FIELD: milk industry.
SUBSTANCE: method involves selecting milk by quality; filtering; cooling; normalizing; bactofuging; pasteurizing; cooling; reserving; pasteurizing; cooling and bottling. On filling of reservoir after first pasteurization procedure, newly prepared aqueous solution of egg is introduced into milk flow in an amount of 1.5-2 g per 100 dm3 of milk, followed by mixing of milk for 15-20 min and holding for 60-90 min. Bottling procedure may be effectuated under aseptic conditions. Method allows storage life of pasteurized milk to be increased to 35 days.
EFFECT: improved immunobiological properties and increased storage life of pasteurized product.
2 cl, 2 dwg, 3 tbl, 4 ex
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