To improve consistency and prevent fat separation, milk is homogenized, breaking down fat globules to less than 1 micron under high pressure (10-25 MPa).<\/p>\n\n
The finished milk is bottled (bottles, bags, aseptic packaging), labeled, cooled, and stored at 4\u00b12\u00b0C. The range includes pasteurized, baked, ultra-pasteurized, and sterilized milk with fat content from 1% to 6%. <\/p>\n\n
Dairy Products Production Technology<\/h2>\n\n
Ukraine has strong potential in producing various dairy products – there is high demand both in domestic and foreign markets. Let’s examine the technological features of manufacturing key dairy product groups. <\/p>\n\n
Powdered Milk Production Technology<\/h3>\n\n
Powdered milk is a highly concentrated powder product with long shelf life, obtained by condensing and drying pasteurized milk. Depending on fat mass fraction, there is whole milk powder (20-25% fat) and skimmed milk powder (no more than 1.5% fat). <\/p>\n\n
The technology for producing powdered milk is similar to regular drinking milk. Let’s review the main points: <\/p>\n\n
- \n
- Pasteurization of milk mixture at 90-95\u00b0C without holding time or in two stages at 85-87\u00b0C with 5-10 minutes holding time and at 120-130\u00b0C without holding time.<\/li>\n\n\n\n
- Condensation in film-type vacuum evaporators to 42-52% dry matter content.<\/li>\n\n\n\n
- Homogenization at 55-60\u00b0C and 10-15 MPa pressure to prevent free fat formation in the finished product.<\/li>\n\n\n\n
- Drying in spray or roller drying units with hot air (150-180\u00b0C at inlet and 65-95\u00b0C at outlet from drying tower) to final moisture content of 2-7%.<\/li>\n<\/ol>\n\n
Then cooling to temperature not exceeding 20\u00b0C. The product is then sieved and packed in 4-5-layer paper bags with polyethylene liners weighing 20-30 kg. Storage is allowed at temperature not exceeding 10\u00b0C and relative humidity not more than 85% for 8 months. <\/p>\n\n
Condensed Milk Production Technology<\/h3>\n\n
Condensed milk is a concentrated dairy product obtained by partially removing water from whole milk and adding sugar (sucrose) to increase osmotic pressure and extend shelf life. The mass fraction of dry matter in condensed milk is 73.5-74.2%, of which about 44% is sucrose. <\/p>\n\n
After pasteurization of the normalized mixture, the following stages follow:<\/p>\n\n
- \n
- Adding sugar in the form of sugar syrup (60-70% dry matter). It is prepared by dissolving granulated sugar in pasteurized milk, heating the resulting syrup to 95-99\u00b0C and filtering. <\/li>\n\n\n\n
- Condensing the milk-sugar mixture in vacuum evaporators at 50-60\u00b0C to dry matter content of 73.5-74.2%.<\/li>\n\n\n\n
- Cooling condensed milk to 20\u00b0C in crystallizers for 20-25 minutes under vacuum and continuous stirring for uniform distribution of lactose crystals and prevention of their enlargement.<\/li>\n\n\n\n
- Packaging the finished product in tin cans with storage terms up to 12 months. In polymer cups, condensed milk can be stored for no more than 3 months. <\/li>\n<\/ol>\n\n
In 2023, product exports from Ukraine amounted to 2.64 thousand tons<\/a>, which is 14% less compared to July of the same year. The main markets for condensed milk were EU countries and Moldova. Domestic demand also remains stable. <\/p>\n\n
Read also: <\/em>Farm Enterprise: What It Is, Types, How to Name and Register<\/em><\/a><\/p>\n\n
Fermented Dairy Products Production Technology<\/h2>\n\n
The general technology for producing fermented dairy products is based on milk fermentation with pure bacterial cultures that ferment lactose to form acid and other compounds that create specific taste, aroma, and consistency. Let’s examine the production technology features of the most popular types of fermented dairy products. <\/p>\n\n
Kefir<\/h3>\n\n
Kefir is a mixed lactic acid and alcoholic fermentation drink produced by fermenting milk with symbiotic kefir starter culture based on grains. Kefir production technology includes: <\/p>\n\n
- \n
- cooling milk to fermentation temperature 20-25\u00b0C and adding 1-3% kefir starter or grains;<\/li>\n\n\n\n
- fermentation for 10-12 hours until forming a curd with acidity of 85-100\u00b0T;<\/li>\n\n\n\n
- mixing, cooling to 10-12\u00b0C and ripening for 10-12 hours with periodic stirring;<\/li>\n\n\n\n
- bottling finished kefir in consumer packaging, labeling and storage at 4-6\u00b0C for no longer than 36 hours.<\/li>\n<\/ul>\n\n
Sour Cream<\/h3>\n\n
Sour cream is produced by fermenting pasteurized cream with 10-30% fat mass fraction using pure cultures of lactic acid bacteria starter. The sour cream production method includes these stages: <\/p>\n\n
- \n
- Homogenization at 55-60\u00b0C and 10-15 MPa pressure to prevent fat separation.<\/li>\n\n\n\n
- Cooling to fermentation temperature 20-25\u00b0C and adding 0.5-5% mesophilic lactic acid streptococci starter.<\/li>\n\n\n\n
- Fermentation for 10-12 hours until forming a curd with acidity of 60-75\u00b0T.<\/li>\n\n\n\n
- Mixing, cooling to 5-8\u00b0C and ripening for 6-12 hours to form firm consistency.<\/li>\n<\/ol>\n\n
Yogurt<\/h3>\n\n
Yogurt is obtained by fermenting pasteurized normalized milk with thermophilic cultures of lactic acid bacteria Streptococcus thermophilus and Lactobacillus bulgaricus. The yogurt production process consists of these stages: <\/p>\n\n
- \n
- adding 1-5% bacterial starter and incubating for 4-6 hours until forming a firm curd with acidity of 75-140\u00b0T;<\/li>\n\n\n\n
- mixing the curd, cooling to 20\u00b0C, adding flavor ingredients (fruits, berries, syrups).<\/li>\n<\/ul>\n\n
Cottage Cheese<\/h3>\n\n
Cottage cheese is made by acid or acid-rennet coagulation of proteins in pasteurized normalized or skimmed milk, followed by whey removal and curd pressing. The cottage cheese production algorithm: <\/p>\n\n
- \n
- fermenting milk with bacterial starter of mesophilic lactic acid streptococci or their mixture with acidophilus bacillus at 28-32\u00b0C for 6-8 hours until forming a curd with acidity of 58-65\u00b0T for non-fat and 65-75\u00b0T for fat cottage cheese;<\/li>\n\n\n\n
- cutting the curd into cubes, heating to 36-55\u00b0C to accelerate whey separation, self-pressing and pressing;<\/li>\n\n\n\n
- cooling the cottage cheese to temperature not exceeding 8\u00b0C.<\/li>\n<\/ul>\n\n
Hard Cheese Production Technology<\/h2>\n\n
Hard cheese production in Ukraine in 2023 amounted to about 89 thousand tons<\/a>, which is less compared to the previous year (106.5 thousand tons). Hard cheese exports increased by 22%, reaching 984 tons<\/a>, with Kazakhstan and Moldova being the main markets. <\/p>\n\n
Cheddar, Yaroslavsky, Dutch belong to hard varieties. Cheese production technology involves low second heating temperature. It includes these operations: <\/p>\n\n
- \n
- Milk preparation for coagulation: adding bacterial starter of mesophilic lactic acid streptococci (0.7-1.2% for Yaroslavsky, 1.5-2.0% for Cheddar), calcium chloride solution (40% aqueous solution in amount of 10-40 g per 100 kg milk) to restore salt balance, milk-clotting enzyme.<\/li>\n\n\n\n
- Curd formation at 32-34\u00b0C for 30-40 minutes, cutting the cheese curd, grain formation and partial whey removal (30%).<\/li>\n\n\n\n
- Second heating of cheese mass at 39-41\u00b0C for 15-30 minutes to regulate lactic acid process development and grain dehydration to required moisture level.<\/li>\n\n\n\n
- Forming and pressing for 1.5-4 hours for final whey removal and obtaining cheese of certain shape and size.<\/li>\n\n\n\n
- Salting in brine with 18-22% concentration at 8-12\u00b0C for 2-5 days, depending on cheese head size.<\/li>\n\n\n\n
- Ripening under specific temperature regimes (10-12\u00b0C – first stage, 14-16\u00b0C – second) and relative humidity (80-90%) from 30 to 60 days, depending on cheese type.<\/li>\n\n\n\n
- Paraffining or packaging cheese in polymer materials, labeling and storage at temperature from 1 to 8\u00b0C and relative humidity 80-85%.<\/li>\n<\/ol>\n\n
Hard cheeses must meet safety requirements for content of toxic elements, mycotoxins, pesticides, antibiotics, radionuclides.<\/p>\n\n
![\"Hard](\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" "\\"Hard")
<\/figure>\n\nIce Cream Production Technology<\/h2>\n\n
In 2023, ice cream exports from Ukraine amounted to 1.43 thousand tons, which is 62.78% more compared to April of the same year<\/a>. The main markets for ice cream were EU countries and Moldova. Domestic demand also remains high. <\/p>\n\n
Ice cream is a whipped frozen sweet dessert made from dairy products and fillings. The technological process of ice cream production in Ukraine consists of these operations: <\/p>\n\n
- \n
- Mixing according to recipe to obtain product with required chemical composition and properties. Preparing dairy base of necessary fat content, dissolving dry components, adding flavor and aromatic fillings. <\/li>\n\n\n\n
- Filtering to remove undissolved particles and foreign impurities.<\/li>\n\n\n\n
- Pasteurization at 85-90\u00b0C with 50-60 days holding time to ensure microbiological safety and increase whipping ability.<\/li>\n\n\n\n
- Homogenization at 75-80\u00b0C and 12.5-15 MPa pressure to obtain uniform consistency.<\/li>\n\n\n\n
- Cooling and ripening mixture at 4-6\u00b0C for 4-12 hours to form structure, saturate mixture with air and give ice cream tender consistency.<\/li>\n\n\n\n
- Freezing – partial freezing of mixture while simultaneously saturating it with air (40-100%, depending on ice cream type) with intensive mixing in batch or continuous freezers to temperature 3.5-6\u00b0C.<\/li>\n\n\n\n
- Packaging in waffle cones, paper or polymer cups, boxes, trays or forming as bars, popsicles.<\/li>\n\n\n\n
- Storage in chambers at 32-37\u00b0C for final freezing and structure stabilization.<\/li>\n<\/ol>\n\n
Milk and Dairy Products Production in Ukraine<\/h2>\n\n
According to the Milk Producers Association<\/a>, in 2023 Ukraine produced about 7 million tons of milk, of which 3.5 million tons went to industrial processing. The main market players are Milk Alliance, Danone, Lactalis, Galychyna, Pridneprovsky Dairy Plant. <\/p>\n\n
Due to raw material shortage, military actions and logistical problems, the dairy industry operates with underutilized capacity. According to market participants’ estimates, in 2023 milk production volumes decreased to 6 million tons. At the same time, there is positive dynamics in processing and increasing dairy products exports. <\/p>\n\n
About 400 thousand tons of dairy products, primarily dry products, butter, cheese, condensed milk, are directed for export. The main markets are EU, Asian and African countries. At the same time, Ukraine imports hard cheese, butter, yogurts from EU countries to meet consumer demand. <\/p>\n\n
Experts predict further reduction in cow population and increase in milk production costs due to rising energy prices, logistics, requirements for environmental protection and animal welfare. During European integration, the dairy industry needs investments to upgrade production facilities, improve environmental and safety standards according to EU requirements. <\/p>\n\n
<\/figure>\n\nUnder conditions of working capital deficit and limited access to financing, the WEAGRO<\/a> online service provides Ukrainian farmers with an alternative opportunity to buy goods and services with deferred payment without collateral and additional documents. This allows agricultural producers to effectively manage their expenses, expand production and implement innovations even in difficult economic conditions. <\/em><\/p>\n\n
Thanks to digital solutions of the WEAGRO<\/a> online service, suppliers of agricultural goods and services can increase sales volumes, attract new clients and increase their loyalty. The service is beneficial for all agricultural market participants and contributes to sustainable development of Ukraine’s dairy industry. <\/em><\/p>\n
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