FIELD: food industry.
SUBSTANCE: invention relates to dairy industry. Method of preserving milk and liquid dairy products is based on the introduction of preservatives in them, namely the biologically active additive "Yagel" at a concentration of 7.5±1.5 ml/l and an argon inert gas in a concentration of 33±2 ml/l.
EFFECT: invention makes it possible to obtain a synergistic effect in terms of increasing the duration of the bactericidal phase by 8–10 times and, as a result, to increase the shelf life of the finished product by at least 14 times.
1 cl, 9 tbl
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RU2466542C1 |
