METHOD FOR PRODUCING OF DRIED MILK WITH INCREASED THERMAL STABILITY AND SOLUBILITY

FIELD: milk industry. ^ SUBSTANCE: method involves normalizing basic raw material and cooling milk to temperature of 6-80C; introducing stabilizing salt in the form of 20%-aqueous solution in an amount sufficient to provide for concentration of 0.15-0.30% in dried product; holding mixture at tempera...

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Bibliographic Details
Main Authors KHARITONOV V.D, GALSTJAN A.G, PETROV A.N, PAVLOVA V.V, RADAEVA I.A
Format Patent
LanguageEnglish
Russian
Published 20.03.2005
Edition7
Subjects
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
MAKING THEREOF
MILK OR CHEESE SUBSTITUTES
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Summary:FIELD: milk industry. ^ SUBSTANCE: method involves normalizing basic raw material and cooling milk to temperature of 6-80C; introducing stabilizing salt in the form of 20%-aqueous solution in an amount sufficient to provide for concentration of 0.15-0.30% in dried product; holding mixture at temperature of 6-80C while continuously mixing for 80-100 min; providing thermal processing, condensation, homogenization, drying, cooling and packing processes. ^ EFFECT: increased thermal stability and solubility of ready product. ^ 4 cl, 8 ex
Bibliography:Application Number: RU20020134984