FIELD: milk industry.
SUBSTANCE: method involves normalizing milk; providing two-staged cleaning; homogenizing and pasteurizing at temperature of 68-98 C, followed by cooling and packaging. Normalized milk is heated to temperature of 30-70 C and subjected to two-staged cleaning in separator-milk cleaner, and later in bacterial centrifuge at drum rotational velocity of 200-450 s-1 to provide for removal of up to 98% of bacteria.
EFFECT: wider range of milk products, improved microbiological properties and increased keeping time of ready product.
3 ex
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