| 摘要 |
FIELD: dairy industry for production of condensed milk products with additives. SUBSTANCE: fat-free or reconstituted fat-free milk or reconstituted whole milk is mixed with 5-10% of caramel cream syrup, and mixture is pasteurized. Sugar or sugar syrup is introduced and condensed. Another way of preparation, when standardized milk is pasteurized, sugar or sugar syrup, and crystallized hydrated glucose is introduced in the amount of 0.07-0.1%. Then condensing, cooling and prepackaging are conducted. Common salt may be introduced in the amount of 0.06-0.08 mas.% together with sugar. Before pasteurization, stabilizers or conserving agents may be introduced, and cream may be added. EFFECT: broadened assortment of milk products with improved biological value; increased yield of product. 5 cl, 5 tbl, 6 exp
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