| 摘要 |
FIELD: milk industry. ^ SUBSTANCE: method involves normalizing, bactofuging, homogenizing, pasteurizing and bottling milk. After bactofuging procedure, milk is cooled to temperature not in the excess of 6°C, with following bottling of milk. Pasteurizing procedure is carried out in capped bottles at temperature of 65-74°C for 5-10 min. Heating procedure for following pasteurizing procedure is carried at heating rate of 2-10°C/min, and cooling after pasteurizing procedure is carried out at cooling rate of 0.10-0.15°C/s. Method allows milk shelf time to be increased up to 25 days. ^ EFFECT: prolonged shelf life, high gustatory qualities, improved biological and nutritive value of milk, and reduced power consumption. ^ 4 cl, 1 tbl, 1 ex |
