FIELD: food industry. SUBSTANCE: cleaned, cooled, and normalized milk is subjected to double vacuum treatment by spraying it in free space of in series disposed chambers, after which milk is pasteurized and pasteurized milk is subjected to double vacuum treatment by making it boil up in free space of in series disposed vacuum chambers. EFFECT: prolonged shelf time due to increased heat resistance and reduced acidity by means of extensively degassing milk and eliminating microorganism vital activity products. 2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| 0 |
|
SU1780660A1 | |
| METHOD OF DISPERSION OF AQUEOUS-FAT EMULSION OF OIL-IN-WATER TYPE | 0 |
|
SU1449154A1 |
| METHOD OF PRODUCING DRY SUBSTITUTE OF WHOLE MILK | 0 |
|
SU1308309A1 |
| METHOD AND APPARATUS FOR VACUUM STERILIZATION OF FOOD PRODUCT | 1991 |
|
RU2030873C1 |
| KEFIR DRINK PRODUCTION METHOD | 2009 |
|
RU2409962C1 |
| CURD PRODUCTION METHOD | 2010 |
|
RU2428040C1 |
| PRODUCTION METHOD OF YOGHURT | 2008 |
|
RU2391843C2 |
| METHOD FOR PRODUCING OF PASTEURIZED MILK | 2004 |
|
RU2273142C1 |
| COMPOSITION FOR MANUFACTURING OF FERMENTED MILKY BEVERAGE AND METHOD FOR PRODUCTION THEREOF | 2004 |
|
RU2268599C2 |
| YOGHURT PRODUCTION METHOD | 2011 |
|
RU2467583C1 |
