METHOD OF PRODUCING CONDENSED MILK

摘要

FIELD: dairy industry. SUBSTANCE: method involves preparation of milk by introduction of ferment "Maksilakt" at intensive mixing in raw milk with temperature of 4-8 C. Introduction is carried out in terms of 1700-2000 units of neutral lactose per one liter of milk, and ageing for 15 h at mixing up to hydrolysis degree of 75-80%. Then ferment inactivation is conducted by heat treatment at temperature of 83-89 C, and introduction of footing is carried out at temperature of 18-22 C. EFFECT: increased storage life by increasing of osmotic pressure, and due to high hydrolysis degree of lactose on monosugar (glucose and galactose) under the action of ferment "Maksilakt". 2 ex