| 摘要 |
FIELD: food industry.SUBSTANCE: for the manufacture of a pasteurised 2.5% fat milk product the method is implemented in the following way. While stirring, one adds a dry defatted milk residue and a stabiliser into the mixture of a water filtrate and defatted milk for joining dehydrated milk fats and dry milk substances. The dehydrated milk fats are dissolved and added to the mixture. The mixture is stirred, homogenised, pasteurised, cooled and maintained. Preliminarily defatted milk is supplied by means of a pump into the heat exchanger where milk is heated to 45°- 48°C and delivered into the bactofuge. By means of the pump, milk is supplied into the microfiltration unit where 6.9-8.9" ceramic filters are applied, their throughput capacity equal to 1.1-1.6 mcm at a temperature of 48°-53°C. The filtrate is delivered into the pasteuriser where it is maintained at a temperature of 56.5-58.5°C until the alkaline phosphatase test yields a negative result. Then the produced mixture is cooled to a temperature equal to 4-6°C in the heat exchanger and is stored in intermediate vessels.EFFECT: preservation of a natural composition and taste properties of the product.4 cl, 2 dwg, 2 tbl |
