prof. G. Krivonos - Scientifically-scholastic centre "Machine building".
prof. L. Maximov - Russia-polish joint-venture "Izopress-M".
D. Ufimkin, S. Rogov - Research centre of Companies "Wimm-Bill-Dann".
prof. E. Gorenkov, prof. G. Narinjanc, I. Leinson - VNII cannery and vegetabledrying industry.
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Take aim work was shown study of possibility of using the high pressures (HP) for the production milk products and fruits of juice with increased in contrast with similar products, made on traditional techno-logies, shelf times.
As results executed studies is stated:
1. HP-processing of milk and explored milk products (sour cream and pot cheese) brings about positive changes to their microbiologycal condition:
1.1. After HP-processing of fresh milk within 10 minutes under the pressure 200 ?P? intensity general bacterial insemination is reduced with 20000000 before to 500000 after microbes in 1 ?l.
1.2. After HP-processing of fresh milk within 10 minutes under the pressure 400 ?P? intensity of general bacterial insemination fall before the zero practically, i.e. milk become to be sterile without any raising a temperature.
1.3. Changes of the exterior of milk and its gustatory qualities as a result HP-sterilizings is noticed was not.
1.4. In the sour cream in the source condition a contents of bacterias of group of intestine sticks (BGIS) was found when a reconnoitring 1:1000.
After HP-processing a sour cream during 10 minutes and at the pressure 200 ?P?, and at the pressure 400 ?P? BGIS find under such a reconnoitring not to manage.
1.5. After HP-processing under the pressure 200 ?P? within 10 mi-nutes of essential external changes to the condition a sour cream did not occur. Its viscosity is enlarged however.
1.6. After HP-processing a sour cream under the pressure 400 ?P? within 10 minutes consistention of product is noticeably changed: it beco-me to resemble on the pot cheese.
1.7. In the pot cheese in the source condition a contents of bacterias of group of intestine sticks (BGIS) was found when a reconnoitring 1:10000. Either as in the event of the sour cream, after HP-processing a pot cheese within 10 minutes and at the pressure 200 ?P?, and at the pressure 400 ?P? find BGIS under such a reconnoitring not to manage.
1.8. After processing a pot cheese within 10 minutes at pressure
200 ?P? its structure noticeably has changed. But after processing with the endurance 10 minutes under 400 ?P? it is transformed in look like rubber sufficiently harden mass.
2. Brought above findings allow to consider HP-processing one of the perspective methods to pasteurizings and sterilizings of milk.
3. At the process development and equipment for HP-pasteurizings and HP-sterilizings of milk beforehand be possible configureded for using the pressures within the range of from 200 before 400 ??? and endurances before 10 minutes.
4. With account discovered and noted above changes to aurochs a sour cream and pot cheese, observing under their HP-processing, reasonable undertaking a cycle of special studies, as a result which can be received new milk product types.
5. Studies HP-processing restored orange juice, executed within the framework of this work, have shown that such processing ensures a reception of drinks of more high quality, than when using the traditional methods to pasteurizings, including the most perfect from developped in recently - a method to pulsed pasteurizings.
6. For restored juice by minimum parameters ??-processing at rooms temperature for ensuring earning one's living sterility possible to consider a pressure 400 ??? and endurance under this pressure within 10 minu-tes.
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