Automation of the Production of Cottage Cheese Using the Ultrafiltration Method

Abstract

The level of self-provision of the population of the Russian Federation with milk and dairy products is one of the key indicators of the food security state. However, the current value of this criterion is lower than the necessary one. In this regard, the issue of increasing domestic products competitiveness, the new products development alongside with traditional ones with new consumer properties is acute. The ultrafiltered cottage cheese is among these products. This article is devoted to the automation of its production. It describes the main technological stages of obtaining cottage cheese. The membrane equipment used in the project is described. The detailed requirements to the information functions of the automated process control system and to the automatic control systems are given. The composition of information and executive channels is described. The technical means used in the project are listed. The effects of implementing the proposed automation project are described.