SU511057A1 - Method for the production of dairy product for young farm animals - Google Patents

Description

for mixing with the remaining dried, defatted momlock, increases the emulsification effect.

The use of condensed skimmed milk for the preparation of an emulsion makes it possible to have a SOMO content in the resulting mixture at the level of the remaining part of the condensed skimmed milk, as a result of which a mixture with a high content of dry substances is supplied to the essence, which helps to reduce the dispersity (increase in size) of dry particles.

Drying the mixture with a high content of solids and obtaining dry particles of large sizes is of fundamental importance. Due to this, the content of destabilized fat decreases, the bulk density increases, and the wettability of the finished product. Sticking and the degree of thermal effect of drying regimes on the product being dried are reduced, which leads to an increase in the solubility of the finished product.

Example. Skimmed milk

acidity 18 ° T with SOMO content

8.4% in the amount of 3000 kg pasteurized

at 85 C, condense in a vacuum apparatus to

SOMO content is 42%.

In 130 kg of condensed skim milk through a nozzle, recessed in it, under an overpressure of 25 kg / cm, melted 54.5 kg of cooking oil and 16.5 kg of dietary phosphatides are fed. The emulsion is 31% fat. The emulsion is mixed with the remaining 440 kg of condensed skimmed milk, serving

in a similar way under excess davo

10 kg / cm. 654 kg of a mixture with a fat content of 8.2%, SOMO 42% and dried in a spray dryer. The yield of the finished product 320 kg, the fat content of 17%.

Data on the quality indicators of the emulsion and the finished product are given in the table.

Yu

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The finished product is characterized by higher quality indicators, in particular, it has a higher solubility, a smaller amount of destabilized fat ,.

The application of the proposed method allows to reduce / energy costs with emulsification; about 3 times, to increase the productivity of drying equipment for the finished product by 30-40%, to reduce steam consumption per unit of finished product by 1.5-2 times.

Claims (1)

Invention Formula Method for the production of dairy product for young farm animals using fat-free uloc, fat of non-dairy origin and phosphatides, providing for the separation of skimmed milk into two parts, thickening, dispersing in one part of the fat to obtain an emulsion of 30% fat, followed by mixing it with the remaining part and drying the mixture, so as to improve the quality of the finished product The whole skim milk is condensed before emulsification, while the emulsion is prepared and mixed with the remaining part of the milk at an overpressure of 2025 kg / cm 2 and 10-15 kg / cm, respectively. Sources of information taken into account at the expert. I.ABT. St. NO 395 O62, M. Cl. v ..,. A 23 C 23 / OO, 08.28.73.