Quality and storability provision for rehydrated products of milk processing

Milk and milk products play an important role in human diet and are produced in a great amount which determines high requirements to their quality and value. During the lack of unpasteurized milk in production milk powder products are used which determines the topicality of research in the sphere of intensification of milk production based on powdered milk.At ultrasonic water treatment mixtures of powdered milk and water as well as two-stage ultrasonic treatment at the stage of powdered milk rehydration one can observe the reductionof solubility index and the increase of solubility speed; the amount of protein and lactose isincreased in a milk product, nonfat milk solids and product density are also increased. Intensification of fermented milk production is given in acceleration of the processes of milk medium souring with kefir corns sour dough and the possibility to reduce technological cycles of production.Quality assessment at storage defines the difference between the samples in a rate of internal processes, however, there are no external processes which could be essential for the formation of odd flavor untypical to these products. Changes in the samples are sustainable and meet the requirements of the corresponding normative standards at different stages of storage.Positive trends in rehydrated milk products prove the necessity to change traditional technology of powdered milk rehydration by means of ultrasonic processing.