EntranceTransport for the transport of dairy products. Transportation of milk and products of its processing
Transportation of dairy products by Logis is carried out in accordance with general rules transportation of goods by road. When carrying out refrigerated transportation, we observe the temperature regime and are attentive to the sanitary and hygienic requirements for the transportation of milk and a variety of dairy products. Depending on the category of goods, you can use the services of our tank truck, refrigerator, flatbed truck with a tarpaulin body or van.
- All of the above rates are indicated in rubles, include:
– 8 hours of machine operation
– Freight forwarding by driver
– 18% VAT - This offer is valid:
– When concluding a contract for transport services
– Daily order of at least 5 (five) cars
– Full prepayment for at least 10 flights
Transportation of milk and dairy products: features
Since milk is a perishable product that requires a delicate attitude to storage and transportation, cars undergo special preparation before leaving. All our vehicles have a sanitary passport, and drivers have a sanitary book. The tanks that carry the cargo are disinfected after each drain, which is noted in the health certificate, and then sealed.
Definitions used in the Federal Law
1) milk - a product of normal physiological secretion of the mammary glands of agricultural animals, obtained from one or more animals during lactation during one or more milkings, without any additions to this product or extraction of any substances from it;
8) raw milk - milk that has not been subjected to heat treatment at a temperature of more than 40 degrees Celsius or treatment, as a result of which its constituent parts are changed;
9) whole milk - milk, the components of which have not been affected by their regulation;
Requirements technical regulations for raw cow's milk:
Must be obtained from healthy animals,
In a territory free from diseases common to humans and animals,
Have a density of at least 1027 kg/cu.m.
List of milk and dairy products
v Raw milk, raw skimmed milk and raw cream;
v Dairy;
v Dairy compound products;
v Milk products;
v Milk-based baby food, milk formulas, milk drinks, milk porridges;
v By-products of milk processing;
v Functionally necessary components;
Primary processing raw milk on the farm
v Filtration
v Cooling
Raw milk cooling temperature requirements
Immediately after milking, raw milk must be cooled to 4 degrees Celsius and during its transportation to the place of processing, the temperature should not rise to more than 10 degrees.
Requirements for storage and transportation of milk
It is allowed to store raw milk by the manufacturer at a temperature of 4 degrees Celsius plus or minus 2 degrees Celsius for no more than 36 hours, taking into account the time of transportation, storage raw cream at a temperature not higher than 8 degrees Celsius no more than 36 hours, taking into account the time of transportation.
Features of transportation of raw milk
During the transportation of chilled raw milk or raw cream to the place of processing until the beginning of their processing, the temperature of such products should not exceed 10 degrees Celsius. Raw milk and raw cream that do not meet the established requirements for their temperature are subject to immediate processing.
Transportation of raw milk and raw cream is carried out in containers with tight-fitting lids, made of materials approved for contact with milk and sealed. Vehicles must maintain the temperature provided for by this Federal Law.
v The transportation of milk to the processing plant is allowed on special tank trucks that have a sanitary passport issued by the territorial centers of the State Sanitary and Epidemiological Supervision for each vehicle for a period of not more than 6 months.
v To maintain the temperature of milk during transportation, it is necessary to have a tank truck that maintains the temperature of chilled milk. It is not allowed to use milk tanks for the transport of other liquid products or substances. Tankers with milk are sealed before departure.
v The chauffeur-forwarder must have a personal medical book with notes on the passage of medical examinations and hygiene training.
v Sanitization of the milk tanker must be carried out at milk processing plants. A note on the processing carried out is made on the waybill.
v An important point is the remoteness of the farm from the milk processing enterprise, the radius of milk delivery, as well as the time the milk is on the way.
drinking milk - milk with mass fraction not more than 9 percent fat, produced from raw milk and (or) dairy products and subjected to heat treatment or other treatment in order to regulate its constituent parts (without the use of whole milk powder, skimmed milk powder);
milk drink - milk product made from concentrated or condensed milk or whole milk powder or skimmed milk powder and water;
A milk processing product can be:
v Normalized
v Pasteurized (sterilized, ultra pasteurized)
v Concentrated, condensed, evaporated, frozen
v Dry, sublimated
v Remanufactured, recombined
v Enriched
Milk based baby food- a product made from cow's milk or milk of other agricultural animals with or without the addition of non-dairy components, the amount of which should not exceed 20% of the total mass of the product.
Baby food must:
v Be made from milk of the highest and first grade
v Have additional markings
Milk transport
transport used formilk transportationand dairy products, must be clean, in good condition, the car body must have a hygienic coating that can be easily washed. Transport must have a sanitary passport issued by the territorial departments of Rospotrebnadzor or authorized organizations for each vehicle for a period of not more than 6 months. Autowithout a sanitary passport on the territory of the enterprise is not allowed.The temperature of milk and cream should not be higher than 8 °C and not lower than the freezing point of milk. Milk and cream must be transported in insulated or closed car bodies. Allowedtransportation open motor transport, but be sure to cover with a tarpaulin. Milk delivered on dirty transport or together with other goods is not accepted.According to paragraph 1 of section 13 of the "Rules for the transportation of perishable goods by road in long-distance traffic", paragraph 2.16.1 "Transportation of perishable goods" of the Guidelines for freight transportation on internal airlines of the USSR (RGP), paragraph 1.2.1 of the "Rules for the carriage of perishable goods by sea in refrigerated containers", "Rules for the carriage of perishable goods by rail", milkand products of its processing are perishable products.The administration of the enterprise appoints a responsible person to control the state of transport. Without inspection of the transport by a responsible person and his permission, loading is not allowed.It is forbidden to transport dairy products together with rawproducts (meat, poultry, fish, eggs, vegetables, fruits), semi-finished productsas well as in vehicles that previously transported pesticides, gasoline, kerosene and other strong-smelling and toxic substances.In the summer, the loading and delivery time for whole milk perishable products when transporting them in refrigerators, it should not exceed 6 hours, by specialized vehicles and onboard vehicles - 2 hours. Milkand cream enters the distribution network directly from factories, bypassing wholesalers. Each batch of milk and cream must have documents on quantity and quality, indicating the document number, name or number of the manufacturer, type of product, batch number, number of seats, net weight, date and hour of milk production, date of the deadline for sale, as well as data results of studies on fat content, acidity, density and temperature of the product.
Milk intake and cream, they check the condition of containers and markings, pay attention to the integrity of the seals, the condition of the lock and the presence of flask gaskets. Flasks with dirty linings, rusty, severely deformed are rejected.
When examining milk in bottles, they check the strength of the corking with aluminum caps (the cap should not turn), the correctness of the marking, the expiration date.
To check the quality of milk and cream, samples are taken in accordance with GOST. The temperature of milk in tanks and flasks is measured at a depth of 15 cm, in bottles and bags - in the center. Before measuring the temperature, the milk in the container is stirred. The temperature should not be higher than 8 °C.
The actual volume of milk is selectively determined by pouring it from the container into the appropriate measuring cylinder.
Next, evaluate each controlled unit organoleptically. The most important indicator of taste, smell and aroma is determined immediately after removing the bottle cap or opening the package. High-quality milk should have a pleasant, slightly sweet taste, a slight peculiar aroma, without foreign tastes and odors. During storage, milk and cream easily absorb foreign odors from environment, the characteristic taste and smell are weakened.
Milk and cream with pronounced fodder, fishy, bitter, musty, metallic and other tastes and odors are not allowed to be sold. Appearance and the consistency is checked slowly, pouring milk and cream from one glass into another. Milk and cream with a viscous consistency are not allowed to be sold.
When fresh milk is stirred, loose milk fat sludge is distributed in milk throughout the volume. In milk of dubious freshness, the settled milk fat is compacted and, when stirred, breaks into lumps, making the consistency of the milk heterogeneous.
The color of milk and cream is determined visually by examining them in a glass in diffused daylight.
Source: http://www.znaytovar.ru/new666.html
5. Margarine and cooking oils are transported in plank and cardboard boxes, barrels, as well as in plywood drums.
6. Cheese are transported in boxes, hams and in wooden drums.The temperature of perishable goods before loading and the temperature in the body of the refrigerated truck that arrived for loading, as well as the temperature in the body of the refrigerated truck that arrived at the address of the consignee, should be noted by the consignors and consignees, respectively, in the Sheet of cargo temperature control checks and in the back of the refrigerated truck (Appendix No. 2 of the Transportation Rules perishable goods by road in long-distance traffic") and in the bill of lading.
Throughout the entire length from the supplier to the consumer, the temperature of the products must be maintained within the limits established in Appendix N 1 of the Rules for the Transportation of Perishable Goods by Road in Intercity Communication.
The duration of storage of rennet, brine and processed cheese depends on the quality, type and storage conditions of the cheese. High-quality mature cheeses are sent for long-term storage. The recommended storage temperature for hard and pickled cheeses is from 0 to -4°C and relative air humidity is 75-80%. Under such conditions hard cheeses store up to 6-8 months. Soft ones are stored at a temperature of 0 to 4 ° C at a relative humidity of 80-85%.
Since the process of cheese ripening continues during refrigeration storage, when choosing the temperature and duration of storage, it must be guided by the degree of its maturity and the expected timing of implementation.
Cheeses in containers (boxes, drums) are stacked in batches with slats between rows of boxes. Pickled cheeses and feta cheese are stored in barrels with brine. Pickled cheeses at the same time, it is not recommended to store in the same chamber with cheeses of other types. For all types of cheeses, the shelf life can be extended by conclusion quality commissions, about which they draw up an appropriate act.
Hard rennet cheeses packed in polymeric films are stored on average for a month less than paraffin-coated cheeses. This is due to the development of mold on the surface of the cheese due to poor evacuation of the packaging, damage to the films and their loose fit to the surface of the cheese.
Cheeses are sold at trade enterprises that have refrigerated premises with an air temperature not exceeding 10 ° C. Pickled cheeses in barrels may be sold at retail establishments that do not have refrigerated premises within 10 day
The shelf life of cheeses depends on the temperature at which they are stored.Cheeses are transported in isothermal wagons with a temperature of 8 to 2 "C.
Source: http://www.znaytovar.ru/new997.html
Milk products are perishable products, the transportation and storage of which requires special temperature conditions. Compliance with these conditions is only possible for professional carriers with extensive experience in the domestic logistics market. Transportation of milk and dairy products involves the delivery of milk and cream, liquid fermented milk products, cottage cheese and sour cream, butter and products based on sour cream. This includes canned milk and cheese products, ice cream and baby food, vegetable cream mixtures, by-products of milk processing and preparations for the preparation of dairy products.
Features of the transportation of dairy products
The specificity of the transportation of dairy products lies in the observance of sanitary and temperature standards, the requirements of state standards and other regulatory documents. Therefore, a transport company that provides such services must have all the necessary permits and modern vehicles. The main thing that is needed for dairy products is a clear organization of the process at all its stages and strict adherence to the rules of transportation, especially delivery times. On an industrial scale, the transportation of dairy products is carried out continuously, in accordance with the schedule, which is agreed between the consignors, consignees and the transport company. In addition, the characteristics of the goods are taken into account. For example, milk can be delivered both in tanks and in its own container.
Transportation of milk and dairy products involves the fulfillment of a number of conditions and the fulfillment of strict requirements. These requirements are especially relevant for the delivery of milk in tanks. Tankers can transport milk with an acidity of not more than 19 on the Turner scale. There are requirements for the temperature of the transported product.
Temperature in refrigerators, isotherms and tanks:
- When transporting dairy products in the period from April to November, it should not exceed +6 ° C, from November to April - no more than +2 ° C.
- When transporting fermented milk products, the temperature should be between +2 o C and +6 o C.
- The acidity of the products and the recommended transportation temperature must be indicated on the consignment note.
Refrigerators can be used exclusively for the transportation of dairy products, but in some cases this solution is not cost-effective. But even ordinary isothermal vans must have sanitary passports, which are issued by the territorial center of the State Sanitary and Epidemiological Supervision and are valid for six months.
If the milk cannot be quickly sent to a processing plant, it is stored in milk tanks, tubs, tanks and flasks. Closed thermos tanks are also used to store milk. In closed tanks, milk is protected from foreign odors and mechanical impurities.
Storing milk at low temperatures only slows down the development of microbes, but does not eliminate the possibility of their spread. Flask lids must be kept open to allow gases to escape. The mouth of the flasks is covered with gauze so that dirt does not get in. It is not economically viable to store milk in flasks. For long-term storage, use the TOM-2A tank, RPO-1.6 RPO-2.5 cooling tanks. Milk can be stored up to 48 hours in vertical and horizontal tanks or BO-1000 baths. During a 20-hour storage period, the temperature of milk rises by 1-2 0 C with a temperature difference between the ambient air and the product equal to 24 0 C. You can not mix chilled milk with warm milk and milk of different milk yields if the temperature difference exceeds 2 0 C. When storing milk 12-18 hours the temperature of the cooled milk should be 6-8 0 C, within 18-24 hours - 5-6 and within 36-48 hours - 1-2 0 C.
When transporting milk to processing plants, it is necessary to preserve its original qualities as much as possible. In the republic, milk is mainly transported by milk carriers in special isothermal milk tanks. They have two, and sometimes three, well-insulated sections. In summer, during transportation over a distance of up to 100 km, the temperature of milk rises only by 1-2 0 C. Each section of the tank is filled with milk of uniform quality and completely so that there is no churning. During transportation in winter, milk is protected from freezing. Milk obtained from cows with mastitis, tuberculosis, brucellosis, leukemia and other diseases is delivered in a separate container.
When selling milk, a bill of lading is drawn up for the shipment of milk and dairy products, in which the mass of the product, its quality, temperature and time of shipment are indicated. The dairy returns a copy of the invoice, which indicates the actual accepted weight and quality of the product, as well as the test weight based on the recalculation of the base fat content.
PASTEURIZED, STERILIZED
MILK AND CREAM
4.1. Structure of milk processing in Belarus
According to human nutrition standards, milk and dairy products in the annual diet should be 433.6 kg, including whole milk 130 kg, butter - 6, cottage cheese - 8.9, sour cream - 7.3, cheese - 5.8 and low-fat products - 16.7 kg. To provide the population of the Republic of Belarus with dairy products in accordance with these consumption norms, 4.2 million tons of milk per year are required.
The formed material and technical base of enterprises in the 60-80s. does not meet modern requirements. Many enterprises of the republic do not meet the sanitary and veterinary requirements of the countries of the European Community. Belarus, in comparison with developed countries, has always had a low level of industrial processing of dairy raw materials - less than 60%.
The structure of milk processing in Belarus is largely traditional; it has been preserved since the times when the bulk of raw milk was processed into butter and powdered milk- products long-term storage with the possibility of their transportation to remote regions of the USSR. Of the total volume of state procurements in the structure of processing for output butter 50-53% of milk was used, the production of fatty cheeses - 14-17%, for the manufacture of whole milk and other products - 30-34%. Due to the low quality of milk (only 8% of milk produced in the republic is suitable for cheese) and insufficient capacity, very little cheese is produced.
One of the main activities of the dairy industry is the production of combined dairy products using raw materials of animal and vegetable origin. The biological value of dairy products is supposed to be increased by enriching them with a complex of vitamins; natural and synthetic flavoring additives will be widely used.
Dairy processing plants produce a large amount of so-called secondary milk raw materials: skimmed milk, buttermilk, whey. These foods contain many valuable nutrients, especially lactose and protein. The energy value of skimmed milk and buttermilk is half that of whole milk. When processing a product such as milk, there should be no waste. Therefore, it is necessary to move from the technology of producing individual dairy products (butter, cheese, cottage cheese, etc.) to the technology of complete processing into food products, i.e. carry out waste-free processing of milk.
4.2. Homogenization, pasteurization and sterilization of milk
Homogenization- crushing (dispersing) fat globules into smaller ones and their uniform distribution in milk due to high pressure (15-20 MPa) in homogenizers. It is carried out at a temperature of 65-95 ° C and an exposure of about 15-20 s. up to 10-15 min. The degree of homogenization reaches 80-85%, and the size of the balls decreases by about 10 times (Fig. 2). Homogenization of milk prevents the settling of fat. The product becomes more homogeneous, fat loss with whey is reduced, the consistency of the cheese mass and the mixing of the components are improved. Homogenized milk is easier and more fully digested, and its shelf life increases. Homogenization is used in the production of drinking milk, fermented milk products, cream, sour cream, canned milk and milk replacer. Homogenization is the most energy-intensive process in the dairy industry.
Pasteurization- heating milk from 63 0 C and slightly below the boiling point. The purpose of pasteurization is to destroy the microflora, especially pathogens, and to extend the shelf life of milk. It destroys 99.9% of the vegetative microflora and is the main way to neutralize milk. Milk is pasteurized when sent to the distribution network and canteens.
Thanks to pasteurization, milk acquires relative stability for a certain period of time, and processors have the opportunity to produce a safe and high-quality product.
Rice. 2. Fat globules under a microscope:
a - non-homogenized milk; b - homogenized milk
Three modes of pasteurization of milk are used: long-term pasteurization at a temperature of 63-65 0 C for 30 minutes is used in catering, short-term - at a temperature of 72-76 0 С, milk is kept for 15-20 s, used in cheese making and in the preparation of whole-milk products, instant - milk is heated to a temperature of 85-90 0 С without exposure (no more than 2 s) when preparing butter and cheeses . Each type of product has its own pasteurization regimes. For example, in the production of rennet cheeses, the pasteurization temperature is set at 72-76 0 C, in the preparation of fermented milk products - up to 95 0 C. After pasteurization, milk is most often subjected to immediate cooling.
During pasteurization, some components of milk are partially changed. Albumin at a temperature of 60-65 0 C begins to denature. At temperatures above 85 0 C, calcium is split off from casein. At the same temperature, milk acquires a specific taste and aroma. During pasteurization, the loss of vitamin B 12 reaches 90%, vitamin C - 30 and vitamin B 1 - 15%. Heating milk contributes to the destruction of some enzymes, and at temperatures above 80 0 C, there are no enzymes in milk. Soluble phosphate salts become insoluble.
Sterilization (boiling)- heating milk above boiling point. It is used to destroy not only vegetative, but also spore forms of microorganisms, which can significantly increase the shelf life. finished products at room temperature. In practice, the following sterilization modes are used: I - in bottles in intermittent autoclaves at a temperature of 103-108 0 C for 14-18 minutes; II - in bottles in continuous sterilizers at a temperature of 117-120 0 C for 15-20 minutes; III - instant at a temperature of 140-142 0 С with aseptic filling into paper bags. In the process of sterilization, the rennet coagulation of milk deteriorates. In hermetically sealed containers, sterilized milk can be stored for a long time at room temperature.
4.3. Milk separation
Separation- way machining milk, which allows it to be separated into two fractions - cream and skim milk, and also used to clean it from impurities. Milk separation is based on the use of centrifugal force that occurs in a rapidly rotating drum - the main working body of the separator. Under the action of this force, the milk is divided into fractions depending on their density. Skimmed milk with an average density of 1033 kg/m 3 is thrown to the edges of the drum, and fat globules, having a lower density, are collected in the form of cream and move towards the axis of rotation and concentrate in the central part. Somatic cells, mechanical impurities, as heavier ones, are thrown to the drum wall and settle in the mud space. Cream and skimmed milk leave the separator in a purified form.
By purpose, there are separators-milk cleaners, separators-cream separators, separators for obtaining high-fat cream and universal separators with replaceable drums. The mass ratio between cream and skimmed milk after separation can vary over a very wide range - from 1:3 to 1:12, i.e. you can get cream of a certain fat content.
All separators consist of the following main components: a drum, a drive mechanism, a feeder, a milk dish and a bed. Small and medium farms use COM-7-600 and COM-3-1000. Separator COM-7-600 is powered by a drive and can be operated manually, and COM-3-1000 - from an electric motor with a power of 1 kW. On large farms and dairy complexes, separators SPFM-200 and OSB can be used.
For more complete skimming of milk, the following conditions must be observed:
The temperature of the milk should be 40-45 0 C, which facilitates the release of small fat globules;
· in case of severe contamination of milk, the mud space is quickly filled, mucus begins to settle on the plates of the drum, the separation of milk worsens, the transition of fat into reverse increases;
The larger the fat globules, the higher the degree of degreasing, and almost all fat globules less than 1 micron remain in the skim (approximately 0.02-0.05% fat);
· high acidity of milk has a negative effect on the separation process, as it contributes to the partial coagulation of milk proteins, which fill the space and gaps between the plates;
Proper assembly of the drum reduces the transition of fat into skimmed milk;
It is necessary that the number of plates in the drum strictly comply with the passport requirements;
· the duration of separation should be no more than 1.5-2 hours, after which the drum is dismantled and cleaned of contaminants.
Before starting the separation of milk, the necessary calculations are made. To do this, it is necessary to know the amount of milk (M) intended for separation, and the fat content in it (Fm). Then it is determined what amount of cream (C) of a given fat content (Zhs) can be obtained from milk intended for separation, taking into account the fat content in skim milk (Jo). The calculation is carried out according to the following formula:
4.4. pasteurized milk
According to the physiological norm, of all dairy products, a person should consume 50% in the form of drinking milk. It is assumed that in the future there will be profound changes in the technology of drinking milk, primarily related to the shelf life, which should be extended to 30-40 days. To do this, they plan to use ultra-high-temperature processing of milk (sterilization) and its packaging under aseptic conditions more widely. The production of products with reduced energy value and the use of various kinds of flavorings and flavoring additives. But for this it is necessary to solve the problem of the quality of dairy raw materials, since high-quality products cannot be obtained from low-quality raw materials.
Many types of drinking pasteurized milk are produced in the republic with different fat content, SOMO, different fillers. According to the fat content, milk can be whole (natural not skimmed), natural normalized with the addition of skimmed milk and cream, skimmed or protein, in which fat is completely or partially removed during separation. Milk is called normalized, in which the proportion of fat is brought to certain indicators (1.5%, 2.5, 3.2%). According to the processing method, milk is produced pasteurized, pasteurized vitamin, reconstituted and baked. For the production of pasteurized drinking milk, natural cow and skimmed milk, buttermilk with an acidity of not more than 19 0 T, whole and skimmed milk powder, cream are used.
Pasteurized milk is produced according to the following scheme: acceptance and quality assessment, cleaning at a temperature of 35-40 0 C, immediate cooling to 2-4 0 C, reservation, fat normalization, heating to 45-65 0 C, homogenization at a pressure of 12-15 MPa, pasteurization (74-78 0 C, 15-20 s), cooling to 4-6 0 C, container preparation, bottling, capping and labeling, storage and transportation.
Pasteurized milk is packaged in plastic and paper bags. Paper bags covered with paraffin on the outside, polyethylene on the inside. Packaged milk is transferred for sale at a temperature not higher than 7 0 С or sent for storage in cold chambers for a period of not more than 18 hours with a temperature not higher than 8 0 С and a humidity of 85-90%. The term for the sale of milk is not more than 36 hours from the date of manufacture.
The quality of pasteurized milk is controlled by temperature, acidity, fat content, taste and smell, pasteurization test, bacterial contamination and E. coli titer.
protein milk characterized by an increased content of dry fat-free matter due to the addition of condensed skimmed milk. In terms of organoleptic properties, it fully corresponds to whole pasteurized milk, and surpasses it in biological value.
Protein milk is produced according to the following technological scheme: acceptance of raw materials, preparation, normalization, cleaning, pasteurization under various conditions, homogenization (65 0 C), cooling (4-6 0 C), bottling, storage. In the process of preparation, double normalization of the feedstock is carried out according to the content of fat and dry matter. For the production of protein milk, milk is used with an acidity not higher than 19 0 T. The finished product contains 4.5% protein, the acidity is not higher than 25 0 T.
Reconstituted milk is produced in whole or in part from powdered whole or skimmed milk obtained by spray drying, by dissolving it in a benign drinking water at a temperature of 45-50 0 С and normalization to the required fat content. hotter or cold water slows down the dissolution of dry matter. In the process of exposure, proteins swell and the dry matter dissolves better. In terms of biological value, it is not inferior to normalized pasteurized milk. After reconstitution, the milk is quickly cooled to 6-8 0 C and kept for 3-4 hours. The reconstituted milk must be homogenized to prevent the appearance of fat droplets on the surface. The technological scheme of milk production is as follows: cleaning, homogenization, pasteurization and cooling. Before pasteurization, milk is heated to 70-80 0 C, homogenized at a pressure of 12 MPa. Reconstituted milk in winter period quite often used in human nutrition, especially in large industrial centers. This is due to the pronounced seasonality of milk production, since during the summer period, which lasts about 5 months, almost half of the gross annual milk production is produced.
fortified milk prepared by fortifying pasteurized milk with vitamin C, because it is easily destroyed during processing and transportation due to its easy oxidization. Technological process obtaining fortified milk is the same as regular pasteurized milk. Vitamin C is added to milk after pasteurization to reduce its loss. In the production of fortified milk, homogenization is mandatory. Ready fortified milk is stored at a temperature not exceeding 8 0 C, since at elevated temperature vitamin C is destroyed. chemical composition, organoleptic properties and physico-chemical parameters, it is the same as pasteurized whole.
Baked milk obtained according to the following technological scheme: acceptance of raw materials, quality assessment, purification, normalization, pasteurization (95-99 0 С) using tubular pasteurizers, heating in closed containers for 3-4 hours until a brown tint appears, cooling to 8 0 С, spill storage. Temperature regime during the heating period, it should be at least 95 0 C. Every hour for 2-3 minutes, the milk is stirred to avoid the formation of a layer of protein and fat on the surface. Due to exposure to high temperatures, the components of milk change significantly. Baked milk has a cream color with a brownish tinge, a homogeneous texture without sediment, a specific taste and smell of pasteurized milk. Its acidity should not exceed 21 0 T.