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milking machine

Are You Considering a New Milk Parlour? Take a Look At These Factors

With considerations to upgrade, enlarge, or make a few alterations in your milking parlour an evaluation is generally required to make the right decisions. With this, you will have to look at the number of cows or herd you have at the moment and in case you have future plans to add more, the changes to your milking parlour will also consider this. All in all, let’s take a look at the vital considerations before the job

  • The Desired operating system & Performance

Bigger operating systems with durable machines are available, thanks to technology advancements. Upgrading your milking parlour or milk plant is a fundamental step for introducing world-class milking machines or equipment. However, the milking machines should definitely facilitate a higher performance. Currently, there are machines that maximize milk out through the unique combination of the claw, liner and pulsation system to up to 5%.

  • The Number of Cows or Buffalos

The number of cows you are currently milking at your parlour and any addition to be made in the future must be considered before constructing a new milk parlour or upgrading the old one. Considering this, the workflow at your plant will remain efficient without hustling. For those with a large herd, there is a number of optional labour saving devices such as the Cow Motivator and Automatic Parking that make the animals leave the platform and for washing the plant respectively.

  • The Available Space

Just like any other venture, the amount of space available clearly influences your decision. Some of the options for improving your milk parlour may require you to obtain more units of space for the required milk pump, a large plate cooler, vacuum resource, and a new piping. In a case of limited space, you may also choose to install a milk line on each side of the milking parlour with a cluster for each cow space.

  • Animals and Operator Safety

Sorting cows is an obvious practice in milk parlours or farms, but, manual sorting commonly leads to serious injuries. With that, safety should be a major concern in the modern milk parlours to help sort the animals out without triggering a panic. An integrated AutoDrafting is an ideal cow sorting system with unequalled quality and performance. The route of each animal can be selected from the parlour pit with the help of a milk meter keypad or Swiftflo Commander touchpad. This is pre-programmed before on the parlour computer or using your phone.

NK Dairy Equipment, the best milking machine manufacturer in India provides a wide range of world-class milking equipment for all milk parlour sizes. Depending on your farm or milk parlour specifications, we are able to provide the right equipment that will improve your work efficiency and your parlour’s performance.

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paneer press machine

Nk Dairy And Paneer Manufacturing Process

Paneer which is known as cottage cheese in English is the important ingredient of various kinds of foods of north India. There will be nothing wrong if we will say that most of the north Indian cuisines are incomplete and tasteless without Paneer. This great demand for Paneer can be due to abundant availability of dairies and dairy products and even due to high nutrition value of Paneer.

Even reports have revealed that demand for cheese increases every year by 10-12% not only in India but also in other Asia Pacific countries.  There are several reasons for the growing demand of this cottage cheese like its consumption in various cuisines and increasing number of fast food chains that take cheese as an important ingredient in their foods like pizza, pasta in many forms. Moreover, the increasing trend of vegetarians can also be the reason for the growing demand of Paneer.

This is the reason that Production of Paneer is spreading and its manufacturing is getting famous in various parts of the world. With the growing demand for cheese, many avenues are opening in India that is starting Paneer manufacturing for the business purpose from small scales even.

We here at NK dairy provides you with the Paneer making machines like Paneer press so that you could have a high quality of Paneer.

Paneer manufacturing with us

In the Paneer making process high-quality standardized milk is heated to 90 degree Celsius and then cooled down to 80 degree Celsius for coagulation of milk. After the coagulation, the coagulated particles are poured in the Paneer press to drain the whey and separate the Paneer after pressing it.

For the formation of soft textured Paneer it is important to press the Paneer only inadequate way and with adequate pressure otherwise, it could get dry and lose its soft texture. Further, the Paneer is separated and kept in cold water for vacuum sealing and packaging to supply in the market.

We offer Paneer press machines, processing plants from small, medium to large size business units according to requirement. We offer the best quality machines and plant on the basis of individual needs and requirements. We offer Paneer press, Paneer separator, Paneer maker, and Paneer cold room etc for the perfect and hygienic manufacturing of premium quality Paneer.

Categories
paneer press machine

Learn The Art Of Making Delicious And Nutritious Paneer

Only a few are there, who knows how to make Paneer of premium quality? We often prefer to buy cheese from the market rather than making at home even we know that homemade Paneer is more delicious, nutritious and hygienic because we hardly know how to make it at home.

In the older time, our dadi’s and Nani’s were used to make cheese at home which used to be of finger licking taste even today when we think about that tasty Paneer it tickles our taste buds.  I think they were efficient in the Paneer making art. Yes, you have heard right Paneer making actually is an art in which only a few are expert.

However due to change in the milk quality, it is impossible to get Paneer of dadi ,nani’s time as today we get milk in poly bags which may or may not be of high quality so for Paneer making art having milk with a good proportion of SNF and Fats is quite essential.

Other than good quality milk you could be in need of following things for Paneer making

  • Fresh non processed milk of minimum SNF 9 and fat 6.5
  • The coagulating agent like white vinegar, lemon, citric acid, acetic acid
  • Muslin cloth
  • Thermometer
  • Appropriate vessels according to the quantity of milk and Paneer
  • Heating equipment
  • Whey draining and Paneer press
  • Some ice

Paneer making process

If you remember the taste of Paneer of old time when your grandmother used to make it and want to make the same then with following few steps you can also make yourself efficient in the art of Paneer making

    Initially pour the four times milk as the quality of Paneer you want to make, into the vessel for boiling

    Continuously heat and stir the milk and bring it to boiling temperature approximately up to 90 degree Celsius

    As soon as the milk reached to 90 degree Celsius add the coagulating agent whichever you have chosen for making Paneer

    Even if you have a coagulating agent of high concentration you can dilute it before adding to make milk coagulate uniformly

    You need to add the only small amount of coagulating agent as otherwise, it can sour the taste of Paneer

    Stop addition of agent when the whey colour changes from yellow-green to transparent

    When the coagulant get settled your process of coagulation is finished

    Next important step is to pour the coagulated milk in muslin cloth kept in Paneer press to separate the coagulated particles from whey

    When most of the whey get drained with the help of Paneer press machine then you can separate the Paneer after 10 minutes

    Then transfer the Paneer in cold water and then you can store it according to your wish

If you are not having Paneer press machine then you can use anything of a lightweight to put some weight on Paneer after shifting it in Paneer mould vessel so that you could give it shape and drain off the way completely. The most important thing to keep in mind while making Paneer is not to press Paneer too much as it could make cheese too dry and even Paneer will lose its soft texture

Hope so, with these steps you could try to make Paneer with an artistic approach and will get great taste and premium quality.

Categories
milking machine

Value Of Milking Machines For Dairy Cooperatives & Progressive Dairy Farms

Today not any corner of world has remain untouched with advanced technology so how can dairy farms remain deprive from the great inventions as advanced machines like milking machines have not only reduced the time of milking but also has lesser the cost and increased the productivity of dairy farms.

In earlier days milking was done by hands and even by inserting wheat straws in the teats of cow but in 1851 first suction device was used to milk the cow and has given satisfactory results. Milking management introduced variety of methods for milking to play its crucial role in the milk production chain.

In the late 18s soon the countries like Scotland introduced plusator to alter the suction levels as this pulsator was being used to massage teat and extract milk from it. Afterwards other device called double chambered teat cup has been introduced for milking so in the late 18s hand milking was totally eliminated.

These advanced milking machines are highly beneficial as these work quickly, efficiently and do not harm any udder.

The working principle of this modern machine is to imitate the suckling of calf as it opens the streak canal through the use of vacuum and this principle allows the cow to flow out milk and get it stored in the cups. This machine prevents the congestion of blood and lymph in the teat.

It keeps the milk enclosed and hygiene it as it prevents the milk from external contamination. These machines work properly and beyond the expectations of farmers but if installed and maintained in excellent condition while operating.

NK diary has even initiated to install milking machines for dairy cooperatives and progressive dairy farms so that people can get pure and hygienic milk. This machines has also benefited the farmers as they can work more in lesser time with lesser cost.

Milking machines benefits for dairy cooperatives and progressive dairy farms

  • These machines are easy to install and operate even the ladies can take care of large herd with the help of these milking machines
  • These machines provide hygienic milk so the diseases like Mastitis can be prevented easily.
  • These machines have increased the production of milk and reduced the milking cost by 50%
  • These machines have reduced the milking time and need of labour for milking large herd
  • Maintenance ok milking machine is easy and quite reasonable
  • These machines provide milk quickly without injuring the udder.
Categories
paneer press machine

Nk Dairy And Paneer Manufacturing Process

Paneer which is known as cottage cheese in English is the important ingredient of various kinds of foods of north India. There will be nothing wrong if we will say that most of the north Indian cuisines are incomplete and tasteless without Paneer. This great demand for Paneer can be due to abundant availability of dairies and dairy products and even due to high nutrition value of Paneer.

Even reports have revealed that demand for cheese increases every year by 10-12% not only in India but also in other Asia Pacific countries.  There are several reasons for the growing demand of this cottage cheese like its consumption in various cuisines and increasing number of fast food chains that take cheese as an important ingredient in their foods like pizza, pasta in many forms. Moreover, the increasing trend of vegetarians can also be the reason for the growing demand of Paneer.

This is the reason that Production of Paneer is spreading and its manufacturing is getting famous in various parts of the world. With the growing demand for cheese, many avenues are opening in India that is starting Paneer manufacturing for the business purpose from small scales even.

We here at NK dairy provides you with the Paneer making machines like Paneer press so that you could have a high quality of Paneer.

Paneer manufacturing with us

In the Paneer making process high-quality standardized milk is heated to 90 degree Celsius and then cooled down to 80 degree Celsius for coagulation of milk. After the coagulation, the coagulated particles are poured in the Paneer press to drain the whey and separate the Paneer after pressing it.

For the formation of soft textured Paneer it is important to press the Paneer only inadequate way and with adequate pressure otherwise, it could get dry and lose its soft texture. Further, the Paneer is separated and kept in cold water for vacuum sealing and packaging to supply in the market.

We offer Paneer press machines, processing plants from small, medium to large size business units according to requirement. We offer the best quality machines and plant on the basis of individual needs and requirements. We offer Paneer press, Paneer separator, Paneer maker, and Paneer cold room etc for the perfect and hygienic manufacturing of premium quality Paneer.

Categories
paneer press machine

Quick Inquiry Learn The Art Of Making Delicious And Nutritious Paneer

Only a few are there, who knows how to make Paneer of premium quality? We often prefer to buy cheese from the market rather than making at home even we know that homemade Paneer is more delicious, nutritious and hygienic because we hardly know how to make it at home.

In the older time, our dadi’s and Nani’s were used to make cheese at home which used to be of finger licking taste even today when we think about that tasty Paneer it tickles our taste buds.  I think they were efficient in the Paneer making art. Yes, you have heard right Paneer making actually is an art in which only a few are expert.

However due to change in the milk quality, it is impossible to get Paneer of dadi ,nani’s time as today we get milk in poly bags which may or may not be of high quality so for Paneer making art having milk with a good proportion of SNF and Fats is quite essential.

Other than good quality milk you could be in need of following things for Paneer making

  • Fresh non processed milk of minimum SNF 9 and fat 6.5
  • The coagulating agent like white vinegar, lemon, citric acid, acetic acid
  • Muslin cloth
  • Thermometer
  • Appropriate vessels according to the quantity of milk and Paneer
  • Heating equipment
  • Whey draining and Paneer press
  • Some ice

Paneer making process

If you remember the taste of Paneer of old time when your grandmother used to make it and want to make the same then with following few steps you can also make yourself efficient in the art of Paneer making

    Initially pour the four times milk as the quality of Paneer you want to make, into the vessel for boiling

    Continuously heat and stir the milk and bring it to boiling temperature approximately up to 90 degree Celsius

    As soon as the milk reached to 90 degree Celsius add the coagulating agent whichever you have chosen for making Paneer

    Even if you have a coagulating agent of high concentration you can dilute it before adding to make milk coagulate uniformly

    You need to add the only small amount of coagulating agent as otherwise, it can sour the taste of Paneer

    Stop addition of agent when the whey colour changes from yellow-green to transparent

    When the coagulant get settled your process of coagulation is finished

    Next important step is to pour the coagulated milk in muslin cloth kept in Paneer press to separate the coagulated particles from whey

    When most of the whey get drained with the help of Paneer press machine then you can separate the Paneer after 10 minutes

    Then transfer the Paneer in cold water and then you can store it according to your wish

If you are not having Paneer press machine then you can use anything of a lightweight to put some weight on Paneer after shifting it in Paneer mould vessel so that you could give it shape and drain off the way completely. The most important thing to keep in mind while making Paneer is not to press Paneer too much as it could make cheese too dry and even Paneer will lose its soft texture

Hope so, with these steps you could try to make Paneer with an artistic approach and will get great taste and premium quality.

Categories
dairy equipments

How to Keep your Dairy Equipments Clean and Hygienic?

Dairy farms are adding much to the national income as well as these farms are contributing the lot to satisfy the daily needs of people for dairy products so it is important to pay extra attention for the cleanliness of dairy farms.

Dairy equipments like milking machines are expensive so it is important to keep them clean so that not only the lifespan of equipments can be increased but also the good quality of milk can be maintained for the best health of the consumers.

You can keep your dairy equipments clean in the following three steps
STEP 1 RINSING

Rinsing is the initial step of cleaning dairy products. Before cleaning the milking equipments you need to hose down the external surfaces in the milking machine. Before cleaning you can flush the lukewarm water through the milking machine as Luke warm water will help you to get rid of any solids that generally get built in the milking system after draining the milk from it.

Continue the process of flushing Luke warm water until the water gets clear and then drain all the water from the machine before approaching the second step
STEP 2 WASHING

After rinsing, you can use the chemical cleaning solutions to wash the milking system. This chemical removal of equipment will ensure the removal of butterfat and protein that generally get build in the machine.

You can use the chlorinated alkaline detergent to clean the pipes and equipment and you can mix the detergent with water according to the instruction given on packing of detergent.

Even it is important to keep in the notice about the right temperature of water and detergent mixture so that correct and effective washing can be ensured. Generally, the temperature of the mixture is kept between 160 degrees and 170 degrees Fahrenheit.
STEP 3 SANITIZE

It is considered as the last step of cleaning the dairy equipments and in this step chlorine based sanitizer is used to sterilize the equipments. The sanitizer is mixed with Luke warm water and run on 5-minute cycle in the milking system according to instructions of manufacturer given on pack.

Once you find the equipment disinfected, you can drain the sterilized mixture from the machine and let it soak for some time to ensure the proper cleaning.

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Uncategorized

The invention of Bulk Milk Coolers is really beneficial for Dairies and Farmers

Bulk milk cooler in India is also being widely accepted by the dairies and the farmers as these bulk milk coolers are an effective way to maintain the freshness of the raw milk. As milk is being distributed to every town and rural area but there is not a guarantee especially in the summer season that during the distribution of milk, the freshness of the raw milk could be maintained longer or not but the milk coolers make it possible for the dairy owners.

These dairy coolers have the capacity to cool down the raw milk from 1,000 liters to 10,000 liters up to 4degree centigrade which is essential to lock the quality, taste, and freshness of the milk for a longer time. As without these coolers, it was difficult for the farmers to keep their milk safe as in the summer seasons they had to reach to the dairy farms before 8 o’ clock so that they could collect the milk before the rise in temperature. To make sure the timely collection of milk the farmers had to start the milking process before 5 am. Thus these milk coolers have given bit flexibility and relaxation to the farmers as now they can deliver the milk even after 9 am.

Moreover, they can now expand the size of their herd as now they have more time for milking and even there is no botheration for the loss of milk and even due to the higher storage capacity of these coolers, farmers can store the milk as per their wish and size of the herd.

These bulk milk coolers are also very cost effective as on the one side cost of these coolers is not much high and even there is not much need of maintenance for these coolers, on the other side these coolers can keep your milk safe and can lock its freshness for a longer time thus it is also saving of money.

Bulk milk coolers are advanced dairy products but are invented by keeping in mind about the end users so even the uneducated farmers belonging to rural areas can use it as it is easy to operate. Even these coolers are easy to clean. These coolers are hygienic and cooler way to keep the freshness lock of the stored milk for a long time so are very beneficial for the dairies and farmers.

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Uncategorized

How Can The Cooling Tanks Benefit The Dairy System?

India holds the highest position among the top milk producing countries. We boast of a high population of milk producing animals. Various states of the country account for high levels of production of milk. But given the climatic conditions of our country, it is important that the milk extracted is stored at low temperatures so that the purity is maintained.It is desirable that the milk is preserved right from the point when it is extracted from the udder to the point when it reaches the customer. The average temperature in the country touches around 45 o C in summers. Keeping this in mind, it is essential that the milk is stored at cool temperature levels of 4 o C soon after the extraction.Such a procedure will help in maintaining the bacteriological quality of the milk.

Cooling Tanks

The best bet for undertaking such a procedure in the use of cooling tanks. Bulk Cooling tanks may be used to store milk after it is taken out from the udder. It is crucial for improving the shelf life of the milk. It further helps in providing a systematic mechanism for the extraction of milk. It is also beneficial in cases where the milk extraction is to be done from far away areas.
According to the latest research, it has been found that if the milk is not used immediately after extraction, then it needs to be stored at a temperature of 7oc. If the procedure is not followed, then the milk will become contaminated. If the perfect safety norms are to be followed, it will be better if the milk is stored in the cooling tanks soon after extraction. It will be beneficial in the long run as the need or milk cans and long transportation cost will not be incurred.There are many more advantages which come with this measure –

  1. Souring or curdling of the milk will be prevented
  2. Adulteration or spilling of milk during transportation can be avoided
  3. The quality of milk will be improved.
  4. The dairies concerned will save on purchase and maintenance of cans.
  5. There will be more flexibility in the schedule of milk collection thereby increasing the volume of milk collected.
  6. The improvement in the quality will prove beneficial in the local as well as international market.
Categories
dairy equipments

What Does It Take To Clean Dairy Equipment?

All the Dairy Equipments related to milk, appliance area which are related to Milk, are usually very dirty or have muck. Hence, they must be washed properly, and also decontaminated and made ready before using it again.

Immensely huge chambers must also be kept clean post each milk delivery and disinfected before each milking session. The main motive of cleaning it nicely is to take out any soils, natural and lifeless solids which settle on the vessel post removal of milk. Cleaning and disinfecting greatly help in killing unconsumed pathogen which is present on these surfaces after milking. Not cleaning properly or not being careful while disinfecting will let the pathogens to stay on the vessel for as long as possible and then reproduce.

Vessels get contaminated due to:

Natural Soils

They form the most part of the natural elements of Milk, which is the Proteins, fats, Sugars. It becomes essential to eradicate the soil from the surface as soon s you can post the process of milking because their stickiness to vessels will increase over time, which will dry the soils. Post dryness and hardening, they will take a shape of sediment, which will be all the more difficult to remove.

They can be removed by:

Medium for cleaning

For productive cleaning of milk vessels, the first thing which has to be done is an examination of water reserve for the crystal hardness and also selecting a cleaning medium which is friendly with water. When the hardness of water extends to 20 grains per cup, it will become important to boost the disinfectants absorption.

Mostly, a salty cleanser, along with acid cleaner is used for cleaning purposes. The cleaners mostly have basic alkalies or lime, present in them. The milk fats melt in it, along with all the proteins, carbohydrates. Bleach or chlorine works on removing protein sediments.

Safety measures to be taken.

  • All the material for cleaning should be kept locked in a separate room, where none can enter. The room should preferably be a cool one and the lightning should also be good so that the names of materials can be well read.
  • Cleaning agents repellent material like hand gloves, eye protection masks or glasses or face safeguards, footwear to protect feet should all be used while handling cleaning agents.
  • All the labeling should be done in a proper way, preferably in bold, along with the instructions to operate, while mixing all material be sure to go out in a well-ventilated area.
  • Care should be taken while combining acids, always add them slowly, to the water, and also keep in mind never ever to mix with hot water.
  • Chlorine Compound should never be added to other detergents or any kind of acid, as they can be life-threatening.