Transportation of milk to milk processing enterprises. How are dairy products transported? bird eggs; natural honey

Approved by the Minavtotrans of the RSFSR on 19.01.76
in agreement with the State Planning Committee of the RSFSR and
State Arbitration of the RSFSR

Section 20. REGULATIONS FOR THE CARRIAGE OF MILK AND DAIRY PRODUCTS

§ 1. This section of the Rules provides for the conditions for the carriage of milk and dairy products in urban and suburban transportation.

The conditions for the transportation of milk and dairy products in long-distance traffic are regulated by section 13 of the Rules (Rules for the transportation of perishable goods by road in intercity traffic).

§ 2. Milk is transported in bulk in specialized vehicles - tanks and in containers.

Dairy products are transported in containers.

The consignor is obliged to present milk and dairy products for transportation in containers provided for by GOSTs or technical specifications.

§ 3. Consignors (consignees) are obliged to provide in contracts for the transportation of milk and dairy products around the clock according to schedules agreed between consignors, consignees and motor transport enterprises or organizations.

§ 4. Prior to the arrival of the vehicle, the consignor must group the cargo according to the consignees and carry out loading at one post, placing the cargo on the vehicle in the order of its unloading.

§ 5. Transportation of containers for milk and dairy products is carried out in accordance with the Rules for the transport of containers.

§ 6. The consignor is obliged to present milk for transportation in bulk from grass-roots dairies with an acidity of not more than 19 degrees. Turner. The temperature of milk in the period April - September should not be higher than +6 degrees. C, in the rest of the year - not lower than +2 degrees. WITH.

The temperature of milk presented for transportation from city dairies to trade and public catering enterprises should not exceed +8 degrees. WITH.

The temperature and acidity of the milk must be indicated by the consignor on the bill of lading. The correctness of these records is not verified by the motor transport enterprise or organization.

§ 7. Acceptance for transportation from the consignor and delivery to the consignee of milk and dairy products in containers are carried out by motor transport enterprises or organizations according to the number of sealed flasks, barrels, as well as boxes and baskets filled in accordance with the standards.

Reception and delivery of milk during its transportation in bulk is carried out behind the seal of the consignor.

§ 8. When transporting milk from grass-roots dairies in bulk, the consignor is obliged:

Remove the seals, in the absence of seals - check the sanitary condition of the tanks and make an appropriate mark in the bill of lading;

Open tank hatches before loading and close them after loading;

Connect and disconnect the loading arms from the tank;

Pour a cistern;

Seal the hatches and drain pipes of the tank.

§ 9. The consignee (city dairy) is obliged:

Check the presence and serviceability of the consignor's seals on the hatches of the tank and drain pipelines;

Remove fillings;

Rinse the tank from the inside and outside and disinfect the tank after draining the milk;

Seal the hatches of the tank after washing and disinfection;

Mark in the passport for sanitization or the waybill the time of the sanitization;

Heat drain taps and pipes with hot water and steam in winter.

§ 10. When loading, transporting and unloading milk and dairy products, motor transport enterprises or organizations, consignors and consignees are required to comply with the established sanitary and hygienic requirements.

According to SanPiN 2.3.4.551-96 "Production of milk and dairy products", the transport used for the transportation of milk and dairy products must be clean, in good condition, the car body must have a hygienic coating that can be easily washed. Transport must have a sanitary passport issued by the territorial departments of Rospotrebnadzor or authorized organizations for each vehicle for a period of not more than 6 months. A car without a sanitary passport is not allowed on the territory of the enterprise.
According to paragraph 1 of section 13 of the "Rules for the transportation of perishable goods by road in long-distance traffic", paragraph 2.16.1 "Transportation of perishable goods" of the Guidelines for freight transportation on internal airlines of the USSR (RGP), paragraph 1.2.1 of the "Rules for the carriage of perishable goods by sea in refrigerated containers", "Rules for the carriage of perishable goods by rail", milk and products of its processing are perishable products.
The administration of the enterprise appoints a responsible person to control the state of transport. Without inspection of the transport by a responsible person and his permission, loading is not allowed.
It is forbidden to transport dairy products together with raw products (meat, poultry, fish, eggs, vegetables, fruits), semi-finished products, as well as in vehicles that previously transported pesticides, gasoline, kerosene and other strong-smelling and toxic substances.
In summer, the time of loading and delivery of whole-milk perishable products when transporting them in refrigerators should not exceed 6 hours, by specialized vehicles and onboard vehicles - 2 hours.
In accordance with the "Rules for the transportation of perishable goods by road in long-distance traffic" contained in the "Rules for the carriage of goods by road", approved by order of the Ministry of Autotransport of the RSFSR dated July 30, 1971, for road transport:
1. Dairy products (milk, cream, cottage cheese, sour cream) must be packed in flasks (according to GOST 5037-97 "Metal flasks for milk and dairy products. Specifications").
2. Curd curds and frozen cottage cheese are packed in plank boxes.
3. Dairy and lactic acid products are unloaded immediately after the delivery of refrigerated trucks or a non-specialized vehicle to the place of unloading.
4. Butter is transported in plank, plywood or cardboard boxes and in barrels, ghee - in barrels.
5. Margarine and cooking oils are transported in plank and cardboard boxes, barrels, as well as in plywood drums.
6. Cheeses are transported in boxes, hams and wooden drums.
The temperature of perishable goods before loading and the temperature in the body of the refrigerated truck that arrived for loading, as well as the temperature in the body of the refrigerated truck that arrived at the address of the consignee, must be noted by the consignors and consignees, respectively, in the Sheet of cargo temperature control checks and in the back of the refrigerated truck (Appendix N 2 of the "Rules for Transportation perishable goods by road in long-distance traffic") and in the bill of lading.
Throughout the entire length from the supplier to the consumer, the temperature of the products must be maintained within the limits established in Appendix N 1 of the Rules for the Transportation of Perishable Goods by Road in Intercity Communication.
Loaded refrigerated vehicles, vans and milk tankers must be sealed by the consignor.
It is obligatory to have all accompanying documents confirming the compliance of the transported products with the requirements of the Technical Regulations for Milk and its Processing Products N 88-FZ.

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Delivery of dairy products to the consumer

Food products, which include milk and dairy products, are commodities of daily consumption. The delivery of milk products from the producer to the consumer is a complex and important process. Therefore, special attention is paid to the delivery of milk and milk products. To transfer dairy products, it is necessary to comply with all norms and rules, otherwise the products may harm the health of the consumer. Trucking of dairy products takes place in the shortest possible time, as it is a perishable product. The consignee should only be supplied with certified products.

Before loading the products into a vehicle and sending them to the consignee, they are packed in cardboard boxes. Dairy products are most often delivered by the consignor's transport. But there are times when you have to conclude an agreement with a third party. If during the transportation of dairy products by a third-party organization a breakdown of vehicles occurs, then the automobile company pays for the damage caused. Milk products are transported under the supervision of an accompanying person. The accompanying person is obliged to have with him all the documents necessary for the cargo, certified by the blue seal of the consignor.

Conditions for transporting milk

Milk can be delivered not only in a container, but also in a tank. And milk products are transported only in containers. When transporting milk, the temperature regime is strictly maintained. In the spring-summer period from April to September, the temperature of milk cannot exceed +6 degrees, in other months it is enough to cool the milk to +2 degrees. If milk is supplied to public catering facilities and commercial enterprises, then its temperature can be raised to +8 degrees. In addition to the temperature, the acidity of the milk must be indicated on the invoice. During the transportation of milk and dairy products, the doors of the car body must be sealed by the freight forwarder on the territory of the consignor.

The vehicle in which dairy products are transported must have a covered body and a cooling device. Upon receipt of products, the consignee's controller checks the available quality certificates, certificates, production time, temperature at which dairy products were stored and transported. The unloading of products from milk is completed by the sanitization of the vehicle. Each car used for the delivery of dairy products is supplied with a sanitary passport, which is issued for a period of not more than 6 months in the State Sanitary and Epidemiological Supervision.

In the process of long-term storage of milk on farms at a temperature of 3-5 ° C for 2-5 days and transportation to dairies, almost all the main components of milk and its properties change to some extent. Fat and proteins undergo a more significant change, vitamins and salts are less significant. The structure of lipid and protein components is disturbed, and this worsens the organoleptic and technological properties of milk. So, fat passes from a liquid state to a solid state during storage of milk, which increases its viscosity, acidity increases by 0.5-2T.

In the process of storage and transportation of milk, the structure of the shells of fat globules is disturbed and hydrolysis of fat occurs under the action of native and bacterial lipases - lipolysis. Hydrolysis leads to rancidity of milk. When milk is stored at low temperatures, bacterial mitases play an insignificant role in lipolysis. Native lipases under certain conditions cause 2 types of lipolysis: spontaneous (spontaneous) and induced (induced).

The first type occurs when milk is cooled, which is prone to rancidity. Plasma lipase binds to the membranes of fat globules and causes its hydrolysis. Spontaneous lipolysis is characteristic of old milk and mastitis.

Induced occurs with a strong destruction of the shells of fat globules, thereby increasing the activity of lipase. This occurs during transportation, repeated mixing and transfusion during long-term storage at low temperatures. The content of SFFAs, which cause a rancid taste of milk, increases at their concentration of more than 20 mg%. Dairy products made from such milk have defects in taste and smell. To prevent them, it is necessary to eliminate the causes of their appearance and control the degree of lipolysis before processing milk chemically and organoleptically.

Proteins in raw chilled milk during long-term storage are degraded by the action of proteinases. Native ones are associated with micelles - casein and a small amount of them is in the plasma. Bacterial proteases in the initial stage of proteolysis have an effect on casein similar to the action of native milk proteases. At low temperatures and long-term storage (2 days or more) of milk, the amount of Y-casein and proteose-peptone fraction increases in it, which adversely affect rennet coagulability, syneretic properties of protein clots, heat resistance of milk, and other technological properties.

Vitamins and salts. During storage and transportation of milk, the amount of vitamins does not decrease, except for vitamin C: within two days it is destroyed by 18%; within 3 days by 67%. Salts are redistributed in their forms.

Milk transportation rules

Comparative table of requirements and rules for the transportation of dietary (therapeutic and prophylactic) drinks - kissels and compotes "Under harmful working conditions" and milk

Transportation of milk and dairy products is a rather complicated process due to the strict time limits of cargo delivery. Dairy products belong to the category of especially perishable products, therefore, during their transportation, it is necessary to strictly control the temperature regime and sanitary and hygienic standards.

The 1st Transport Company will deliver the perishable cargo on time and following all the necessary rules so that the quality and suitability of the product is not affected.

Transportation of cheese, cottage cheese, sour cream, milk carried out in isothermal vans or bodies, additionally equipped with refrigeration equipment. Permissible temperature range for transportation of dairy products +2 - +4 0 С.

For the optimal choice of vehicle, it is necessary to take into account the shelf life of the product and the range of the distance. As a rule, retail chains prefer refrigerated transportation.

There are also special requirements for the transportation of dairy products:

Milk delivery methods:

Containers for the transportation of milk must comply with state standards, tk. its quality and safety depend on it. Milk tanks carry fresh or pasteurized milk. Packages, flasks, cans, jars - for sour cream and milk. For cottage cheese - trays and paper packaging. Cream is transported in isothermal vans, and hard cheese can be delivered over short distances in a conventional closed body. For cheese, there is one more condition - each individual unit of goods must be marked by the consignor.

The 1st Transport Company guarantees the timely delivery of dairy products, and compliance with all the rules for transporting such a delicate cargo. Our fleet of vehicles undergoes technical and hygienic control in a timely manner, we have all the necessary certificates and a sanitary passport for each vehicle transporting food products. Careful control and a clear organization along the entire route make it possible to deliver the goods on time and of good quality.

Rules for the transportation of dairy products

Milk intake and cream, they check the condition of containers and markings, pay attention to the integrity of the seals, the condition of the lock and the presence of flask gaskets. Flasks with dirty linings, rusty, severely deformed are rejected.

When inspecting milk in bottles, they check the strength of the corking with aluminum caps (the cap should not turn), the correctness of the marking, the expiration date.

To check the quality of milk and cream, samples are taken in accordance with GOST. The temperature of milk in tanks and flasks is measured at a depth of 15 cm, in bottles and bags - in the center. Before measuring the temperature, the milk in the container is stirred. The temperature should not be higher than 8 °C.

The actual volume of milk is selectively determined by pouring it from the container into the appropriate measuring cylinder.

Next, evaluate each controlled unit organoleptically. The most important indicator of taste, smell and aroma is determined immediately after removing the bottle cap or opening the package. High-quality milk should have a pleasant, slightly sweet taste, a slight peculiar aroma, without foreign tastes and odors. During storage, milk and cream easily absorb foreign odors from the environment, the characteristic taste and smell weaken.

Milk and cream with pronounced fodder, fishy, ​​bitter, musty, metallic and other tastes and odors are not allowed to be sold. Appearance and consistency are checked slowly by pouring milk and cream from one glass to another. Milk and cream with a viscous consistency are not allowed to be sold.

When fresh milk is stirred, loose milk fat sludge is distributed in milk throughout the volume. In milk of dubious freshness, the settled milk fat is compacted and, when stirred, breaks into lumps, making the consistency of the milk heterogeneous.

The color of milk and cream is determined visually by examining them in a glass in diffused daylight.

The duration of storage of rennet, pickled and processed cheeses depends on the quality, type and storage conditions of the cheese. High-quality mature cheeses are sent for long-term storage. The recommended storage temperature for hard and pickled cheeses is from 0 to -4°C and relative air humidity is 75-80%. Under such conditions, hard cheeses are stored for up to 6-8 months. Soft ones are stored at a temperature of 0 to 4 ° C at a relative humidity of 80-85%.

Since the process of cheese ripening continues during cold storage, when choosing the temperature and duration of storage, it is necessary to be guided by the degree of its maturity and the expected timing of implementation.

Cheeses in containers (boxes, drums) are stacked in batches with slats between rows of boxes. Pickled cheeses and feta cheese are stored in barrels with brine. It is not recommended to store pickled cheeses in the same chamber with cheeses of other types. For all types of cheeses, the shelf life can be extended at the conclusion of the quality commission, which is documented by an appropriate act.

Hard rennet cheeses packed in polymeric films are stored on average for a month less than paraffin-coated cheeses. This is due to the development of mold on the surface of the cheese due to poor evacuation of the packaging, damage to the films and their loose fit to the surface of the cheese.

Cheeses are sold at trade enterprises that have refrigerated premises with an air temperature not exceeding 10 ° C. Pickled cheeses in barrels may be sold at retail establishments that do not have refrigerated premises within 10 day

Rules for the carriage of milk and dairy products

Due to the short shelf life of milk and dairy products, their transportation must be clearly organized. Most often, tanks are used to transport milk, baked milk is transported in barrels, and butter is transported in boxes or in special baskets.

The optimum temperature for oil transportation is -20 degrees. Briquettes are stacked in a checkerboard pattern or vertically. Small batches of hard cheeses can be transported both in refrigerators and conventional vehicles. To deliver cheese to small shops, it is not necessary to use special containers: the heads are stacked on racks equipped for this. On automotive sites in the sections “jeep liberty reviews” or “gazelle reviews”, you can find information on how to equip shelves for transporting dairy products.

Transportation of milk and dairy products on an industrial scale is carried out around the clock, in strict accordance with the schedule agreed by the transport company, the consignor and the recipient. If the shipper sends the product to several addresses on the same machine, he is obliged to prepare the goods in advance in such a way as to place them in the machine in the order of unloading.
The containers necessary for the transportation of milk can be rented from the carrier company or bought: in advertising newspapers between the ads “opel insignia price”, “packaging materials prices”, “cargo transportation” and the like, there are many offers for the sale of tanks and special containers.

The acidity of milk, which is presented by the consignor for transportation in tanks, should not exceed 19 degrees Turner. The temperature of transported milk from September to April should not be lower than +2 degrees, from April to September - not higher than +6. The temperature of milk transported from dairy plants to stores should not exceed +8 degrees (regardless of the season). Acidity and temperature are indicated by the consignor in the bill of lading.

All barrels, flasks, boxes and baskets in which dairy products are transported are sealed by the consignor. The trucking company accepts the product from the consignor according to the number of sealed containers. The consignee must check the integrity of the seals on the hatches of the tanks and containers, and only then fill in the relevant documents on receipt of the cargo.

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Milk and dairy products are perishable, which is why the shipper and the carrier must take care of the precise organization of delivery. Otherwise, the risk of losing the goods is great. It is required to strictly comply with the basic rules and regulations for the transport of milk and similar goods.

Terms of storage and delivery

Compliance with the requirements for the transportation of milk and dairy products, as well as storage, is the most important thing that will allow you to deliver the goods to their destination in the proper form and quality. Please pay attention to the following before transportation:

"ATS Logistics" takes into account all the features of working with this type of cargo and provides customers with favorable conditions for cooperation during the transportation of dairy products.

Our advantages

The transport company "ATS Logistics" has a large fleet of vehicles that allows you to work with any type of cargo from 1 to 20 tons, including the delivery of milk and the transportation of dairy products. Depending on the needs of the client, we will select a car with refrigerators and other additional means to preserve the original qualities of the product.

The company works strictly in accordance with the terms of the contract signed with the client, which completely eliminates possible troubles. We will help you prepare documents for the transportation of milk. Also, our vehicles are equipped with GPS and GLONASS tracking systems, which means that the customer can easily and quickly find out about the location of the cargo and the status of the order with our help.

You do not incur large expenses when transporting dairy products by road (in a separate car) - it is enough to pay for one-way transportation.

"ATS Logistics" allows you to deliver the goods, regardless of its characteristics, to any region of Russia and neighboring countries at an affordable price.

Additional services

To make cooperation even more pleasant and convenient, the company offers its customers additional services that you can use if necessary:

• Storage of milk and other types of goods in our warehouses.
• Services of loaders.
• Product packaging.
• Insurance and more.

Cost and order

Clients of ATS Logistics can find out in advance the cost of transporting milk or other goods to the desired location. To do this, use the calculator on the site. To find out the exact price, leave a request using the appropriate button or call us at 8-800-550-28-65.

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Rules for the carriage of milk and dairy products

When choosing a rolling stock, the duration of transportation should be taken into account: in the summer (April-September), when delivered by flatbed trucks with tarpaulins, the transportation time should not exceed two hours, for vans of isothermal trailers - no more than six hours.

The consignor is obliged to submit the goods for transportation in the container provided for by the current standards.

When transporting milk in a van, one consignee can send the cargo sealed.

When transporting products of various assortments by one vehicle to several consignees, the consignor is obliged to group the cargo by recipients even before the arrival of the vehicle and issue waybills for all of them (you can read how to fill out the CTT correctly here).

The carrier accepts returnable packaging in good condition and clean. Conditions for the carriage of returnable packaging must be provided for in the contract.

When transporting raw milk in bulk, the consignor must indicate in the bill of lading all the indicators of quality and quantity of goods provided for by the standards.

Consignors and consignees are obliged to equip loading platforms with ramps and overpasses.

Reception and delivery of milk in containers is carried out by the carrier according to the number of barrels, flasks, standardly filled baskets, boxes, equipment containers. When delivered in bulk, the acceptance and delivery of cargo is carried out behind the seal of the consignor.

When transporting milk from one consignor to several consignees, disinfection and washing of the body of the rolling stock must be carried out by the consignor.

When transporting milk in bulk from dairies, the shipper's duties include:

The duties of the consignee (dairy processing enterprise) include:

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