Cooling of the concentrated milks and milk containing canned products with sugar


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Abstract

Two-stage regime for cooling concentrated milk and milk containing canned products with sugar has been developed. At the first stage cooling is carried out with the rate of 12-15 °C/min, and at the second one the product is cooled to 20±2 °C with the rate of 0,7-1 °C/min. It results in considerable reduction of lactose crystals size and improvement of the finished product quality

References

  1. Технологическая инструкция по производству молочных консервов. Ч. 1, 2 (ТИ-49). Введена с 12.04.85.
  2. Патент № 2374324. Способ кристаллизации лактозы в сгущенном молоке с сахаром / Гнездилова А.И., Виноградова Ю.В., Червецов В.В., Бурыкина И.М. 2009. Б.И. № 33.
  3. Червецов В.В. Кристаллизация лактозы // Молочная промышленность. 2008. № 11.

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