MAIN PART
SUMMARY........................................... .................................................. ..............3
Raw materials and products:4
Raw materials:4
Products:4
capasities of the factory........................................... ................................5
Processes Employed. 6
Pasteurization Process:6
White Cheese Production Process:6
Cultured White Cheese Production Process:7
Kasar Cheese Production Process:8
Homogenized Yogurt Production Process:8
Creamy Yogurt Production Process:8
Buttermilk Production Process:9
Butter Production Process:9
Lor Cheese Production Process:9
EQUIPMENT USED.............................................. .............................................9
Heat exchangers. 10
Evaporator. 11
Vacuum.. 11
Separators (Homogenizer)12
Churn. 12
Mix tanks. 12
laboratory equipment used.............................................. ..........................13
PURCHASING AND MARKETING......................................... .......................13
FLOW CHART OF THE PROCESS........................................... .....................14
pasteurization.................................... .................................................. ......15
butter............................................ .................................................. ...........15
ayran............................................. .................................................. .........16
cheese............................................ .................................................. .........17
daily milk.............................................. .................................................. .18
yoghurt........................................... .................................................. ........19
uht............................................... .................................................. ...........20
QUALITY CONTROL TESTS............................................. ...........................21
Taking Sample From Raw Milk:22
Alcohol Test:22
Density Determination:23
Inspection Of Fat In Milk. 23
Determination Of Total Dry Solid Percentage In Cheese. 24
Determination Of Antibiotic Matter. 24
Homogenization Test25
Inspection Of Acidity Of The Milk. 25
Acidity Of Cheese Water. 25
Inspection Of Acidity Of Brine. 26
Starter Cultures Acidity. 26
Acidity Of Cheese. 26
The Power Of Cheese Ferment26
Determination Of Fat Quantity In Cheese Water. 27
Determination Of Fat Quantity In Cheese. 27
Determination Of Salt Quantity In Cheese. 27
Inspection Of Water Quantity In Butter. 28
Inspection Of Fat Quantity In Butter. 29
Inspection Of Fat Quantity In Cream.. 29
Inspection Of Acidity Cream.. 29
CIP(cleanıng ınplate)unit...................................... ....................................29
preparatıon of dılution unit.............................................. .........................30
dılutıon method............................................ .............................................31
Poured Plaque Method. 32
Plate Count Agar (PCA)32
Potato Dextrose Agar (PDA)32
Violet –Red Bile Agar (VRBA)33
Searching for Microorganisms (Coliform)33
determınatıon of yeast and mold.............................................. .................34



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