FIELD: food processing industry, in particular milk homogenization.
SUBSTANCE: claimed method includes milk exposure with energy of acoustic cavitations having amplitude of variable sound pressure in antimodal points of acoustic wave pressure in at least 2.5 times more than static pressure in milk. Before homogenization proteins are added in milk in amount of at least Cp.dS, wherein Cp is starting protein content in milk; dS is expected relative enhancing of milk fat phase specific surface after homogenization. Homogenized milk obtained by abovementioned method also is disclosed.
EFFECT: homogenized milk of improves resistance to breakdown.
3 cl, 2 tbl
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| METHOD OF PRODUCTION OF MILK MIX WITH HIGH PROTEIN CONTENT AND HIGH PROTEIN MILK MIX | 2006 |
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| METHOD OF DRY MILK RECONSTITUTION | 2007 |
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| PRODUCTION METHOD FOR FLAVOR EMULSIVE ADDITIVE AND FLAVORING EMULSION | 2006 |
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| METHOD FOR SONOCHEMICAL TREATMENT OF BRINE | 2009 |
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| WATER AND FLUID FOOD MEDIA STERILISATION METHOD | 2008 |
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RU2366347C1 |
| HOMOGENIZATION METHOD AND APPARATUS | 2005 |
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RU2321251C2 |
| METHOD FOR INCREASE OF THERMORESISTIBILITY OF BIOLOGICALLY ACTIVE COMPONENTS OF FOOD AND DRUG RAW MATERIALS OF VEGETABLE AND ANIMAL ORIGIN | 2010 |
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RU2444201C1 |
| METHOD OF TREATMENT OF LIQUID MEDIUM FLOW IN CAVITATION REACTOR | 2004 |
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RU2254913C1 |
