ShMIDT, Gehvin M. (US),ШМИДТ, Гэвин М. (US),KIMMEL, Dzhenifer L. (US),КИММЕЛ, Дженифер Л. (US),KhANDRIK, Aaron S. (US),ХАНДРИК, Аарон С. (US),DIRBAKh, Liza A. (US),ДИРБАХ, Лиза А. (US),MIKESKA, Kennet,SHMIDT, GEHVIN M.,ШМИДТ, Гэвин М.,KIMMEL, DZHENIFER L.,КИММЕЛ, Дженифер Л.,KHANDRIK, AARON S.,ХАНДРИК, Аарон С.,DIRBAKH, LIZA A.,ДИРБАХ, Лиза А.,MIKESKA, KENNET A.,МИКЕСКА, Кеннет А.,KEHMPBELL, BRJUS
申请号：
RU2009132898/10
公开号：
RU0002545726C2
申请日:
2009.09.01
申请国别(地区):
RU
年份:
2015
代理人:
摘要：
FIELD: food industry.SUBSTANCE: inventions group relates to dairy industry. The product is resistant to gelation and visually remains a stable liquid emulsion during nearly 9 months in case of storage under environmental conditions； in case of reconditioning with water the product has a fresh milk flavour. The product contains a mixture of an ultrafiltered liquid milk product and cream. The total content of dry substances is 25% - 36%, the ratio of protein to fat is nearly 0.4 - 0.7； fat is provided for by both ultrafiltered liquid milk product and cream； lactose content being less than 1%. The ratio of protein to the stabiliser is 10:1 - 38:1. The product ensures 20% - 45% of reduction of content of volatile substances including sulphur, nitrogen or their mixture in comparison with concentrated liquid milk product without enrichment with cream. Cooking reconditioning is equal to nearly 90% after storage during nearly 9 months at an ambient temperature； cooking reconditioning is the ratio of the quantity of dry substances of milk reconditioned per cup to the initial quantity of dry substances of milk in the liquid milk product. The milk product manufacture method involves preliminary heating of a liquid milk base obtained of mammal milk during a period of time and at a temperature sufficient for soluble proteins content reduction at pH equal to 4.6, the mixture concentration by way of ultrafiltration to produce a retentate, cream mixing with the retentate, the product homogenisation, addition of at least one stabiliser to the product and sterilisation at a temperature and during a period of time, sufficient for obtainment of the product having Fo equal to at least nearly 5.EFFECT: inventions group ensures manufacture of a product that is not susceptible to gelation and darkening and has a fresh milk flavour.27 cl, 3 dwg, 13 tbl, 8 exГруппа изобретений относится к молочной промышленности. Продукт является устойчивым к желированию и визуально остающийся стабильной ж
