FIELD: dairy industry. SUBSTANCE: standardized milk is pasteurized and cooled up to temperature of 2-6 C. Then additional pasteurization is conducted at temperature 85-89 C with ageing 4 min, and milk is cooled. Cooled milk is directed for filling without intermediate storage. When raw material is prepared, it is subjected to cold cleaning at temperature of 8-10 C. Homogenization is conducted after pasteurization. EFFECT: increased biological value and improved taste of milk. 3 cl, 1 dwg
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