From what and how to make the famous Belarusian condensed milk
Who among us has not dreamed of as a child from his mother secretly eat a can of condensed milk, and sometimes more than one? Of course, many of us wondered, from what and how to make such a welcome treat. The veil of secrecy over the process of production of the world famous condensed milk in cans with the traditional blue and white label has kindly agreed to reveal the employees of "Glubokoye Milk Factory" in Vitebsk region.
Sanitary regulations at the plant in the town of Deep - akin orders in a surgical operating room. Complete sterility! We had to wear special clothing, sign the appropriate register of the absence of infectious diseases and undergo sanitization. It is in itself a very interesting procedure.
Hands before visiting of the ICC should be washed thoroughly - and not only with liquid soap and water, but also with a special antiseptic. Water from sinks taps supplied automatically - there are infrared sensors. This is to ensure that employees and visitors not touch the taps, because if a man touches his dirty hands, and the other - clean, the effect of washing can be reduced to nothing.
But that's not all! At the entrance to the workshop is necessary to put both hands into a special machine-turnstile, which pour in the palm of a little disinfectant to wipe them. Simultaneously, shoe soles treated with a special disinfectant solution. Only after tripping the device at the entrance of the green light, and the turnstile will allow to go inside.
Of course, all employees of the company regularly undergo necessary medical examinations. Contact hands directly from milk and dairy products it is not necessary, the entire process is automated, but especially food production require full guarantees. - We have in the company introduced the production of a security system of condensed milk cans ISO 22000 and HACCP system requirements which we are obliged to strictly observe, - says the Deputy Director for Operations Ludmila Duc. - First of all incoming milk is tested for the presence of antibiotics, because they can seriously affect human health. This is done using a special device - HEAT-sensor. If traces, for example, tetracycline or other drugs that are sometimes used by veterinarians to treat cows are found in milk - this party under any circumstances, we will not be accepted. If no antibiotics in milk, it goes through a number of other laboratory tests that have to define a group of raw material purity, the percentage of the mass fraction of fat and, of course, the organoleptic properties - in other words, taste, color and smell of the product. According to approved methods, milk before it is heated up to exactly 35 degrees, and for determining odor to the reflux temperature, followed by cooling for determining taste. A plant to bring it to distributors are required only cooled to about 10 degrees, because phase bactericidal milk is retained only within two hours after its production. The veterinary certificate stating that it is obtained from healthy cows, as required.
According to Lyudmila Georgievna, raw material base of "Glubokoye Milk Factory" represented not only native to Glubokoe district companies, but also by two - Sharkovshchina and Braslavsky. And, although the suppliers for many years of cooperation with the ICC is more than proven, and the regions themselves - an environmentally clean, each batch of incoming milk to the company are subject to strict incoming inspection, because of this depends on the security of people.
Irina Vaskovich kindly agreed to conduct a tour of the same route, which passes for admission to the company each batch of raw material from "arrival" in the tank from the farm-milk tanker sent to consumers in the form of packaged jars of delicious condensed milk.
- Here are unloaded, or, as we like to say, "Unrolling" milk tankers, - says Irina Konstantinova. - What you see now - is cleaning tanks after unloading. This means that the party arrived milk passed laboratory tests, was of high quality and has been accepted.
They looked us in the receiving laboratory, which for the convenience of the process is close to the receiving area. It ICC experts vengeance conjured a cunning devices are able to detect even a tiny percentage content in milk of antibiotics and other potentially dangerous substances for the consumer. Other devices determines the degree of purity of the product, its fat content and variety, and organoleptic qualities were tested by laboratory is very simple: milk carefully examined, sniffed and, of course, have tried. Today the raw material had excellent taste and smell, as it should, the natural fresh milk, and very appetizing.
Newly Meanwhile, the milk is pumped into the storage compartment - of course, over the counter. In a special window for this process could even watch.
Storage tanks for newly incoming raw materials are also not far from the zone of acceptance, only slightly lower, and, of course, milk in them is released only after cooling. Interior storage is a bit like a submarine: the same set of pipes (though entirely of shiny stainless steel food) and round hatches sealed.
For a long time to keep the milk can not be here, because the sooner the raw materials go to pasteurization - the better. This process has a great open past biologist Louis Pasteur, milk is heated to a temperature at which kills harmful bacteria and lactic acid, the raw material itself but still not boiling, allowing to keep it all the palatability, useful trace elements, enzymes and vitamins. Pasteurization is performed on a special site.
Of course, all the streams of "rivers of milk" in the enterprise need to somehow manage. This successfully makes a fully computerized system, the operator of which may directly from your workstation to manage the process - to open and close the valves manually, as a few decades ago, is no longer required.
But back to the pasteurization. After passing the milk can be stored is already much longer than non-processed using this technology. And it is stored in special tanks, but also very short-lived, because the raw materials are already waiting in the thickening plot. True, the "fate" of different batches of milk can vary depending on its purpose: for example, the future of condensed milk without sugar will be immediately directed to evaporation, and to the sweetened condensed milk is necessary to add sugar syrup.
And now - the most important thing. This syrup - single supplement! Absolutely no preservatives, sweeteners, flavor enhancers and flavor, as well as other frightening consumers of food supplements, beginning with the index "E" in the Deep is not used! It is not necessary: guaranteed and thoroughly tested quality raw material, coupled with modern processing technology allow to produce the product is not to the taste of the flavor and taste of natural milk from which it is, in fact, done. Evaporation as pasteurisation, produced without bringing milk to 100 degrees Celsius, thus preserving it in the whole range of useful qualities of fresh product. However, boiling with removal of "excess" of water molecules in vapor form does not necessarily occur at the same temperature: each student knows that this is necessary to reduce the pressure. Therefore thickening milk is carried out in special devices by evaporation under vacuum. The whole process is carefully controlled - like devices, and visually. And, when the condensed milk reaches the position according to GOST parameters, it is placed in a special tank.
Meanwhile, from a nearby shop comes cans (still empty) and cover them. Special machine to within a gram fills cans of condensed milk, and then packaging immediately rolled. Filled cans ejected from the car almost like a machine gun at a rate of 300 cans per minute! The assurances of the ICC staff, Zilli & Bellini modern Italian company production line is able to produce and condensed milk 450 cans per minute, just so the speed is not currently in use.
Next, the filled, but not yet "anonymous" with condensed milk cans are sent to the conveyor, which takes them directly to the machine for labeling. As with all processes in Glubokoye ICC, this fully automatic: intelligent equipment itself and stick the label and obozhmet it, and scroll to the bank during this process.
The further way cans of condensed milk, already decorated with traditional blue and white label goes to a machine that assembles them in the right quantity and placed in the box. Sami cardboard boxes are also made another machine. Filled and taped boxes arrive on the conveyor belt, which takes them to the warehouse, and from there they go directly to the stores. However, for a long time in this warehouse the goods do not lie - condensed milk, as well as other products Glubokoye Dairy Judging by scurrying to and fro branded trucks, in great demand among consumers.
Finally, showed a kind of "Hall of Fame" Glubokoye Dairy indicated, however, relatively modest guise of "Our achievements". Awards received in the quality of products, already struggling to fit on the wall!
And there among them not only the Belarusian diploma winners of various contests and exhibitions, quality certificates and a variety of prizes, but also international. That, however, is not surprising: after all, products Glubokoye Milk comes in a variety of countries around the world. It clearly displays the card placed here. "Conquered" condensed milk Glubokoe state marked with special icons on it, while the markets of other Glubokoe milkman yet to be conquered.