FIELD: pasteurization or sterilization of liquid food products such as milk, fruit juices, etc. SUBSTANCE: method involves heating the product, holding, cooling and homogenization. Heating is effected by injection mixing of the product with its vapor phase. Then the product is cooled by accelerating it in the nozzle of a jet cooler followed by separating stream into vapor and liquid phases. Homogenization is effected by restoring static pressure in the liquid phase moving through the diffuser of the jet cooler. The vapor phase of the product is condensed in a heat exchanger from a stream of its liquid phase. EFFECT: higher efficiency. 4 cl, 4 dwg
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