METHOD FOR PRODUCING OF DRIED MILK WITH INCREASED THERMAL STABILITY AND SOLUBILITY

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 tempera...

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Hauptverfasser:	KHARITONOV V.D, GALSTJAN A.G, PETROV A.N, PAVLOVA V.V, RADAEVA I.A
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	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