| 摘要 |
FIELD: milk industry. ^ SUBSTANCE: method involves normalizing, bactofuging, homogenizing and pasteurizing milk at temperature of 70-85°C and holding for 15-30 s; cooling and performing additional pasteurizing and repeated cooling; bottling milk. Additional pasteurizing process is carried out at temperature of 90-95°C followed by holding for 5-10 s. Method allows milk shelf time to be increased up to 25 days. ^ EFFECT: prolonged shelf life, high gustatory qualities and improved biological value of milk. ^ 3 cl, 1 dwg, 1 ex |
