FIELD: milk industry. SUBSTANCE: method involves preparing chicory extract; mixing it with milk base; pasteurizing produced mixture and cooling to condensation point; introducing mixture into vacuum evaporator for condensation and simultaneously introducing sugar syrup; cooling condensed product to temperature of 18-20 C at cooling rate of 1.5-2 C/min. EFFECT: improved organoleptical properties and increased storage time of product. 2 cl, 1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR OBTAINING CONDENSED MILK PRODUCT WITH COCOA | 1998 |
|
RU2139663C1 |
| METHOD FOR PRODUCTION OF CONDENSED DAIRY PRODUCT | 0 |
|
SU1762859A1 |
| METHOD OF PRODUCING CONDENSE DAIRY PRODUCT | 0 |
|
SU1482642A1 |
| METHOD OF OBTAINING CONDENSED PRODUCT WITH SUGAR | 2000 |
|
RU2163762C1 |
| MILK CONCENTRATE PRODUCTION METHOD AND METHOD FOR CONTROL OF CONTENT OF DIHYDROQUERCITIN | 1992 |
|
RU2043030C1 |
| METHOD OF OBTAINING MILK COFFEE BEVERAGE | 0 |
|
SU827007A1 |
| METHOD FOR PRODUCING CONDENSED MILK | 1997 |
|
RU2116034C1 |
| METHOD OF CONDENSED MILK PREPARATION | 2000 |
|
RU2167533C1 |
| METHOD FOR PRODUCTION OF CENDENSED MILK PRODUCTS CONTAINING COCOA | 0 |
|
SU1678273A1 |
| METHOD OF PREPARING COMBINED MILK PRODUCT "VERENIYA VERKHOVSKAYA" | 1998 |
|
RU2127528C1 |
