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Application filed by Valkov, Velkov, Georgiev, KhampartsumjanfiledCriticalValkov
Priority to BG99172ApriorityCriticalpatent/BG99172A/en
Publication of BG99172ApublicationCriticalpatent/BG99172A/en
The invention relates to method where the dry milk is dissolved in two stages. In the first stage it is dissolved in cool water having temperature form 25 to 30°C until paste-type mixture is produced which stays for no less than 2 h with subsequent heating to 50°C, and in the second stage the thick paste is added to the fresh milk and calculated quantity of water at 85°C. The milk is then pasteurized depending on the type of the dairy product.
BG99172A1994-11-091994-11-09Method for making dairy products from fresh and dried milk
BG99172A
(en)
Process for the total or partial elimination of aspartic acid and glutamic acid from protein hydrolyzates and mixtures of aminoacids, and aminoacid compositions therefrom having high nutritive value
Process for reentering in suspension flocculated milk casein in order to obtain a protein-enriched raw milk material, uses, particularly in cheese making, and products obtained
Influence of heat treated milk on the resistance of laboratory animals infected with Salmonella typhimurium: I. Comparison of raw, pasteurized and ultra-high temperature treated milk.
PROCEDURE FOR THE MANUFACTURING OF LYOFILIZED FOODS IFAST FORM, WHICH PRIORLY HAS PRESCRIBED GEOMETRIC PHASES, HIGH NUTRITIONAL VALUE, IS READY TO USE, AND THE MANUFACTURED PRODUCT.