FIELD: milk industry.
SUBSTANCE: method involves using betulin as preservative; introducing betulin into milk or milk product to be preserved in an amount of 0.8·10-3-3.5·10-3 g per 1 g of fatty component of milk or milk product. Betulin may be introduced into milk or milk product in the form of fatty emulsion based on milk and/or vegetable fat.
EFFECT: prolonged storage life and improved quality of milk and milk products.
3 cl, 6 ex
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