Kruchek O. Elaboration of technology of pasteurized milk with extended shelf-life

The dissertation is dedicatted to technological conditions'scientific substantion of extended shelf-life pasteurized milk production. The influence of temperature, ratio and duration of thermal processing on quantitative and qualitative of row milk microflora structure is determined. The mode of milk pasteurization with the increased term of storage is developed. It is shown, that double pasteurization use enables to prevent development of raw milk microflora during a long storage time and to reduce the contents of residual microflora in pasteurization milk also. The following variants of technological operations allowing to increase terms of pasteurized milk storage are offered: application of "hot" dispensation, double pasteurization, use of the combined action of thermal processing with natural origin preservative nisin and use of combined action of thermal processing with competing microflora also. It is determined, that offered modes of thermal processing essential changes of basic milk componens.7452