FIELD: dairy industry.
SUBSTANCE: the present innovation deals with normalizing initial raw material up to weight portion of fat ranged 8-65% followed by pasteurizing, homogenizing at about 10-90°C and pressure ranged 15-25 MPa. The product obtained should be packed and cooled. The innovation enables to obtain the product being of paste-like consistence of improved organoleptic characteristics due to regulating the limits of technological mode of homogenization.
EFFECT: higher efficiency.
3 ex, 3 tbl
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SU1789172A1 |
