Yoghurt milk with a long shelf life of 3, 6 FAT AND METHOD FOR ITS PRODUCTION

摘要

1. A method of producing milk yoghurt with a long shelf life of 3.6% fat, from recombined milk, wherein the skimmed milk with a pump 1 is fed into the heat exchanger 2, where it is heated to 45 ° -48 ° C, is sent to bactofugeur 3, then by the pump 4 is supplied to microfiltration unit 5, where filters are used ceramic ISOFLUX 6,9-8,9 '', which is 1.1-1.6 md bandwidth., at a temperature of 48 ° -53 ° C, pasteurizing the filtrate sent to 6, wherein at 56,5 ° -58,5 ° C contains up until alkaline fosfatozy sample does not become negative, it is cooled in heat exchanger 7 to a temperature of 4,0 ° -6,0 ° C and accumulates in intermediate tanks for further production process performance filters are used 5000-20000 dm / h, concentrate performance 100-1000 dm / h permeate flow dm 19000-19900 / h, the operating temperature of 25 ° -52 ° C, the ceramic filter, the bandwidth which 1.1-1.6 md., filtration area of ​​25-52 m, the amount of conc. 2-4, the number of filters 10-16.2. A method according to claim 1, characterized in that water is used in the purification method using a reversible osmosis spiral 6,9-8,9 '', the number of filters 10-16, the filter area 565-1500 m 2-6 membrane trub.3 . A method according to claim 1, characterized in that the mixture with stirring to the filtrate water is added and the thick skim milk and skim milk stabilizer for connecting and dehydrated milk fat dry milk substances and sugar mixture is heated in an aqueous phase and a skim milk filtrate before 59 ° -65 ° C, cooled to 19 ° -21 ° C, added fruit concentrate, then slowly stirred for about 19-20 minutes at Pomeau