| 摘要 |
FIELD: food processing industry, in particular milk homogenization. ^ SUBSTANCE: claimed method includes milk exposure with energy of acoustic cavitations having amplitude of variable sound pressure in antimodal points of acoustic wave pressure in at least 2.5 times more than static pressure in milk. Before homogenization proteins are added in milk in amount of at least Cp.dS, wherein Cp is starting protein content in milk; dS is expected relative enhancing of milk fat phase specific surface after homogenization. Homogenized milk obtained by abovementioned method also is disclosed. ^ EFFECT: homogenized milk of improves resistance to breakdown. ^ 3 cl, 2 tbl |
