| 摘要 |
FIELD: milk industry. ^ SUBSTANCE: method involves normalizing basic raw material and cooling milk to temperature of 6-80C; introducing stabilizing salt in the form of 20%-aqueous solution in an amount sufficient to provide for concentration of 0.15-0.30% in dried product; holding mixture at temperature of 6-80C while continuously mixing for 80-100 min; providing thermal processing, condensation, homogenization, drying, cooling and packing processes. ^ EFFECT: increased thermal stability and solubility of ready product. ^ 4 cl, 8 ex |
