Shelf life of canned milk as an indicator of efficiency of the technological process

Abstract

Abstract Preserving milk solves problems related to the seasonality of milk production. It improves the transportability of dairy raw materials, and provides dairy products to the population that does not receive natural milk due to geographical, climatic and other reasons; it also provides specialized nutrition to people who are in extreme conditions. The development of techniques and methods for creating technologies for dry canned food of increased shelf life and nutritional value is a relevant task. Standard methods were used for evaluation of raw materials and finished products. The results of the technologies for high-fat sublimated milk-containing product are presented in this article. The product has a shelf life of up to two years due to stabilization of antioxidants, increased nutritional and biological value, and replacement of part of the milk fat with vegetable fat rich in polyunsaturated fatty acids. The new type of freeze-drying, high-fat canned milk is produced with a resource-saving technology.