Technological Indicators of Frozen Pasteurized Cow's Milk

Abstract

The work conducted a review of scientific and methodological literature on the influence of freezing on the technological properties of milk. It is shown that the declared deep freezing mode at a temperature of -25 0 C to -31 0 C for 2 hours is the most optimal, as it provides quick complete freezing and the best preservation of the quality of cow's milk up to 1.5 months.