The impact of homogenization regimes on the quality of special purpose dry canned milk

The article is devoted to the study of technological production parameters, in particular, the process of homogenization and its invariance on the quality and storage capacity of dry high-fat dairy canned food for a special purpose. The results of investigations of the stability of the fat phase of dry canned milk are presented from the point of view of the stability of the emulsion systems that go to produce products. There is a significant difference in the content of one of the negative factors that reduce the quality - the mass fraction of free fat, in canned food obtained under different regimes and methods of homogenization. The process of homogenizing the thickened mixture, even at a pressure below 10 MPa, effectively reduces the weight of free fat in dry canned milk. The difference in canned milk, as well as canned food obtained with the use of vegetable fats, is established with an increase in the homogenization pressure to 8.0-10.0 MPa. Homogenization pressure higher than 5.0 MPa for dry high-fat cans above 8.0 MPa for dry high-fat milk-containing allows to reduce the mass fraction of free fat to 4-5 %.