PASTEURIZED MILK PRODUCTION METHOD (VERSIONS) Russian patent published in 2001 - IPC

FIELD: milk industry. SUBSTANCE: according to first version, method involves heating standardized milk to 45-70 C; subjecting heated milk to bactofugation at drum rotational speed of 200-400 s ^-1 sufficient for removal of at least 85% of microorganisms. According to second version, method involves introducing whey concentrate produced by boiling out cheese whey in amount providing at least 0.5% increase of weight part of dry substance in ready product. Milk is dispensed directly into consumer's containers. Prior to pasteurizing, beta-carotene may be added into milk. EFFECT: simplified method and improved quality of pasteurized milk. 11 cl, 4 ex