EXAMINATION OF THE QUALITY OF FROZEN MILK DURING STORAGE

Abstract

The paper presents the results of studies of the quality of pasteurized frozen milk obtained under patent FAP 02272 during storage. It has been shown that the stated deep freezing regime at a temperature of -25 0 C to -31 0 C for 2 hours is the most optimal, as it ensures rapid complete freezing and better preservation of the quality of cow's milk for up to 1.5 months