To account for the milk flowing through the pipes, use counters with air purge. Weighted and purified from the milk is poured into the receiving weight capacity.
Jars sent to the carrier - a drip to collect the remnants of milk and subsequent cleaning.
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The enterprises of cheese-making industry for the purification of milk-cleaners use centrifugal capacity of 5-d-15 thousand liters / h Milk received at the factory, immediately cooled to 6-8 ° C and sent to storage tanks.
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Part of the milk left in the maturation, the remaining amount sent to the processing of a mixture of mature milk, on the eve prepared.
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Cow's milk should be clean, with no outsiders, not peculiar to the fresh milk, tastes and odors. In appearance and texture, it should be a homogeneous liquid rain and flakes, frozen, in color from white to light yellow. The density of milk is not less than 1.027 g/cm3. The milk obtained from healthy cows, must be whole, fresh, and meet the requirements of the animal health rules. After milking, the milk is filtered and cooled to a temperature no higher than 10 ° C, preferably to 6-8 ° C.
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Depending on the physico-chemical and microbiological parameters of the milk is divided into class I and II. There can be no acceptance of milk does not meet the above requirements, obtained from cows in the first seven days of lactation (colostrum) and in the last seven days of lactation (starodoynoe) with the addition of neutralizing and preservatives, which has the smell of chemicals and petroleum products containing residual amounts of chemical defenses plants and animals, and antibiotics (streptomycin, aureomitsin, penicillin, etc.), with a rancid, musty flavor and a distinct smell and taste of onions, garlic and tarragon. By accepting allowed milk coming from farms free from infectious diseases, which should be confirmed by a certificate issued by a veterinarian for a period not exceeding one month. Milk produced by farms, deprived of infectious diseases of cattle on the farm itself is disinfected by boiling for 5 minutes or pasteurization at 85 ° C for 30 min. It is used in the household or sent to dairies by special instructions veterinarian serving the economy, in accordance with the requirements of the veterinary and sanitary rules.