| 摘要 |
food-processing industry. SUBSTANCE: method involves performing all operations, ranging from milk receiving, heating and separating to milk packaging and storing at low vacuum of 100-0.1 kPa.; maintaining residual pressure of 60-40 kPa in processing apparatuses and pipelines in succession, simultaneously or in various combinations by providing stationary connection of these apparatuses or pipelines to vacuum pipelines and to vessel for centralized air evacuation. Vessel is used for creating initial vacuum in various processes. Additional evacuation devices for evacuating air or other gases may be arranged in the vicinity of main apparatuses to provide for increased vacuum extent. Method allows different kinds of products, such as kefir, yogurt, boiled fermented milk, acidophillous milk, mare milk (kumyss), sour milk, sour cream, curd, hard or soft cheeses, casein etc to be produced. EFFECT: improved consistency, reduced acidity, increased keeping properties and shelf life of ready products. 13 cl |
