Improvement of the canned milk products quality due to the application of the pasteurized raw milk

Production and application of canned milk products in Russia has social (providing of the population living in the far regions of the country with full valued milk products) and strategic (making food stocks in the Rosreserve for having food independence) importance. At canned milk products manufacturing increased requirements are put forward to the quality of raw milk as far as all the hidden defects of raw milk are strengthened after 2-2,5 times total solids concentrating and 8-10 times drying. Especial difficulties are met at making canned products from the non-thermo-resistant raw materials. In the article results of the numerous studies carried out at the VNIMI are outlined that prove the fact that application of the pasteurized raw materials instead of non-pasteurized ones not only preserves their initial properties but also considerably improves thermo-stability. Application of the additional technological operation -pasteurization of raw milk and its cool storage before processing for improvement of the canned milks quality is substantiated. Two possibilities to receive pasteurized raw milk are discussed: heat treatment of raw milk by suppliers and heat treatment of raw milk by processors. The specialists of the laboratory of the canned milk products at the All Russian Dairy Research Institute have developed the standard GOST 32922-2014 «Cow milk pasteurized -raw material. Technical Regulations» that defines requirements to the pasteurized milk supplied by farms or local dairies. The requirements are given in the article.

canned milk products, improvement of the quality, preliminary heat treatment, raw milk, pasteurized raw milk