MILK PRESERVATION METHOD

摘要

FIELD: food-processing industry. SUBSTANCE: method involves introducing preservative - liquid nitrogen; mixing milk during its natural bubbling. Liquid nitrogen is supplied into lower part of milk vessel in an amount of 1.0-10% by weight of milk. Amount of supplied liquid nitrogen is increased with decrease in hermetical sealing of vessel. Method allows bactericide activity of newly obtained milk as well as of milk stored for short period of time and retention of milk quality to be increased by 2-4 times. EFFECT: increased efficiency and improved quality of milk. 2 tbl, 2 ex