| 摘要 |
FIELD: food industry.SUBSTANCE: while stirring, one adds to a mixture of water filtrate and skimmed milk low fat dairy mixture and a stabiliser for joining dehydrated milk fats and dry milk substances. Milk fats are dissolved and added to the mixture. The mixture is stirred, homogenised, pasteurised, cooled and maintained. Skimmed milk is preliminarily pumped into the heat exchanger to be heated to 45°-48°C. Then it is delivered into the bactofuge and 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 an 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. The recombined milk product with fat content equal to 1.5%, manufactured by the said method, has the following composition of initial components, wt %: stabiliser for joining dehydrated milk fats and dry milk substances - up to 0.20%, dehydrated milk fats - up to 1.5%, low fat dairy mixture - up to 8.6%, skimmed milk - 10-45%, water filtrate - 65-90%; the composition of dry substances for milk with 1.5% fat content is as follows: dehydrated milk fats - 1.45-1.5%, proteins - 3.15-3.20%, low fat dairy mixture - 7.55-7.60%, stabiliser for joining dehydrated milk fats and dry milk substances - 0.15-0.20%. Total content of dry substances is 12.3-12.5%.EFFECT: preservation of natural composition and taste properties of source milk.4 cl, 2 dwg, 2 tbl |
