ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

New technology in the production of concentrated milk drinks

Abstract
The basic laws of milk drinks dehydration with a view to their concentration and obtaining a product with ex-tended shelf life have been considered. The rational conditions of this process organization have been justified. The use of non-traditional method of fermented milk preservation based on vacuum dehydration in infrared energy deposition makes it possible to maximum preserve and increase the concentration of beneficial microorganisms, maintaining the functional orientation of concentrated drinks.
Keywords
Concentration, milk drinks, vacuum drying, infrared radiation, quality, microflora
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Abstract
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