METHOD OF PRODUCTION OF VITAMINIZED CURDLED MILK WITH SUGAR(OLYMSKOE)

摘要

food and dairy industry. SUBSTANCE: method of production of curdled milk with sugar involves dissolving the parent dry dairy raw in water, its regeneration and pasteurization, addition of sugar syrup, milk condensation, cooling the prepared mixture with supplement of small-crystalline lactose to a mixture. Beta-carotene is added additionally in the process of milk dissolving or to sugar syrup feeding or into vacuum-refrigerator to provide mass part of beta-carotene 5 mln-1 in ready product. Dry milk dissolving is carried out at 30-32 C with keeping for 1.5-2 h and the following pasteurization at 93-97 C. Small-crystalline lactose is added at 28-30 C in amount 0,.15-0.18 kg per 1000 arbitrary cans. EFFECT: increased time of storage of product based on regenerated milk with beta-carotene as food supplement. 2 tbl