METHOD FOR PRODUCING OF MILK-CONTAINING CONCENTRATED SWEET PRODUCTS Russian patent published in 2006 - IPC A23C9/18 A23C9/00 

FIELD: milk industry.

SUBSTANCE: method involves normalizing basic raw material; homogenizing; pasteurizing; introducing sweetening substance; cooling to mass crystallization temperature of lactose; crystallizing; cooling, and packaging, with dry fat-free milk being used as basic material, said fat-free milk being reduced in water having temperature of 40-45 C; cooling to temperature of 4-6 C and holding for 25-30 min; heating milk to temperature of 50-55 C and introducing melted dehydrated milk fat and plant fat therein. Normalizing process is conducted until milk fat and plant fat ranges between 1.0:1.0 and 3.0:1.0. Dihydroquercetin, stabilizer salt and edible salt (NaCl) are introduced thereafter, followed by pasteurizing at temperature of 103-107 C. Resultant mixture is cooled to temperature of 83-87 C, sweetening substance such as fructose is introduced and mixed in reservoir at temperature of 85-90 C for 15 min.

EFFECT: increased biological value of product and increased top limit of storage temperature to 15 C, increased storage life, simplified process and reduced consumption of power for production and storage of product.

4 cl, 5 ex