Page 15 and 16: efficient or just selling milk (or
- Page 17 and 18: production doubles. However, there
- Page 19 and 20: Total production (pounds) Percentag
- Page 21 and 22: Milk production (pounds) Average mi
- Page 23: Percentage of ewes in each system 1
- Page 27 and 28: 3. Fresh Cheeses made from pasteuri
- Page 29 and 30: The Vermont Cheese Council (www.vtc
- Page 31 and 32: 1 x Brine Tank (10’ long x 3 ft.
- Page 33 and 34: LAMB REARING STRATEGIES: FARMER PAN
- Page 35 and 36: BONNIEVIEW FARM’S LAMB REARING ST
- Page 37 and 38: REARING LAMBS AT 3-CORNER FIELD FAR
- Page 39 and 40: PROFITABILITY OF SMALL RUMINANT FAR
- Page 41 and 42: Table I. General Farm Description L
- Page 43 and 44: Table 4. Business Balance Sheet Ass
- Page 45 and 46: Table 5. Income Statement Income Av
- Page 47 and 48: Lifestyle is a definite reason for
- Page 49 and 50: Grossman et al., 1999). Animals wit
- Page 51 and 52: Physiological Factors Affecting Lac
- Page 53 and 54: Recently, it has been hypothesized
- Page 55 and 56: (co)variate in the genetic model us
- Page 57 and 58: show that milk production increases
- Page 59 and 60: Figure 6 - Lactation curves of ewes
- Page 61 and 62: milk yield (g/d) 3000 2500 2000 150
- Page 63 and 64: a genetic potential to produce more
- Page 65 and 66: when compared with the control grou
- Page 67 and 68: probability (%) 70 60 50 40 30 20 1
- Page 69 and 70: considered “healthy” if every S
- Page 71 and 72: Finally, udder health has to be con
- Page 73 and 74: De Maria Ghionna C., Dell’Aquila.
STARTING A NEW MILK PROCESSING FACILITY: CONSIDERATIONS AND<br />
COSTS<br />
Facilities<br />
Peter Dixon<br />
<strong>Dairy</strong> Foods Consultant<br />
Putney, Vermont, USA<br />
These are <strong>the</strong> basic requirements for different types <strong>of</strong> dairy products. Some <strong>of</strong> <strong>the</strong> different<br />
functions in <strong>the</strong> processes <strong>of</strong> making dairy products for commercial sale must be done in separate<br />
rooms to prevent cross contamination <strong>of</strong> pasteurized milk with raw milk and finished products<br />
with packaging materials. The different rooms needed for making a variety <strong>of</strong> dairy products are<br />
outlined below.<br />
1. Raw Milk Cheeses - aged more than 60 days:<br />
• production room<br />
• mechanical room<br />
• aging and brining room(s)<br />
• packaging/shipping room<br />
2. S<strong>of</strong>t-ripened Cheeses from pasteurized milk, e.g., Camembert, Brie, Muenster, Brick, and<br />
Limburger:<br />
• raw milk receiving/storage room<br />
• pasteurization/production room<br />
• mechanical room<br />
• salting/drying room: 80% relative humidity (RH), 60-65 °F<br />
• aging room: minimum 95% RH, 45-55 °F<br />
• finished product cooler: ambient RH, 34-40 °F<br />
• packaging/shipping room<br />
3. Fresh Cheeses from pasteurized milk, e.g., Chevre, Cottage, and Ricotta:<br />
• raw milk receiving/storage room<br />
• pasteurization/production room<br />
• climate controlled draining room; refrigerated for Ricotta<br />
• mechanical room<br />
• finished product cooler: ambient RH, 34-40 °F<br />
• packaging/shipping room<br />
4. Fluid and Cultured Milk Products:<br />
• raw milk receiving/storage room<br />
• pasteurization/production room<br />
• mechanical room<br />
• finished product cooler: ambient RH, 34-40 °F<br />
• packaging/shipping room<br />
14
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