METHOD FOR PRODUCING OF PASTEURIZED LONG-TIME MILK

FIELD: milk industry. ^ SUBSTANCE: method involves normalizing milk; providing two-staged cleaning; homogenizing and pasteurizing at temperature of 68-98 C, followed by cooling and packaging. Normalized milk is heated to temperature of 30-70 C and subjected to two-staged cleaning in separator-milk c...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	TROPINA KIMA VASIL'EVNA, OSTRJAKOVA ALLA GERMANOVNA, BURYKINA IRINA MIKHAJLOVNA, PANTINA TAT'JANA VASIL'EVNA, MIZGIREV VLADIMIR VASIL'EVICH
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
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	FIELD: milk industry. ^ SUBSTANCE: method involves normalizing milk; providing two-staged cleaning; homogenizing and pasteurizing at temperature of 68-98 C, followed by cooling and packaging. Normalized milk is heated to temperature of 30-70 C and subjected to two-staged cleaning in separator-milk cleaner, and later in bacterial centrifuge at drum rotational velocity of 200-450 s-1 to provide for removal of up to 98% of bacteria. ^ EFFECT: wider range of milk products, improved microbiological properties and increased keeping time of ready product. ^ 3 ex