| 摘要 |
FIELD: milk industry. ^ SUBSTANCE: method involves mixing curdle with butter or cream or plastic cream and pectin for 1-3 min at average rotational speed of 1,500 rev/min; subjecting mixture to thermal processing at temperature of 78-82°C for 3-4 min and mixing at rotational speed of 3,000 rev/min; packing resultant product in metal cans and feeding for sterilization at temperature of 120-122°C and holding for 6-10 min; cooling cans with product to 0-8°C and holding at such temperature for maturing during 6-12 hours. Method allows shelf life of product to be increased to 12 months. ^ EFFECT: improved quality and prolonged shelf life. ^ 1 dwg, 6 tbl, 4 ex |
