RU2072228C1 - Method for production, storage and preparing of milk and fermented milk product, preferably, kefir, yoghurt, lapper, sour and acidophilous milk, acidophilous-yeast milk, kumiss, sour cream, for realization - Google Patents

Abstract

FIELD: milk industry. SUBSTANCE: method involves providing air-permeable device for performing delivery, and/or unloading, and/or cold treating, and/or cooling, and/or holding, and/or storage, and/or stockpiling, and/or transportation. Air-permeable container has at least three walls defining three-dimensional structure, rigid pallet with continuous or partially air-permeable working surface and power carcass and/or air-permeable guard with at least two opposed walls formed as rod-like power members connected through air-permeable barrier in the form of grate or net. Container is further provided with upper and lower supporting members with curved supporting surface. When nested one within the other, supporting members coincide with respecting supporting members of adjacent container. Storage of products is provided by supplying cooled air into refrigeration chamber through openings positioned in upper third of height of one wall of refrigeration chamber to obtain temperature of 0-8 C. EFFECT: increased efficiency, simplified method and improved quality of milk products. 252 cl, 45 dwg

Description

 The invention relates to the food industry, and in particular to a method for the production, storage and preparation for the sale of milk-protein products.

Closest to the proposed method is the production, storage and preparation for sale of milk and dairy products, mainly kefir, yogurt, fermented baked milk, yogurt, yogurt, acidophilus milk, acidophilus, acidophilus-yeast milk, koumiss, sour cream, including milk delivery, acceptance, unloading , sorting, weighing, cleaning, refrigeration, shipping to processing, normalization, pasteurization, homogenization, cooling to the fermentation temperature, making the fermentation, fermentation, cooling, tearing Ku, filling into containers, load containers, storing them in stacks, storage, transport [1]
The disadvantages of the method include the use of manual labor, which leads to a large complexity associated with the process of delivery, acceptance and unloading of raw materials, cooling and storage of the finished product, as well as its transportation to the consumer.

 The disadvantages also include losses associated with the inability to rationally use the usable volume of the refrigeration chamber during cooling, storage and transportation of the finished product.

 The objective of the invention is to develop a method for the production, storage and preparation for sale of milk and dairy products, in which the intensification of the process of delivery, acceptance and unloading of raw materials, as well as the process of cooling, storage and transportation of the finished product to the consumer, with a General reduction of losses of raw materials at the stages of its delivery , acceptance and unloading, as well as cooling, and storage, and transportation of the finished product, due to the simplification of the method and the possibility of rational use of the useful volume of cold Flax chamber during the above processes.

The proposed technical result is achieved due to the fact that in the method of production, storage and preparation for sale of milk and dairy products, mainly kefir, yogurt, fermented baked milk, yogurt, yogurt, acidophilus milk, acidophilus, acidophilus-yeast milk, koumiss, sour cream, including delivery milk, acceptance, unloading, sorting, weighing, cleaning, refrigeration, shipping for processing, normalization, pasteurization, homogenization, cooling to the fermentation temperature, making fermentation, sourdough Compaction, cooling, aging, bottling, loading into containers, stacking them in piles, storage, transportation, include delivery, and / or acceptance, and / or unloading, and / or refrigeration, and / or cooling, and / or aging, and / or storage, and / or storage, and / or transportation is carried out using an air-transparent device made in the form of at least three containers with a spatial configuration in the form of at least part of a cube, or parallelepiped, or a trapezoidal prism configuration in plan, or in the form of a complex polyhedron with non-parallel or partially non-parallel faces, the container height being 1/2 - 1/25 of the stack height, its width is 1/2 1/36 of the total width of the stacked rows of stacks, and its length 1/2 1/78 of the total length of the stacked rows of stacks, the container has a rigid pallet with a solid or partially aerosol transparent work surface, and a power frame and / or an air-transparent fence mounted on it at least two opposite the container nock is made in the form of power rod vertically or cross-obliquely oriented elements, and the air-transparent fence connecting their walls is made in the form of a lattice, or lattice with the inclusion of power elements, or a grid, or in the form of their combinations, while the container is provided with at least two parallel to the upper supporting elements, which are made in the form of guides and are located respectively on the upper end faces of the opposite bearing side walls, and at least two lower parallel to the openings of the supporting elements, the longitudinal axes of which are aligned with the average vertical plane of the corresponding side walls, and the supporting surface of the lower supporting elements is made in the cross section of convex or concave in the form of angled conjugated faces, or a curved or combined configuration of combinations of curved and rectilinear sections, and the upper surface of the upper supporting elements is performed in a cross section respectively concave or convex, and when installed The stack of containers in stacks of the lower supporting element of the upper container is combined or at least partially placed in the upper element below the container, while the lower and / or upper supporting elements are attached to the corresponding end faces of the side walls of the container directly and / or at a distance through intermediate power elements moreover, the installation of their stacks is accomplished by installing the container on a lifting mechanism on the engagement elements, which are placed on the bottom side of the container pallet not less than two U-shaped, or trapezoidal, or combined configuration of eyes, equipped with power guides located symmetrically parallel to the axis passing through the center of the eye normally to its cross section, and / or symmetrically with respect to the average vertical plane of the container, while storing milk and fermented milk products are carried out at 0 8 ^o C by supply of chilled air, and the latter is fed into the refrigerator through openings that have at least one in the upper third th of the walls of the chamber.

 In addition, the width of the container between the inner faces of the walls can be equal to 0.95 1.7 m

 In addition, the length of the container can be equal to 1.0 1.6 of its width.

 In addition, the upper and / or lower guides can be made in the form of corner, rolling or bent profiles, and all the guides are installed with a bell up or respectively down.

 In addition, the upper and / or lower guides can be made curved in the cross section, and the convexities of the curved profile of the upper and / or lower guides are oriented in the same direction up or down within one or two walls of the container.

 In addition, the radius of curvature of the cross section of the guides can be made variable at least in part of the width of the cross section.

 In addition, the radius of curvature of the cross section of the guides can be made constant in at least one or more sections of the cross section.

 In addition, the guides in the cross section can be made in the form of unequal corners with zero or equal offset lines of the vertices of the corner profiles relative to the average vertical plane of the wall.

 In addition, the displacement of the lines of the vertices of the corner profiles of the guides of the two opposite walls of the container can be symmetrical with respect to the vertical plane of symmetry of the container parallel to the walls.

 In addition, the angles formed by at least the inner faces of the upper rails can be equal to or greater than the angles formed by the outer faces of the lower rails.

 In addition, the lower guides can be made in the form of a flat or wedge-shaped in cross section of a strip.

 In addition, the lower guides can provide at least one shelf in the upper third of their cross section and make them L-shaped or T-shaped, and the middle plane of the strip vertically oriented in the cross section is placed in a plane passing along the geometrical location of the lowest points of the upper guide rail.

 In addition, the lower and upper guides, at least part of their length, can be performed with a wedge-shaped angle of convergence of the faces along the length of the guide.

 In addition, the lower guide rail from at least one of its ends can be provided with a limb with an excess above the average longitudinal axis of the guide.

 In addition, the upper end of the bend of the lower guide can be rigidly connected to the power elements of the pallet and / or the corresponding power element of the container wall to form a hard disk.

 In addition, at least the lower or upper guides can be placed at a distance, respectively, from the working surface of the pallet or the upper edge of the container wall, not exceeding 1/3 of the height of the wall, counting from the working surface of the pallet.

 In addition, the frame of the container can be made in the form of a system of rigidly interconnected at least contour rod elements, which are made of rolled and / or bent profiles.

 In addition, two opposite side walls of the container can be performed with enclosing filling in the form of at least one vertically or obliquely oriented in the plane of the wall of the additional power element of the frame.

 In addition, the additional power element of the frame of each of the side walls can be oriented diagonally from the lower to the upper corner node of the frame of the wall.

 In addition, the enclosing filling of the side walls can be performed in the form of two cross diagonals.

 In addition, the enclosing filling of at least two opposite side walls can be performed with the presence of at least two parallel or non-parallel oriented frame elements.

 In addition, the fencing of the end wall of the container can be performed in the form of a lattice of rod elements and / or threads with a square, or rectangular, or rhombic, or non-equilateral oblique configuration of the cells.

 In addition, the fence of at least one wall can be performed with the inclusion of a fine mesh.

 In addition, the container may be provided with at least one wall and / or lid transformable with the possibility of rotation and / or shear.

 In addition, the container may be made of metal.

 In addition, at least part of the elements of the container can be made of corrosion-resistant material.

 In addition, at least the enclosing and power elements of the frame, located with the possibility of direct contact with food products, can be made of stainless steel or aluminum alloys.

 In addition, at least part of the container contacting with food products may be made of metal plastic.

 In addition, the container can be made trapezoidal in plan in the form of a symmetric or asymmetric trapezoid, moreover, the end wall of the container, combined with the smaller base of the trapezoid, is made with enclosing filling, and the opposite end wall, combined with the large base of the trapezoid, is made with enclosing filling without it.

In addition, the container can be performed with a cross section at least on the length of the container in the form of a trapezoid with a smaller base, combined in the working surface of the container tray, and the trapezoid is symmetric or asymmetric with the angle of convergence of the side walls downward, component 1 10 ^o .

 In addition, the enclosing filling and horizontal elements of the power frame of the end wall of the container can perform at least partially convex in plan, in one direction or another.

 In addition, at least the enclosing filling and horizontal elements of the power frame of one container wall can be convex in plan.

 In addition, the abutment of the end wall to at least one side wall of the container may be conjugated in plan.

 In addition, the plan configuration of at least one of the curved walls can have at least a portion of the length of the wall of a variable radius of curvature.

 In addition, when installing containers in the refrigerator in stacks, at least part of the containers is at least two tiers in height.

 In addition, the containers are stacked with filling no more than 95 working heights of the refrigerator.

 In addition, for carrying out the process of delivery and / or acceptance, and / or cooling, and / or transportation of the finished product, the container can additionally be provided with an insert, which is placed inside the container with the possibility of fixation, disconnection and removal.

 In addition, the liner can be made of waterproof material and equipped with a device for evacuation and sealing.

 In addition, the liner can be made of isothermal material or polyethylene, or corrugated cardboard, or carton, or container board with a polyethylene gasket.

 In addition, the container can perform collapsible.

 In addition, the container can perform with rails located on the inner surface of its walls in tiers for installing pallets.

 In addition, the container can be performed with at least two rolling bearings, with at least one rolling bearing installed inside the space between the rails or outside the gap between them.

 In addition, the guides can perform with at least one gap in length or with a convex-concave bending, in each of which at least one rolling support is installed, while the lower point of support of the rolling support is placed below the lower edge of the corresponding lower guide.

 In addition, the rolling bearings can be attached to the container rigidly or with the possibility of detachment and reuse on this or other containers.

 In addition, at least part of the rolling bearings can be rotary in plan and / or set to perform rotary movements of the container.

 In addition, the rolling bearings can perform with the possibility of their vertical axial and / or angular movement and fixation.

 In addition, niches can be formed on the outside of the pallet, and the rolling bearings are located in niches with a fixed axis location or with the possibility of vertical axis movement, extension out of the pallet and fixing in this position, and reverse heating.

 In addition, the pallet can be attached to the above located part of the container with the possibility of detachment.

 In addition, the supporting elements can be attached to the corresponding end faces of the side walls with the possibility of mutual gravitational or structurally rigid fixation.

 In addition, the container may be provided with a device for coupling with other or other containers.

 In addition, the coupling device may be located at least on the opposite end contour elements of the container pallet.

 In addition, milk can be delivered on schedule in jars.

 In addition, morning and evening can take milk.

 In addition, the sorting of milk can be carried out depending on the physicochemical and bacteriological parameters, followed by its separation into the first, second and non-sorted ones.

 In addition, milk weighing can be carried out in kg.

 In addition, the purification of milk from mechanical impurities can be carried out by filtration using filter material.

 In addition, milk can be cleaned using a milk separator.

In addition, milk can be cleaned after preheating to 35 45 ^o C.

In addition, it is possible to cold clean milk without heating at an acidity of milk not higher than 18 ^o T and the content of the total number of microorganisms in 1 liter not higher than 500 thousand cells.

 In addition, milk purification can be carried out by bactofugation to remove up to 98 microorganisms contained in it by increasing the centrifugation speed without using heat treatment.

In addition, the cooling of milk can lead to 2 4 ^o C.

 In addition, milk fat can be normalized with skim milk or cream.

 In addition, the normalization of milk by the content of dry skimmed substances can be carried out by adding to the original whole milk, powdered or condensed skim milk.

In addition, pasteurization of milk can be carried out at 65 95 ^o C.

In addition, the homogenization of milk can be carried out at a temperature not lower than 50 65 ^o C.

 In addition, after pasteurization, milk can be poured into containers.

 In addition, the fermentation of milk can be carried out at a temperature that is set depending on the type of product.

 In addition, the fermentation of milk in the production of dairy products by thermostatic method can be carried out after pouring the fermented milk into containers.

 In addition, fermentation of milk in the production of dairy products by the reservoir method can be carried out before spilling it into containers.

In addition, the storage of milk and dairy products can be carried out at 2 6 ^o C.

 In addition, in the production of fermented milk products by thermostatic method, bottling can be carried out after fermentation.

 In addition, in the production of yogurt "Ordinary", pure cultures of Streptococcus lactis milk streptococcus with the addition of Streptococcus diacetilactis flavoring bacteria can be used as starter culture.

In addition, the fermentation of milk can be carried out at 28 30 ^o C.

 In addition, in the production of yogurt "Mechnikovskaya", along with milk streptococci can use the culture of Lactobacterium bulgarocum.

In addition, ripening can be carried out at 38 ^o C.

 In addition, in the production of yogurt "South" as a sourdough can use pure cultures of Streptococcus thermophiles and Lactobacterium bulgaricum.

 In addition, along with Streptococcus thermophilus and Lactobacterium bulgaricum, pure milk yeast cultures can be used.

In addition, the fermentation of milk can lead at 45 to 50 ^o C.

 In addition, in the production of yogurt, Lmarum lactic acid sticks, thermophilic streptococcus and milk yeast can be used as starter culture.

 In addition, a melted mixture of milk and cream can be used as a milk base.

 In addition, thermophilic lactic streptococci can be used as starter culture.

In addition, ripening can be carried out at 40 42 ^o C.

 In addition, in the production of acidophilus curdled milk, pure cultures of Lactobacterium acidophilum can be used as a starter culture along with pure cultures of lactic streptococcus.

 In addition, in the production of varenets sterilized milk can be used as the milk base.

 In addition, thermophilic lactic streptococci and Bulgarian bacillus can be used as starter culture.

 In addition, cow’s, buffalo or sheep’s milk can be used as the basis for the production of katyk.

 In addition, milk may be languished.

 In addition, Lmarun lactic acid bacilli, thermophilic streptococci and milk yeast can be used as starter culture.

 In addition, in the production of yogurt as a milk base, you can use a mixture of pasteurized and dried whole or skim milk.

 In addition, lactic acid streptococcus and Bulgarian bacillus can be used as starter culture.

 In addition, sugar can be added to the mixture before pasteurization.

 In addition, syrup from fruits and berries can be added to the sweet mixture before bottling.

In addition, the fat content of the finished product can be 4 or 6
In addition, in the production of acidophilus milk, mucous and non-mucous races of acidophilus bacillus can be used as starter culture.

In addition, the ripening can be carried out at 42 45 ^o C for 3 to 4 hours

 In addition, in the production of acidophilus can use a combination of starter cultures, consisting of cultures of acidophilus bacillus, lactic streptococcus and kefir starter in an amount of 2 to 3 each.

In addition, the fermentation temperature may be 32 35 ^o C.

 In addition, in the production of acidophilus-yeast milk, acidophilus bacillus and milk yeast can be used as starter culture.

In addition, the ripening can be carried out in a thermostat at 30 ^o C to an acidity of 100 120 ^o T.

 In addition, in the production of the Snezhok drink, thermophilic races of lactic streptococcus and Bulgarian rods in a ratio of 4: 1 can be used as starter culture.

 In addition, sugar can be added to milk before pasteurization.

 In addition, fruit and berry syrups can be added to products before bottling.

 In addition, in the production of the Yuzhny drink, pure cultures of thermophilic streptococcus and Bulgarian bacillus can be used as starter culture with a ratio of 4: 1, respectively.

In addition, milk can be fermented at 45 ^o C to an acidity of 70 - 80 ^o T.

 In addition, in the production of kefir, kefir fungi can be used for fermentation, which are cultivated in milk with a fungus: milk ratio of 1:20.

In addition, the ripening can be carried out at 20 22 ^o C for 14 to 16 hours

In addition, after ripening, kefir can withstand for 4 8 hours at 12 16 ^o C.

 In addition, before pasteurization, ascorbic acid can be added to normalized milk at the rate of 100 g per 100 l of milk for preschool children, 200 g per 1000 l of milk for school children and adults.

 In addition, in the manufacture of the Aeran fermented milk product, fermentation in equal parts prepared on pure cultures of mesophilic lactic streptococcus and Bulgarian bacillus, as well as lactose-dropping yeast, can be used for fermentation.

In addition, fermentation can be carried out at 30 35 ^o C to an acidity of 160 200 ^o T.

 In addition, in the production of koumiss, mare milk with a fat content of 1.5 casein 1.2 milk sugar 6.5 or skim milk with sugar can be used as a milk base.

 In addition, pure cultures of Bulgarian, acetophilic bacillus and milk yeast fermenting lactose and sucrose can be used as starter culture.

In addition, the ripening can be performed at 26 28 ^o C for 5 to 6 hours to an acidity of 75 85 ^o T.

 In addition, after ripening, the product can be aerated.

In addition, after bottling koumiss for better development of yeast can withstand at 16 to 20 ^o C for 2 hours

 In addition, in the production of sour cream, cream obtained by separating milk can be used as a milk base.

 In addition, after cooling, sour cream can be ripened.

 In addition, the cooling and physical maturation of sour cream packaged in large containers can be 24 28 hours, in small containers 6 8 hours.

In addition, sour cream can be bottled at 6-15 ^o C.

In addition, when producing sour cream "Dietary" cream pasteurization can be carried out at 85 89 ^o C or at 90 93 ^o C.

 In addition, a combination of starter cultures from mesophilic and thermophilic lactic streptococci in a ratio of 4: 1, respectively, can be used as starter culture.

In addition, the ripening can be performed within 6 to 12 hours to obtain a clot with an acidity of 65 70 ^o T.

In addition, after bottling, sour cream can be sent to refrigerators with a temperature of 0 6 ^o C for cooling and physical maturation for 3 to 6 hours

In addition, the acidity of the product can be 70 100 ^o T.

In addition, in the production of sour cream 15 fat for normalization, along with whole and skim milk can use buttermilk with an acidity of not more than 19 ^o T, a density of not less than 1,028 g / cm ³ obtained in the production of sweet cream butter.

In addition, pasteurization can be carried out at 86 90 ^o C with a holding time of 20 s to 10 minutes, or at 92 96 ^o C without holding or with a holding time of up to 5 minutes.

 In addition, the homogenization of cream can be carried out at a pasteurization temperature and a pressure of 7 to 12 MPa.

 In addition, when using the thermostatic method may allow homogenization before pasteurization.

In addition, cream can be homogenized at 50–70 ^° C. and a pressure of 8–12 MPa.

In addition, the ripening of the product can lead to an acidity of 55 75 ^o T no more than 12 hours

 In addition, rennet powder, beef or pork pepsin, VNIIMS enzyme preparations, which are combinations of various types of pepsin or rennet, can be added to cream to obtain a dense clot.

 In addition, the enzyme can make at the rate of 0.001 0.01 g per 1 ton of cream.

In addition, before making the enzyme can be dissolved in 100 150 ml of boiled water with a temperature of 30 35 ^o C, followed by the introduction of an aqueous solution of the enzyme in 10 20 l of warm milk, designed to normalize the cream.

 In addition, in the production of sour cream with milk protein additives, pre-prepared filler may be added to cream before homogenization and pasteurization.

In addition, the dry filler can be dissolved in milk or cream at 40-60 ^o C and vigorous stirring for 30 to 40 minutes

 In addition, dry or liquid sodium caseinate can be used as filler, cow skimmed milk powder, condensed skim milk, curd sodium caseinate wet, food caseinates, food soluble concentrates, milk protein, food, fresh.

In addition, after the introduction of fillers can homogenize the cream at 45 ^o C and a pressure of 12 to 18 MPa.

In addition, pasteurization of homogenized cream can be carried out at 90 95 ^o C with an exposure of 16 to 20 C.

In addition, the fermentation temperature may be 21 27 ^o C.

 In addition, filling sour cream with a filler can be produced in small packages with a capacity of 200, 250 and 500 g.

In addition, in the production of sour cream enriched with milk protein, in cream, cooled to 28 30 ^o C, can make 1 5 starter cultures of pure cultures of mesophilic lactic streptococci.

 In addition, small diet low-fat cottage cheese can be used as milk protein.

 In addition, cottage cheese can be added to cream after ripening.

In addition, the acidity of sour cream can be 65 70 ^o T.

 In addition, mesophilic and thermophilic lactic streptococci in the ratio 1: 1, 1: 2 can be used as starter culture.

In addition, ripening can be carried out at 40 45 ^o C.

In addition, the acidity of sour cream can be at least 55 ^o T.

 In addition, the product can be bottled between cooling and sorting.

 In addition, in the production of sour cream of protein-dietary 7% and 10th fat content, normalized casein concentrate in liquid or dry form can be added to cream before normalization.

In addition, the liquid concentrate may have a mass fraction of solids of about 18 dry about 96
In addition, a liquid concentrate can be introduced in an amount of 250 kg per 1 ton of sour cream, and dry at the rate of 47 kg per 1 ton of sour cream.

 In addition, the liquid concentrate can be added to cream without prior preparation with stirring.

In addition, the dry concentrate before application can be dissolved in cream with a temperature of 45 60 ^o C.

In addition, cream with a concentrate of native casein after normalization can be homogenized at a temperature not exceeding 45 ^o C and a pressure of 14 18 MPa in a single-stage mode.

In addition, in the production of sour cream "Protein" acidity can be 80 120 ^o T.

 In addition, in the production of acidophilus sour cream, souring can be carried out with sourdough prepared on pure cultures of acidophilus bacillus and flavoring streptococcus.

In addition, ripening can be carried out at 40 44 ^o C.

In addition, the yeast can make in the amount of 5 7 by weight of the cream with an acidity of 180 200 ^o T.

In addition, after making the starter culture, the cream can withstand for 1 to 3 hours at 40 42 ^o C until the cream reaches an acidity of 30 40 ^o T.

 In addition, in the production of sour cream "baby" part of the milk fat can be replaced with vegetable.

In addition, the fermentation can be carried out at 38 43 ^o C.

In addition, sourdough prepared on pure cultures of acidophilus bacillus and shock-absorbing streptococci can be added in an amount of 10
In addition, deodorized refined vegetable oil can be added to fermented cream with constant stirring.

 In addition, corn or sunflower oil can be used as vegetable oil.

In addition, the cream-butter mixture can be cooled to 4 ^° C and held at this temperature for 1 hour.

In addition, after exposure, the mixture can be heated to 20 25 ^o C followed by homogenization at a pressure of 15 17 MPa.

 In addition, in the production of “special” sour cream, reconstituted cream can be used as a raw material, using reconstituted cream as milk fat or baked milk as the main fat-containing component.

 In addition, in the production of “special” sour cream, reconstituted cream can be used as a raw material with the addition of 20 50 fresh natural cream, previously homogenized and pasteurized.

In addition, in the production of “special” sour cream of 10th fat content, 1/4 of natural or reconstituted milk can be loaded into the container and heated to 40-50 ^o C.

 In addition, after heating, the estimated amount of salts can be added to the feed.

In addition, sodium phosphate disubstituted 12-water and sodium citrate trisubstituted in an amount of 0.005 can be used as salts
In addition, after adding salts to the resulting mixture can make skimmed milk powder.

In addition, pasteurization can be carried out at 76 78 ^o C with exposure for 10 minutes

In addition, after pasteurization, the resulting mixture can be cooled to 60 - 70 ^o C.

 In addition, pre-melted ghee or milk fat may be added to the chilled pasteurized mixture.

In addition, homogenization can be carried out at 60 70 ^o C and a pressure of 7 9 MPa in a single-stage mode.

 In addition, after homogenization, the fat emulsion can be mixed with the rest of the milk.

In addition, in the production of "special" sour cream of 20 fat after loading the entire volume of liquid products and dissolving skimmed milk powder at 40 50 ^o C, the mixture can be cooled to 6 8 ^o C and incubated for 2 4 hours

 In addition, milk fat may be added to the mixture and mixed for 10-15 minutes.

In addition, the mixture can be pasteurized at 85 87 ^o C with a holding time of 15 to 20 s or at 75 ^o C with holding for 10 minutes, followed by a decrease in temperature to 60 70 ^o C.

 In addition, homogenization can be carried out at a pressure of 7 to 12 MPa.

 In addition, additives can be used in the production of the sour cream dairy product.

 In addition, pectin, carotene, a mixture of pectin with carotene, carrot and apple puree can be used as additives.

 In addition, a starter culture consisting of mesophilic lactic streptococci and aromatic bacteria can be used as a starter culture.

In addition, in the production of amateur sour cream can use cream with a fat content of 44.5 in acidity not higher than 16 ^o T.

In addition, the fat content of lactic sour cream can be 40
In addition, the pasteurization of cream can be carried out at 92 95 ^o C for 10 20 minutes

 In addition, the starter culture in pure cultures of thermophilic and mesophilic lactic streptococci, taken in equal proportions, can be prepared in sterilized skim milk.

In addition, the yeast can make in the amount of 2 5 at 45 - 50 ^o C.

In addition, fermented cream can have a mass fraction of fat of at least 40 and solids up to 45
In addition, the fermented cream can be mixed and left for 14 to 16 hours for ripening.

In addition, the ripening can be carried out at a temperature not lower than 25 - 30 ^o C.

 In addition, in the production of fermented milk product can use vegetable protein and vegetable oil.

In addition, in the production of a fermented milk product, they can prepare a fat emulsion with a mass fraction of fat 30
At the same time, they can be prepared by introducing vegetable oil, a vegetable isolated protein into pasteurized skim milk.

The technical result is also achieved by the fact that in the method of storage and preparation for sale of milk and dairy products, including placing the packaged products in containers, stacking them, holding and preparing for sale, provide that at least part of the operations for placing the packaged products in containers, and / or installing them in stacks, and / or aging, and / or preparation for implementation is carried out using an air-transparent device made in the form of a contour having at least three walls Nera with a spatial configuration in the form of at least part of a cube, or parallelepiped, or a prism with a trapezoidal configuration in plan, or in the form of a complex polyhedron with non-parallel or partially non-parallel faces, the container height being 1/2 1/25 of the height of the stack width 1/2 1/36 of the total width of the stacked rows of stacks, and its length 1/2 1/78 of the total length of the stacked rows of stacks, the container has a rigid pallet with a solid or partially air-transparent working surface surface and mounted on it a power frame and / or an airtight barrier at least part of the walls, and the airtight barrier of at least two opposite walls of the container is made in the form of a power rod vertically or cross-obliquely oriented elements, and an airtight fence connecting their walls in the form of a lattice, or lattice with the inclusion of power elements, or mesh, or in the form of their combinations, while the container is equipped with at least two parallel upper supporting elements, which are made in the form of guides and arranged, respectively, on the upper end faces of the opposing bearing side walls, and at least two lower parallel mating upper supporting elements, the longitudinal axes of which are aligned with the average vertical plane of the corresponding side walls, and the supporting surface of the lower supporting elements are performed in the cross section of a convex or concave in the form of angled conjugated faces, or curved or combined to figures from combinations of curvilinear and rectilinear sections, and the upper surface of the upper supporting elements is concave or convex in cross section, and when containers are stacked, the lower supporting element of the upper container is combined or at least partially placed in the upper supporting element below the container, when this lower and / or upper supporting elements are attached to the corresponding end faces of the side walls of the container directly and / or at a distance through the passage daily force elements, and their stacking is done by installing the container on a lifting mechanism on the engagement elements, which are placed on the lower side of the container pallet in the form of at least two U-shaped or trapezoidal or combined eyelets equipped with power guides arranged symmetrically parallel to the axis passing through the center of the eye is normal to its cross section and / or symmetrically with respect to the average vertical plane of the container, while keeping m of milk and dairy products is carried out at 0 8 ^o C by supply of chilled air, the latter being fed into the refrigerator through openings that are located in the upper third of at least one of the walls of the chamber.

 In addition, the height of the container from the working surface of the pallet to the upper edge of the side walls can be equal to 0.85 1.7 m

 In addition, the width of the container between the inner faces of the walls can be equal to 0.95 1.7 m

 In addition, the length of the container can be equal to 1.0 1.6 of its width.

 In addition, the upper and / or lower guides can be made in the form of corner, rolling or bent profiles, and all the guides are installed with a bell up or respectively down.

 In addition, the upper and / or lower guides can be made curved in the cross section, and the convexities of the curved profile of the upper and / or lower guides are oriented in the same direction up or down within one or two walls of the container.

 In addition, the radius of curvature of the cross section of the guides can be made variable at least in part of the width of the cross section.

 In addition, the radius of curvature of the cross section of the guides may be constant in at least one or more sections of the cross section.

 In addition, the guides in the cross section can be made in the form of unequal corners with zero or equal offset lines of the vertices of the corner profiles relative to the average vertical wall plane.

 In addition, the displacement of the lines of the vertices of the corner profiles of the guides of the two opposite walls of the container can be symmetrical with respect to the vertical plane of symmetry of the container parallel to the walls.

 In addition, the angles formed by at least the inner faces of the upper rails can be equal to or greater than the angles formed by the outer faces of the lower rails.

 In addition, the lower guides can be made in the form of a flat or wedge-shaped in cross section of a strip.

 In addition, the lower guides can provide in the upper third of their cross-section not less than one shelf or to make them L-shaped or T-shaped, and the middle plane of the strip vertically oriented in the cross section is placed in a plane passing along the geometric location of the lowest points of the upper guide.

 In addition, the lower and upper guides, at least in parts and lengths, can be performed with a wedge-shaped angle of convergence of the faces along the length of the guide.

 In addition, the lower guide rail from at least one of its ends can be provided with a limb with an excess above the average longitudinal axis of the guide.

 In addition, the upper end of the bend of the lower guide can be rigidly connected to the power elements of the pallet and / or the corresponding power element of the container wall to form a hard disk.

 In addition, at least the lower or upper guides can be placed at a distance, respectively, from the working surface of the pallet or the upper edge of the container wall, not exceeding 1/3 of the height of the wall, counting from the working surface of the pallet.

 In addition, the frame of the container can be made in the form of a system of rigidly interconnected at least contour rod elements, which are made of rolled and / or bent profiles.

 In addition, two opposite side walls of the container can be performed with enclosing filling in the form of at least one vertically or obliquely oriented in the plane of the wall of the additional power element of the frame.

 In addition, the additional power element of the frame of each of the side walls can be oriented diagonally from the lower to the upper corner node of the frame of the wall.

 In addition, the enclosing filling of the side walls can be performed in the form of two cross diagonals.

 In addition, the enclosing filling of at least two opposite side walls can be performed with the presence of at least two parallel or non-parallel oriented frame elements.

 In addition, the fencing of the end wall of the container can be performed in the form of a lattice of rod elements and / or threads with a square, or rectangular, or rhombic, or non-equilateral oblique configuration of the cells.

 In addition, the fence of at least one wall can be performed with the inclusion of a fine mesh.

 In addition, the container may be provided with at least one wall and / or lid transformable with the possibility of rotation and / or shear.

 In addition, the container may be made of metal.

 In addition, at least part of the elements of the container can be made of corrosion-resistant material.

 At the same time, at least the enclosing and power elements of the frame, located with the possibility of direct contact with food products, can be made of stainless steel or aluminum alloys.

 In addition, at least part of the container contacting with food products may be made of metal plastic.

 In addition, the container can be trapezoidal in plan in the form of a symmetric or asymmetric trapezoid, moreover, the end wall of the container is combined with a smaller base of the trapezoid, performed with enclosing filling, and the opposite end wall, combined with a large base of the trapezoid, is performed with or without enclosing filling .

At the same time, the container can be made with a cross section at least on a part of the container length in the form of a trapezoid with a smaller base aligned with the working surface of the container pallet, and the trapezoid is symmetric or asymmetric with an angle of convergence of the side walls downward of 1 10 ^o .

 In addition, the enclosing filling and horizontal elements of the power frame of the end wall of the container can perform at least partially convex in plan, in one direction or another.

 In addition, at least the enclosing filling into the horizontal elements of the power frame of one container wall can be convex in plan.

 In addition, the abutment of the end wall to at least one side wall of the container may be conjugate in plan.

 In addition, the plan configuration of at least one of the curved walls can have at least a portion of the length of the wall of a variable radius of curvature.

 In addition, when installing containers in the refrigerator in stacks, at least part of the containers may be at least two tiers in height.

 At the same time, containers can be stacked with filling no more than 95 working heights of the refrigerator.

 In addition, for carrying out the process of delivery and / or acceptance, and / or cooling, and / or transportation of the finished product, the container can additionally be provided with an insert, which is placed inside the container with the possibility of fixation, disconnection and removal.

 In addition, the liner can be made of waterproof material and provide a device for evacuation and sealing.

 In addition, the liner can be made of isothermal material or polyethylene, or corrugated cardboard, or carton, or container board with a polyethylene gasket.

 In addition, the container can perform collapsible.

 In addition, the container can perform with rails located on the inner surface of its walls in tiers for installing pallets.

 In addition, the container can be performed with at least two rolling bearings while at least one rolling bearing is installed inside the space between the rails or outside the gap between them.

 In addition, the guides can perform with at least one gap in length or with a convex-concave bending, in each of which at least one rolling support is installed, while the lower point of support of the rolling support is placed below the lower edge of the corresponding lower guide.

 In addition, the rolling bearings can be attached to the container rigidly or with the possibility of detachment and reuse on this or other containers.

 In addition, at least part of the rolling bearings can be rotated in plan and / or set to perform rotary movements of the container.

 In addition, the rolling bearings can perform with the possibility of their vertical axial and / or angular movement and fixation.

 In addition, niches can be formed on the outside of the pallet, and the rolling bearings can be placed in niches with a fixed axis position or with the possibility of vertical axis movement, extension out of the pallet and fixing in this position, and reverse heating.

 In addition, the pallet can be attached to the upstream part of the container with the possibility of detachment.

 In addition, the supporting elements can be attached to the corresponding end faces of the side walls with the possibility of mutual gravitational or structurally rigid fixation.

 In addition, the container may be attached for coupling with another or other containers.

 In addition, the coupling device may be located at least on the opposite end contour elements of the container pallet.

In addition, milk can be aged at 0 8 ^o C no more than 36 hours from the end of the process.

 In addition, the exposure of milk at the manufacturer can carry out no more than 18 hours

In addition, the aging of dairy products can take no more than 36 hours at a temperature not exceeding 8 ^o C.

 The proposed set of features is selected experimentally and fully ensures the achieved technical result due to optimally selected geometric dimensions and constructive implementation of the container used at least in part of the operation of the technological process of production, storage and transportation of the finished product.

 Figure 1 shows a container with an airtight fence used for implementing the method, view from the end wall; figure 2 is the same side view; in FIG. 3, view AA in FIG. 2, an embodiment of a container in the form of a cube or parallelepiped; in FIG. 4, view AA in FIG. 2, an embodiment of a container in the form of a prism with a trapezoidal configuration in plan; in Fig.5 is a view of BB in Fig. 2, an embodiment of a container in the form of a cube or parallelepiped; in FIG. 6 is a view of BB in FIG. 2, an embodiment of a container in the form of a polyhedron with non-parallel faces; in Fig. 7, an embodiment of the fencing of the side wall of the container, combined with at least one additional intermediate power element of the frame; Fig.8 is the same, and with a partial filling of the fence with a grid; Fig.9 is the same, an embodiment of the enclosing filling of the container wall with the inclusion of a diagonal frame element; figure 10 is the same, an embodiment of the enclosing filling of the container wall with the inclusion of two additional diagonally cross-frame elements; 11, 20 fragments of the longitudinal wall of the container, variant solutions of the configuration and spatial arrangement of the upper and lower guides; in FIG. 21 mounted air-transparent device with different-sized pins, side view; Fig.22 is the same front view; Fig.23 is the same, rear view; Fig.24 suspension means, an embodiment, a front view; in FIG. 25, view B in FIG. 24, an embodiment of tightening in the form of a thread or a narrow belt type belt; in Fig.26 view B in Fig.24, an embodiment of the tightening in the form of a wide tape; in FIG. 27 is the same, an embodiment of the tightening in the form of a wide tape, view G in FIG. 26; in Fig.28 suspension means, an embodiment, a front view; in FIG. 29, view D in FIG. 28, an embodiment of tightening of two branches connected by flexible or semi-rigid plates or slats; on Fig additional intermediate rack for unlocking packaged in a rigid and / or semi-rigid, and / or soft container of dairy products, front view; on Fig the same, an embodiment of a two-branch strut in the form of a frame, side view; Fig. 32 is the same, an embodiment of a two-branch strut in the form of a truss, side view; in FIG. 33 connecting two-branch struts into an intermediate spatial stiffness element; on Fig and 35 - respectively, the lower and upper intermediate puffs for connecting racks and unfastening the packaged dairy products; on Fig stacked packaged dairy products, fastened with intermediate racks and ties; Fig.37 is the same, an arrangement of racks with a variable pitch and the formation of racks of intermediate spatial stiffeners; in Fig.38 container with transformable, mounted with the possibility of rotation of the lid, side view; Fig.39 is the same with the transported lid and the wall pivotally connected to the container and the lid; in FIG. 40 container in plan, intermediate section with convex horizontal power elements of the frame; in FIG. 41 container, side view, with rolling bearings located in the gaps of the guides; in FIG. 42 the same with rolling bearings located outside the gaps between the rails; in FIG. 43 row of containers coupled with each other and with a forklift.

 The method of production, storage and preparation for sale of milk and dairy products, mainly kefir, yogurt, fermented baked milk, yogurt, yogurt, acidophilus milk, acidophilus, acidophilus-yeast milk, koumiss, sour cream, is carried out as follows.

They carry out milk delivery, acceptance, unloading, sorting, weighing, cleaning, refrigeration, shipping for processing, normalization, pasteurization, homogenization, cooling to the fermentation temperature, fermentation, fermentation, cooling, aging, bottling, loading into containers, warehousing stacks, storage at 0 8 ^o C by supply of chilled air, and the latter is served in the refrigerating chamber through openings that are located in the upper third of at least one of the walls of the chamber.

 Moreover, at least part of the operations, including delivery, and / or acceptance, and / or unloading, and / or refrigeration, and / or cooling, and / or aging, and / or storage, and / or storage, and / or transportation using an air-transparent device in the form of a container 1 having at least three walls 2, 3, 4. Walls 2 and 4 are lateral, and wall 3 is end. The container 1 has a spatial configuration in the form of at least part of a cube or parallelepiped (Fig. 3) or a prism with a trapezoidal configuration in plan (Fig. 4), or in the form of a complex polyhedron with non-parallel faces. The height of the container 1 is 1/2 1/25 of the stack height, its width is 1/2 1/36 of the total width of the stacked rows of stacks, and its length is 1/2 1/78 of the total length of the stacked stacks of rows. The container 1 has a rigid pallet 5 with a solid or partially aerosol transparent work surface 6. A power frame 7 and / or an air-transparent enclosing filling 8 of at least part of the walls 2, 3, 4 are mounted on the pallet 5. At least an air-transparent enclosure of two opposite walls 2 and 4 are performed in the form of power rod vertically and cross-obliquely oriented elements 9 (Figs. 9, 10). The air-transparent fence 8 of the wall 3 connecting the walls 2 and 4, is made in the form of a lattice 10, or lattice 11 with the inclusion of power elements 12, or mesh 13, or in the form of combinations thereof. The container 1 is provided with at least two parallel upper supporting elements 14, which are made in the form of guides and are located respectively on the upper end faces of the opposing supporting side walls 2 and 4. The container 1 is also provided with at least two parallel upper supporting elements 14, lower supporting elements 15, the longitudinal axis 16 of which is combined with the average vertical plane 17 of the corresponding side walls 2 and 4. The supporting surface 18 of the lower supporting elements 15 in is satisfied in the cross section convex or concave in the form of conjugate angled faces 19, or curved or combined sectional configuration of curved and straight portions (not shown). The upper surface 20 of the upper supporting elements 14 is performed in a cross section respectively concave or convex (Fig. 11 20). When the containers 1 are stacked, the lower supporting element 15 of the upper container 1 is aligned, or at least partially placed in the upper supporting element 14 of the lower container 1, while the lower 15 and / or upper 14 supporting elements are attached to the corresponding end faces of the side walls 2 and 4 of the container 1 directly and / or at a distance of 21 (Fig. 2) through the intermediate power elements 22. The support elements can be connected with the possibility of mutual gravitational or structurally rigid fixation. The distance 21 from the guides forming the supporting elements 15 to the corresponding end face of the wall 2 or 4 of the container 1 take no more than 1/3 of the height of the container.

 Loading and unloading operations using the container are performed either by installing the container on a lifting mechanism (not shown) on the engagement elements 23 (Fig. 1), which are placed on the underside of the pallet 5 and are made in the form of at least two U-shaped or trapezoidal or a combined configuration of eyes equipped with power guides 24 located symmetrically parallel to the axis passing through the center of the eye normally to its cross section and / or symmetrically with respect to the average vertical plane 25 of the container, or container 1 is suspended on at least two engagement elements in the form of power L-shaped brackets 26, which are attached to the power elements 12 of the frame of the walls 2 and 4 of the container 1 (Fig. 8).

 In this case, the height of the container 1 from the working surface of the pallet 5 to the upper edge of the side walls 2 and 4 can be equal to 0.85 1.7 m

 The width of the container 1 between the inner faces of the walls 2 and 4 can be equal to 0.95 1.7 m

 The length of the container 1 can be taken equal to 1.0 1.6 of its width.

 The upper and / or lower guides forming the supporting elements 14 and 15 can be made in the form of corner 27, rolling or bent profiles, all the guides being installed with a bell up or respectively down (Fig. 11 14).

 The upper and / or lower guides forming the supporting elements 14 and 15 can be made in cross section by curvilinear 28, and the convexity of the curved profile of the upper and / or lower guides is oriented in the same direction up or down within one or two walls of the container (Fig. 15 18 )

 The radius of curvature of the cross section of the guides can be made variable by at least part of the width of the cross section.

 The radius of curvature of the cross section of the guides can be made constant in at least one or more sections of the cross section.

 The guides in the cross section can be made in the form of unequal corners with zero or equal offset of the lines of the vertices of the corner profiles relative to the average vertical plane of the wall (Fig. 19).

 The offset of the vertex lines of the corner profiles of the guides of the two opposite walls 2 and 4 of the container 1 can be symmetrical with respect to the vertical plane of symmetry of the container parallel to the specified walls.

 The angles formed by at least the inner faces of the upper guides forming the upper supporting elements 14 can be equal to or greater than the angles formed by the external faces of the lower guides forming the lower supporting elements 15.

 The lower guides forming the lower support elements 15 can be made in the form of a flat or wedge-shaped in cross section of a strip.

 The lower guides can supply at least one shelf in the upper third of their cross section and make them L-shaped or T-shaped, and the middle plane of the strip vertically oriented in the cross section is placed in the plane passing through the vertex line at the geometric location of the lowest points top guide.

 The lower and upper guides, at least part of their length, can be performed with a wedge-shaped angle of convergence of the faces along the length of the guide.

 The lower guide rail from at least one of its ends can be provided with a limb with an excess on the middle longitudinal axis of the guide.

 The upper end of the bend of the lower guide can be rigidly connected to the power elements 12 of the pallet 5 and / or the corresponding power element of the container wall to form a hard disk.

 At least the lower or upper guides can be stirred at a distance, respectively, from the working surface of the pallet 5 or the upper edge of the container wall, not exceeding 1/3 of the height of the wall, counting from the working surface of the pallet 5.

 The frame of the container 1 can be made in the form of a system of rigidly interconnected at least contour rod elements that are made of rolled and / or bent profiles.

 Two opposite side walls 2 and 4 of the container 1 can be made with enclosing filling in the form of at least one vertically or obliquely oriented in the plane of the wall of the additional power element 29 of the frame.

 The additional power element 29 of the frame of each of the side walls 2 and 4 can be oriented diagonally from the lower 30 to the upper corner node 31 of the frame of the wall.

 Enclosing the side walls is performed in the form of two cross diagonals.

 The enclosing filling 8 of at least two opposite side walls 2 and 4 can be performed with the presence of at least two parallel or non-parallel oriented frame elements 32 and 33.

 The fencing of the end wall 3 of the container can be performed in the form of a lattice of rod element and / or threads with a square, or rectangular, or rhombic, or non-equilateral oblique configuration of the cells.

 The fencing of at least one wall can be performed with the inclusion of a fine mesh 34 (Fig. 8, 9).

 The container 1 can be equipped with at least one transformable with the possibility of rotation and / or shift of the wall 34 and / or cover 36 (Fig. 38, 39).

 The container can be made of metal: at least part of the container elements can be made of corrosion-resistant material.

 At least the enclosing and power elements of the frame, located with the possibility of direct contact with food products, are made of stainless steel or aluminum alloys.

 At least part of the contacting with food products of the elements of the container 1 can be made of metal.

 The container can be trapezoidal in plan in the form of a symmetric or asymmetric trapezoid, moreover, the end wall 3 of the container, combined with a smaller base of the trapezoid, is made with enclosing filling, and the opposite end wall, combined with a large base of the trapezoid, is made with or without enclosing filling.

The container can be made with a cross section of at least a portion of the container length in the form of a trapezoid with a smaller base aligned with the working surface of the container pallet 5, the trapezoid being symmetrical or asymmetric with a convergence angle of the side walls downward of 1-10 ^° .

 The enclosing filling 8 and the horizontal elements 37 of the power frame of the end wall 3 of the container can at least partially be convex in plan, in one direction or another (Fig. 40).

 At least the enclosing filling 8 and the horizontal elements of the power frame of one container wall can be convex in plan.

 The abutment of the end wall 3 to at least one side wall 2 or 4 of the container may be conjugate in plan.

 A plan configuration of at least one of the curved walls may have at least a portion of the length of the wall of a variable radius of curvature.

 When installing containers 1 in the refrigerator in stacks, at least two tiers are formed in height.

 Containers can be stacked with filling no more than 95 working heights of the chamber.

 The container 1 can perform at least two rolling bearings 38.

 The container 1 can be made with three rolling bearings 38, or with four rolling bearings 38.

 At least one rolling support can be installed inside the space between the rails forming the supporting elements.

 At least two rolling bearings can be placed in width between the rails.

 At least two rolling bearings can be placed outside the gap between the rails.

 The guides can be made with at least one gap along the length or with a convex-concave bending, in each of which at least one rolling support is installed, while the lower point of support of the rolling support is placed below the lower edge of the corresponding lower guide (Fig. 41).

 The rolling bearings can be fixed to the container rigidly or with the possibility of detachment and reuse on this or other containers.

 At least part of the rolling bearings can be rotated in plan.

 The rolling bearings can perform with the possibility of vertical axial and / or angular movement and fixation.

 Niches can be formed on the outside of the pallet 5, and the rolling bearings can be placed in niches with a fixed axis location or with the possibility of vertical axis movement, extension beyond the pallet 5 and fixation in this position, and reverse warming (not shown).

 The pallet 5 can be attached to the upstream part of the container with the possibility of detachment.

 Supporting elements can be attached to the corresponding end faces of the side walls with the possibility of mutual gravitational or structural rigid fixation.

 The container may be provided with a device 39 for coupling with another or other containers 1.

 The hitch device 39 can be located at least on the opposite end contour elements of the pallet 5 of the container 1.

 To carry out the cooling process, and / or aging, and / or transportation of the finished product, the container is additionally equipped with a liner, which is placed inside the container with the possibility of fixation, detachment and removal.

 The liner can be made of waterproof material and provide a device for evacuation and sealing.

 The insert can be made of isothermal material or polyethylene, or corrugated cardboard, or carton, or container board with a polyethylene gasket.

 The container can perform collapsible.

 The container can also be performed with rails located on the inner surface of its walls in tiers for installing pallets.

 The method may also provide that the delivery of milk is carried out according to the schedule in jars, while the milk is taken in the morning and evening, and the milk is sorted depending on the physicochemical and bacteriological parameters, followed by sorting it into the first, second and non-sorted.

Purification of milk from mechanical impurities can be carried out by filtration using a filter material, using a milk separator, after preheating to 35 45 ^o C.

It is also possible cold milk purification without heating when the acidity of milk is not higher than 18 ^o T and the content of the total number of microorganisms in 1 liter is not higher than 500 thousand cells.

 Milk purification can also be carried out by bactofugation to remove up to 98 microorganisms contained in it by increasing the centrifugation speed without using heat treatment.

Milk can be cooled to 2-4 ^o C. Normalization of milk by fat can be carried out with skim milk or cream, and normalization of milk by the content of skimmed milk solids can be carried out by adding powdered or condensed milk to the original whole milk.

Pasteurization of milk can be carried out at 65 95 ^o C, the homogenization of milk can be carried out at a temperature not lower than 50 65 ^o C, and after pasteurization, milk can be poured into containers.

 It is advisable to ferment milk at a temperature set depending on the type of product, moreover, it is better to ferment milk in the production of fermented milk products by the thermostatic method after pouring fermented milk into containers, and fermenting milk in the production of fermented milk products in a reservoir way is better carried out before pouring it into containers.

Storage of milk and dairy products, it is advisable to carry out at 2 6 ^o C.

 In the production of fermented milk products in a thermostatic way, it is advisable to fill after fermentation.

In the production of yogurt "ordinary", as a sourdough, you can use pure cultures of milk streptococcus streptococcus lactis with the addition of flavoring bacteria streptococcus diacetilactis, and fermentation of milk carried out at 23 30 ^o C.

In the production of yogurt "Mechnikovskaya", along with milk streptococci, you can use the culture of Zactobacterium bulgaricum, and fermentation is carried out at 38 ^o C.

In the production of yogurt "South" as a sourdough, you can use pure cultures of streptococcus thermopliles and Zactobacterium bulgaricum, and along with streptococcum thermopnies and Zactobacterium bulgaricum, you can use pure cultures of milk yeast, and fermenting milk at 45-50 ^o C.

In the production of yogurt, Zmarum milk sticks, thermophilic streptococcus and milk yeast can be used as starter culture, and a melted mixture of milk and cream can be used as a milk base, and thermophilic streptococcus milk can be used as starter culture, and fermentation is carried out at 40 42 ^o C.

 In the production of acidophilus curdled milk, pure cultures of Zactobacterium acidophilum can be used as starter culture along with pure cultures of lactic streptococcus.

 In the production of varenets, sterilized milk can be used as the milk base, and thermophilic lactic streptococci and Bulgarian bacillus can be used as starter culture.

 In the production of katyk, cow, buffalo or sheep’s milk can be used as a base, which can be stewed, and Zmarun lactic acid sticks, thermophilic streptococci and milk yeast can be used as starter culture.

In the production of yogurt, as a milk base, you can use a mixture of pasteurized and dried whole or skim milk, and as a starter culture you can use lactic streptococcus and Bulgarian stick, and before pasteurization, sugar can be added to the resulting mixture, and before filling, syrup from fruits and berries, while the fat content of the finished product may be 4 or 6
In the production of acidophilus milk, mucous and non-mucous races of acidophilus bacillus (Zacidophilum) can be used as starter culture, and fermentation is carried out at 42 45 ^o C for 3-4 hours.

In the production of acidophilus you can use a combination of starter cultures, consisting of cultures of acidophilus bacillus, streptococcus lactic acid and kefir starter culture in an amount of 2 3 each, and fermentation is carried out at 32 36 ^o C.

In the production of acidophilus-yeast milk, acidophilus bacillus and milk yeast can be used as starter culture, and it is advisable to ferment in an thermostat at 30 ^o C to an acidity of 100 - 120 ^o T.

 In the production of the Snezhok drink, thermophilic races of lactic streptococcus and Bulgarian bacillus in the ratio of 4 1 can be used as starter culture, and sugar can be added to milk before pasteurization, and fruit and berry syrups can be added to the product before bottling.

In the production of the Yuzhny drink, pure cultures of thermophilic streptococcus and Bulgarian bacillus can be used as starter culture with a ratio of 4 1, respectively, and it is advisable to ferment milk at 45 ^o C to an acidity of 70 80 ^o T.

In the production of kefir, kefir fungi can be used for fermentation, which are cultivated in milk at a ratio of: milk fungi 1 20, and fermentation can be carried out at 20 22 ^o C for 14 16 hours, and after fermentation, kefir can be kept for 4 8 hours at 12 16 ^o C.

 Before pasteurization, ascorbic acid can be introduced into normalized milk at the rate of 100 g per 1000 l of milk for preschool children, 200 g per 1000 l of milk for school children and adults.

In the production of the Aeran fermented milk product, for fermentation it is possible to use ferments in equal parts prepared on pure cultures of mesophilic lactic streptococcus and Bulgarian bacillus, as well as yeast fermenting and non-fermenting lactose, and fermenting at 30 35 ^o C to an acidity of 160,200 ^o T .

In the production of koumiss, as a milk base, you can use mare’s milk with a fat content of 1.5 casein 1.2 milk sugar 6.5 or skim milk with added sugar, and as a starter culture you can use pure cultures of Bulgarian, acidophilus sticks and milk yeast, fermenting lactose and sucrose, and fermentation is carried out at 26 - 28 ^o C for 5 6 hours to an acidity of 75 85 ^o T, while after fermentation the product can be subjected to aeration and after pouring koumiss for better yeast development can be maintained at 16 20 ^o C flowed e 2 hours.

In the production of sour cream, cream obtained by separating milk can be used as a milk base, and after cooling, sour cream can be ripened, and cooling and physical maturation of sour cream packaged in large containers can be 24 28 hours, and in small containers 6 8 hours, and bottling sour cream can be produced at 6-15 ^o C.

When making “Dietary” sour cream, cream pasteurization can be carried out at 85 89 ^o C or at 90 93 ^o C, and as a starter culture you can use a combination of starter cultures of mesophilic and thermophilic lactic streptococci in a ratio of 4 1, respectively, and fermentation should be carried out for 6 12 hours before obtaining a clot with an acidity of 65 - 70 ^o T, while after pouring sour cream can be sent to refrigeration at a temperature of 0 6 ^o C for cooling and physical maturation for 3 to 6 hours, in this case, the acidity of the product can be 70 100 ^o T.

When producing sour cream of 15 fat for normalization, along with whole and skim milk, you can use buttermilk with an acidity of not more than 19 ^o T, a density of not less than 1,028 g / cm ³ obtained in the production of sweet cream butter.

In the production of sour cream, pasteurization should be carried out at 86 - 90 ^o C with a holding time of 20 s to 10 minutes or at 92 96 ^o C without holding or with a holding time of up to 5 minutes.

Cream homogenization can be carried out at a pasteurization temperature and a pressure of 8 12 MPa, and when using the thermostatic method, homogenization can be carried out before pasteurization, while the cream is homogenized at 50 70 ^o C and a pressure of 8 12 MPa, and the product is acidified to an acidity of 55 75 ^o T more than 12 hours

 To obtain a dense clot, rennet powder, beef or pork pepsin, VNIIMS enzyme preparations, which are combinations of various types of pepsin or rennet powder, are calculated at the rate of 0.001-0.01 g per 1 ton of cream.

Before making the enzyme can be dissolved in 100 150 ml of boiled water with a temperature of 30 35 ^o C, followed by the introduction of an aqueous solution of the enzyme in 10 20 l of warm milk, designed to normalize the cream.

In the production of sour cream with milk-protein additives, pre-prepared filler can be introduced into cream before homogenization and pasteurization, if the filler is dry, then it should be dissolved in milk or cream at 40-60 ^o C and vigorously stirring for 30-40 minutes.

 As a filler, you can use sodium caseinate in dry or liquid form, cow skimmed milk powder, condensed skim milk, curd wet sodium caseinate, food caseinates, food soluble co-precipitates, fresh milk food protein.

After the introduction of fillers, it is possible to homogenize the cream at 45 ^o C and a pressure of 12 18 MPa, and pasteurization of the homogenized cream should be carried out at 90 95 ^o C with a holding time of 15 20 s, and the fermentation temperature may be 21 27 ^o C.

 Filling sour cream with a filler can be made in small packages with a capacity of 200, 250 and 500 g.

In the production of sour cream enriched with milk protein, 1 5 starters of pure cultures of mesophilic lactic streptococci can be added to cream chilled to 28 30 ^o C, and small diet low-fat cottage cheese can be used as milk protein, and cottage cheese is introduced into cream after ripening, while acidity sour cream can be 65 70 ^o T.

As a starter culture, mesophilic and thermophilic lactic streptococci in a ratio of 1 1, 1 2 can be used, and fermentation is carried out at 40 45 ^o C, in this case, the acidity of sour cream can be at least 55 ^o T, and it is better to pour the product between cooling and sorting.

In the production of protein-dietary sour cream of 7 and 10 liquid, normalized casein concentrate can be introduced into cream in liquid or dry form before normalization; moreover, the liquid concentrate has a mass fraction of solids of about 18 dry, about 96 and it is introduced in an amount of 250 kg per 1 t sour cream, and dry at the rate of 46 kg per 1 ton of sour cream, while the liquid concentrate can be added to cream without preliminary preparation with stirring, and the dry concentrate can be dissolved in cream with a temperature of 45 - 60 ^o C. before making.

After normalization, cream with native casein concentrate can be homogenized at a temperature not lower than 45 ^o C and a pressure of 14 18 MPa in a single-stage mode, while in the production of sour cream "Protein" acidity can be 80 120 ^o T.

In the production of acidophilic sour cream, souring can be carried out with sourdough prepared on pure cultures of acidophilic bacillus and aromatizing streptococcus, and souring is carried out at 40 44 ^o C, while the fermentation is best done in an amount of 5 7 mass cream with an acidity of 180 200 ^o T, and after making the starter the cream can be kept for 1 3 hours at 40 42 ^o C until the cream reaches an acidity of 30 40 ^o T.

In the production of "baby" sour cream, part of the milk fat can be replaced with vegetable fat, and fermentation is carried out at 38 43 ^o C, and the ferment prepared on pure cultures of acidophilus bacillus and aromatic streptococci can be added in an amount of 10
With constant stirring, fermented cream can be filled with deodorized refined vegetable oil, which can be used as corn or sunflower.

The cream-butter mixture can be cooled to 4-6 ^o C and kept at this temperature for 1 h, after which the mixture can be heated to 20 25 ^o C, followed by homogenization at a pressure of 15 17 MPa.

In the production of “special” sour cream, reconstituted cream can be used as raw material using milk fat or baked milk as the main fat-containing component, or reconstituted cream can be used as raw material with the addition of 20 50 fresh natural cream, previously homogenized and pasteurized, and producing sour "special" 10th hydrochloric fat into the vessel can be downloaded 1/4 natural or reconstituted milk and heat it to 40 to 50 ^o C, and after heating of the feedstock introducing Estimated amount of salts, as which may be used sodium phosphate dibasic 12-water, and sodium citrate in an amount of 0.005 trisubstituted and after making of salts in the resulting mixture can enter skimmed milk.

Pasteurization in the production of sour cream can be carried out at 76 78 ^o C for 10 minutes, and after pasteurization, the resulting mixture can be cooled to 60 70 ^o C, while pre-melted ghee or milk fat can be introduced into the cooled pasteurized mixture.

Homogenization in the production of sour cream can be carried out at 60 70 ^o C and a pressure of 7 9 MPa in a single-stage mode, and after homogenization, the fat emulsion can be mixed with the rest of the milk.

In the production of "special" sour cream of 20 fat after loading the entire volume of liquid products and dissolving skimmed milk powder at 40 - 50 ^o C, the mixture can be cooled to 6 8 ^o C and kept for 2 4 hours, while milk can be added to the mixture fat and mix for 10 15 minutes.

In the production of sour cream, the mixture can be pasteurized at 85 87 ^o C with a holding time of 15 20 s or at 75 ^o C with holding for 10 minutes followed by a decrease in temperature to 60 70 ^o C, and homogenization is carried out at a pressure of 7 12 MPa.

 In the production of the sour cream dairy product, additives are used, which can be used as pectin, carotene, a mixture of pectin with carotene, carrot and apple puree.

 As the starter culture, you can use the starter culture, consisting of mesophilic streptococci and flavoring bacteria.

In the production of amateur sour cream, you can use cream with a fat content of 44.5 and an acidity of 16 ^o T, while the fat content of lactic sour cream can be 40
Cream pasteurization can be carried out at 92–95 ^° C for 10–20 min, and fermentation on pure cultures of thermophilic and mesophilic lactic streptococci taken in equal proportions can be prepared with sterilized skim milk, while the fermentation is applied in an amount of 2 5 at 45-50 ^o C.

Fermented cream has a mass fraction of fat of at least 40 and solids up to 45, they are mixed and left for 14 16 hours, for fermentation, and fermentation can be carried out at a temperature not lower than 25 30 ^o C.

 In the production of a fermented milk product, vegetable protein and vegetable oil can be used, and a fatty emulsion can be prepared with a mass fraction of fat of 30 by introducing vegetable oil, a vegetable isolated protein into pasteurized skim milk.

 The method of storage and preparation with the sale of milk and dairy products is as follows.

Place the packaged products in containers, stack them, hold milk and dairy products at 0 8 ^o C by supplying chilled air, the latter being fed into the refrigerator through openings that are located in the upper third of at least one of the walls of the chamber, and prepare finished product for sale.

 At the same time, at least part of the operations of placing packaged products in containers, and / or installing them in stacks, and / or aging, and / or preparation for sale, is carried out using an air-transparent device in the form of a container 1, having at least three walls 2, 3, 4. Walls 2 and 4 are lateral, and wall 3 is end. The container 1 has a spatial configuration in the form of at least part of a cube or parallelepiped (Fig. 3) or a prism with a trapezoidal configuration in plan (Fig. 4), or in the form of a complex polyhedron with non-parallel (Fig. 6) or partially non-parallel faces. The height of the container 1 is 1/2 1/25 of the stack height, its width is 1/2 1/36 of the total width of the stacked rows of stacks, and its length is 1/2 1/78 of the total length of the stacked stacks of rows. The container 1 has a rigid pallet 5 with a solid or partially aerosol transparent work surface 6. A power frame 7 and / or an air-transparent enclosing filling 8 of at least part of the walls 2, 3, 4 are mounted on the pallet 5. At least an air-transparent enclosure of two opposite walls 2 and 4 are performed in the form of power rod vertically or cross-obliquely oriented elements 9 (Figs. 9, 10). The air-transparent fence 8 of the wall 3 connecting the walls 2 or 4, is made in the form of a lattice 10, or lattice 11 with the inclusion of power elements 12, or mesh 13, or in the form of combinations thereof. The container 1 is provided with at least two parallel upper supporting elements 14, which are made in the form of guides and are located respectively on the upper end faces of the opposing supporting side walls 2 and 4. The container 1 is also provided with at least two parallel upper supporting elements 14, lower supporting elements 15, the longitudinal axis 16 of which is combined with the average vertical plane 17 of the respective side walls 2 and 4. The supporting surface 18 of the lower supporting elements 15 nyayut in cross-section convex or concave in the form of conjugate angled faces 19, or curved, or a combined configuration of a combination of curved and straight sections (not shown). The upper surface 20 of the upper supporting elements 14 is performed in a cross section respectively concave or convex (Fig. 11 20). When the containers 1 are stacked, the lower supporting element 15 of the upper container 1 is aligned, or at least partially placed in the upper supporting element 14 of the lower container 1, while the lower 15 and / or upper 14 supporting elements are attached to the corresponding end faces of the side walls 2 and 4 of the container 1 directly and / or at a distance of 21 (Fig. 2) through the intermediate power elements 22. The support elements can be connected with the possibility of mutual gravitational or structurally rigid fixation. The distance 21 from the guides forming the supporting elements 15 to the corresponding end face of the wall 2 or 4 of the container 1 take no more than 1/3 of the height of the container.

 Loading and unloading operations using the container are performed either by installing the container on a lifting mechanism (not shown) on the engagement elements 23 (Fig. 1), which are placed on the underside of the pallet 5 and are made in the form of at least two U-shaped or trapezoidal or a combined configuration of eyes equipped with power guides 24 located symmetrically parallel to the axis passing through the center of the eye normally to its cross section and / or symmetrically with respect to the average vertical plane 25 onteynera or container 1 is suspended on at least two engaging elements in the form of power the L-shaped bracket 26 which is attached to the power elements 12 the frame walls 2 and 4 of the container 1 (Figure 8).

 In this case, the height of the container 1 from the working surface of the pallet 5 to the upper edge of the side walls 2 and 4 can be equal to 0.85 1.7 m

 The width of the container 1 between the inner faces of the walls 2 and 4 can be equal to 0.95 1.7 m

 The length of the container 1 can be taken equal to 1.0 1.6 of its width.

 The upper and / or lower guides forming the supporting elements 14 and 15 can be made in the form of corner 27, and rolled or bent profiles, and all the guides are installed with a bell up or respectively down (Fig. 11 14).

 The upper and / or lower guides forming the supporting elements 14 and 15 can be made in cross section curved 28, and the convexity of the curved profile of the upper and / or lower guides are oriented in the same direction up or down within one or two walls of the container (Fig. 15 eighteen).

 The radius of curvature of the cross section of the guides may be made variable by at least a part of the width of the cross section.

 The radius of curvature of the cross section of the guides can be made constant in at least one or more sections of the cross section.

 The guides in the cross section can be made in the form of unequal corners with zero or equal offset of the lines of the vertices of the corner profiles relative to the average vertical plane of the wall (Fig. 19).

 The displacement of the line of the vertices of the corner profiles of the guides of two opposite walls 2 and 4 of the container 1 can be performed symmetrical with respect to the vertical plane of symmetry of the container parallel to the specified walls.

 The angles formed by at least the inner faces of the upper guides forming the upper supporting elements 14 can be equal to or greater than the angles formed by the external faces of the lower guides forming the lower supporting elements 15.

 The lower guides forming the lower support elements 15 can be made in the form of a flat or wedge-shaped in cross section of a strip.

 The lower guides can supply at least one shelf in the upper third of their cross section and make them L-shaped or T-shaped, and the middle plane of the strip vertically oriented in the cross section is placed in the plane passing through the vertex line at the geometric location of the lowest points top guide.

 The lower and upper guides, at least part of their length, can be performed with a wedge-shaped angle of convergence of the faces along the length of the guide.

 The lower guide rail from at least one of its ends can be provided with a limb with an excess above the average longitudinal axis of the guide.

 The upper end of the bend of the lower guide can be rigidly connected to the power elements 12 of the pallet 5 and / or the corresponding power element of the container wall to form a hard disk.

 At least the lower or upper guides can be placed at a distance, respectively, from the working surface of the pallet 5 or the upper edge of the container wall, not exceeding 1/3 of the height of the wall, counting from the working surface of the pallet 5.

 The frame of the container 1 can be made in the form of a system of rigidly interconnected at least contour rod elements that are made of rolled and / or bent profiles.

 Two opposite side walls 2 and 4 of the container 1 can be made with enclosing filling in the form of at least one vertically or obliquely oriented in the plane of the wall of the additional power element 29 of the frame.

 The additional power element 29 of the frame of each of the side walls 2 and 4 can be oriented diagonally from the lower 30 to the upper corner node 31 of the frame of the wall.

 Enclosing the side walls is performed in the form of two cross diagonals.

 The enclosing filling 8 of at least two opposite side walls 2 and 4 can be performed by the presence of at least two parallel or non-parallel oriented frame elements 32 and 33.

 Enclosure of the end wall 3 of the container can be performed in the form of a lattice of rod elements and / or threads with a square, or rectangular, or rhombic, or non-equilateral oblique configuration of the cells.

 The fencing of at least one wall can be performed with the inclusion of a fine mesh 34 (Fig. 8, 9).

 The container 1 can be provided with at least one transformable with the possibility of rotation and / or shift of the wall 35 and / or cover 36 (Fig. 38, 39).

 The container can be made of metal, at least part of the elements of the container can be made of corrosion-resistant material.

 At least the enclosing and power elements of the frame, located with the possibility of direct contact with food products, are made of stainless steel or aluminum alloys.

 At least part of the contacting with food products of the elements of the container 1 can be made of metal.

 The container can be trapezoidal in plan in the form of a symmetric or asymmetric trapezoid, moreover, the end wall 3 of the container, combined with a smaller base of the trapezoid, is made with enclosing filling, and the opposite end wall, combined with a large base of the trapezoid, is made with or without enclosing filling.

The container can be made with a cross section of at least a portion of the container length in the form of a trapezoid with a smaller base aligned with the working surface of the container pallet 5, the trapezoid being symmetrical or asymmetric with a convergence angle of the side walls downward of 1-10 ^° .

 The enclosing filling 8 and the horizontal elements 37 of the power frame of the end wall 3 of the container can at least partially be convex in plan in one direction or another (Fig. 40).

 At least the enclosing filling 8 and the horizontal elements of the power frame of one container wall can be convex in plan.

 The adjacency of the end wall 3 to at least one side 2 or 4 of the container can be conjugate in plan.

 A plan configuration of at least one of the curved walls can have a variable radius of curvature on at least part of the wall length.

 When installing containers 1 in the refrigerator in stacks, at least two tiers are formed in height.

 Containers can be stacked with filling no more than 95 working heights of the chamber.

 The container 1 can perform with at least two rolling bearings 38.

 The container 1 can be made with three rolling bearings 38 or with four rolling bearings 38.

 At least one rolling support can be installed inside the space between the rails forming the supporting elements.

 At least two rolling bearings can be placed in width between the rails.

 At least two rolling bearings can be placed outside the gap between the rails.

 The guides can be made with at least one gap along the length or with a convex-concave bending, in each of which at least one rolling support is installed, while the lower point of support of the rolling support is placed below the lower edge of the corresponding lower guide (Fig. 41).

 The rolling bearings can be fixed to the container rigidly or with the possibility of detachment and reuse on this or other containers.

 At least part of the rolling bearings can be rotated in plan.

 The rolling bearings can perform with the possibility of vertical axial movement and fixation and / or with the possibility of rotation by the angle of axial movement at an angle of installation and fixation.

 Niches can be formed on the outside of the pallet 5, and the rolling bearings can be placed in niches with a fixed axis arrangement or with the possibility of vertical axis movement, extension beyond the pallet 5 and fixing in this position and re-warming (not shown).

 The pallet 5 can be attached to the upstream part of the container with the possibility of detachment.

 Supporting elements can be attached to the corresponding end faces of the side walls with the possibility of mutual gravitational or structurally rigid fixation.

 The container may be provided with a device 39 for coupling with another or other containers 1.

 The hitch device 39 can be located at least on the opposite end contour elements of the pallet 5 of the container 1.

The method may also provide that the milk is carried out at 0 8 ^o C no more than 36 hours from the end of the process.

Extract of milk at the manufacturer is carried out no more than 18 hours, while the aging of fermented milk products is carried out no more than 36 hours at a temperature not exceeding 8 ^o C.

 To carry out the cooling process, and / or aging, and / or transportation of the finished product, the container is additionally equipped with a liner, which is placed inside the container with the possibility of fixation, detachment and removal.

 The liner can be made of waterproof material and provide a connection for evacuation and sealing.

 The liner can be made of isothermal material or polyethylene, or corrugated cardboard, or boxboard, or container board with a polyethylene gasket.

 The container can be performed with rails located on the inner surface of its walls in tiers for installing pallets.

Example. For the production of sour cream of 20 fat, milk is selected, its quality is evaluated, heated, cleaned, milk separated, cream is normalized to 25 fat. Then, pasteurization of the cream without aging and their homogenization at 50 ^° C and a pressure of 8 MPa are carried out at 87 ^° C. Then the cream is cooled to a fermentation temperature of 24 ^o C. After making the starter, the cream is mixed and left until they reach 75 ^o T. Then the sour cream is cooled to 7 ^o C. To cool the sour cream is placed in a container equipped with an aluminum liner, the containers are placed in a cold chamber and stacked up. In a cold chamber, sour cream ripens. The maturation of sour cream is 48 hours. Then, the finished product in a container is sent to the consumer.

 Thus, as a result of the implementation of the proposed method, the intensification of the process of delivery, acceptance and unloading of raw materials, as well as the process of cooling, ripening, storage and transportation of the finished product to the consumer, with a general reduction in losses of raw materials at the stages of its delivery, acceptance and unloading, as well as cooling, quenching, storage and transportation of the finished product, due to the simplification of the method and the possibility of rational use of the useful volume of the refrigerating chamber during the above processes s.

Claims (244)

1. The method of production, storage and preparation for the sale of milk and dairy products, mainly kefir, yogurt, fermented baked milk, yogurt, yogurt, acidophilus milk, acidophilus, acidophilus-yeast milk, koumiss, sour cream, including milk delivery, acceptance, unloading, sorting, weighing, cleaning, refrigeration, shipment for processing, normalization, pasteurization, homogenization, cooling to the fermentation temperature, introducing fermentation, fermentation, cooling, aging, bottling, loading into containers, their stacking, storage, transportation, characterized in that the delivery, and / or acceptance, and / or unloading, and / or refrigeration, and / or cooling, and / or aging, and / or storage, and / or storage, and / or transportation is carried out using an air-transparent device made in the form of a container having at least three walls with a spatial configuration in the form of at least part of a cube, or parallelepiped, or a prism with a trapezoidal configuration in plan, or in the form of a complex polyhedron with no parallel or partially non-parallel faces, the container height being 1/2 1/25 of the stack height, its width 1/2 1/36 of the total width of the stacked rows of stacks, and its length 1/2 1/78 of the total length of the stacked rows of stacks, the container has a rigid pallet with a solid or partially aerosol transparent working surface and a power frame and / or an air-transparent fence mounted on it at least part of the walls, and the air-transparent fence at least two opposite walls ok container is made in the form of power rod vertically or cross-obliquely oriented elements, and the translucent fencing connecting their walls is performed in the form of a lattice, or lattice with the inclusion of power elements, or mesh, or in the form of their combinations, while the container is supplied with at least two parallel to the upper supporting elements, which are made in the form of guides and are located respectively on the upper end faces of the opposite bearing side walls, and at least two lower p parallel to the upper response support elements, the longitudinal axes of which are aligned with the average vertical plane of the corresponding side walls, and the support surface of the lower support elements is convex or concave in the cross section in the form of angled conjugated faces, or in a curvilinear or combined configuration of combinations of curved and rectilinear sections and the upper surface of the upper supporting elements is performed in a cross section respectively concave or convex, and when when containers are stacked, the lower supporting element of the upper container is combined or at least partially placed in the upper supporting element of the lower container, while the lower and / or upper supporting elements are attached directly to the respective end faces of the side walls of the container and / or at a distance through intermediate power elements moreover, the installation of their stacks is done by installing the container on a lifting mechanism on the engagement elements, which are placed on the bottom side of the pallet a tainer in the form of at least two └┘-shaped, or trapezoidal, or combined configurations of eyes equipped with power guides located symmetrically parallel to the axis passing through the center of the eye normally to its cross section and / or symmetrically with respect to the average vertical plane of the container, storage of milk and sour milk products is carried out at 0-8 ^o C by chilled air, the latter is fed into the cooling chamber via the openings, which are arranged in the upper third of enshey least one wall of the chamber.  2. The method according to claim 1, characterized in that the height of the container from the working surface of the pallet to the upper edge of the side walls is taken equal to 0.85-1.7 m  3. The method according to PP. 1 and 2, characterized in that the width of the container between the inner faces of the walls is taken equal to 0.95 1.7 m  4. The method according to PP. 1-3, characterized in that the length of the container is taken equal to 1.0 1.6 from its width.  5. The method according to claims 1 to 4, characterized in that the upper and / or lower guides are made in the form of corner, rolling or bent profiles, all the guides being installed with a bell up or respectively down.  6. The method according to claims 1 to 4, characterized in that the upper and / or lower guides are curved in the cross section, and the convexity of the curved profile of the upper and / or lower guides is oriented in the same direction up or down within one or two walls of the container .  7. The method according to claim 6, characterized in that the radius of curvature of the cross section of the guides is variable at least on a part of the width of the cross section.  8. The method according to PP.6 and 7, characterized in that the radius of curvature of the cross section of the guides is constant at least one or more sections of the cross section.  9. The method according to claim 5, characterized in that the guides in the cross section are made in the form of unequal corners with zero or the same offset of the lines of the vertices of the corner profiles relative to the average vertical plane of the wall.  10. The method according to claim 9, characterized in that the displacement of the lines of the vertices of the corner profiles of the guides of the two opposite walls of the container is symmetrical with respect to the vertical plane of symmetry of the container parallel to the walls.  11. The method according to PP.5, 7-10, characterized in that the angles formed by at least the inner faces of the upper rails, equal to or greater than the angles formed by the outer edges of the lower rails.  12. The method according to claim 1, characterized in that the lower guides are made in the form of a flat or wedge-shaped in cross section of a strip.  13. The method according to claims 1, 12, characterized in that the lower guides provide at least one shelf in the upper third of their cross section and make them L-shaped or T-shaped, with the middle plane of the strip vertically oriented in the cross section plane passing along the geometrical location of the lowest points of the upper guide.  14. The method according to PP.5-13, characterized in that the lower and upper guides at least on part of their length are performed with a wedge-shaped angle of convergence of the faces along the length of the guide.  15. The method according to PP.5-14, characterized in that the lower guide at least from one of its ends is provided with a limb in excess of the guide over the average longitudinal axis.  16. The method according to clause 15, wherein the upper end of the bend of the lower guide is rigidly connected to the power elements of the pallet and / or the corresponding power element of the wall of the container with the formation of a hard disk.  17. The method according to PP.5-16, characterized in that at least the lower or upper guides are placed at a distance, respectively, from the working surface of the pallet or the upper edge of the container wall, not exceeding 1/3 of the height of the wall, counting from the working surface of the pallet.  18. The method according to claims 1-17, characterized in that the frame of the container is made in the form of a system of rigidly interconnected at least contour rod elements that are made of rolled and / or bent profiles.  19. The method according to p. 18, characterized in that the two opposite side walls of the container is performed with enclosing filling in the form of at least one vertically or obliquely oriented in the plane of the wall of the additional power element of the frame.  20. The method according to claim 19, characterized in that the additional power element of the frame of each of the side walls is oriented diagonally from the lower to the upper corner node of the frame of the wall.  21. The method according to claim 20, characterized in that the enclosing filling of the side walls is performed in the form of two cross diagonals.  22. The method according to p. 19, characterized in that the enclosing filling of at least two opposite side walls is performed with the presence of at least two parallel or non-parallel oriented frame elements.  23. The method according to claims 1 to 22, characterized in that the fencing of the end wall of the container is performed in the form of a lattice of rod elements and / or threads with a square, or rectangular, or rhombic, or non-equilateral oblique configuration of the cells.  24. The method according to claims 1 to 23, characterized in that the fence of at least one wall is performed with the inclusion of a fine mesh.  25. The method according to claims 1-24, characterized in that the container is provided with at least one wall and / or lid transformable with the possibility of rotation and / or shift.  26. The method according to claims 1 to 25, characterized in that the container is made of metal.  27. The method according to claims 1 to 26, characterized in that at least part of the container elements are made of corrosion-resistant material.  28. The method according to item 27, wherein at least the enclosing and power elements of the frame, located with the possibility of direct contact with food products, are made of stainless steel or aluminum alloys.  29. The method according to claims 1 to 25, characterized in that at least part of the container elements in contact with food products are made of metal plastic.  30. The method according to claims 1 to 29, characterized in that the container is trapezoidal in plan view in the form of a symmetric or asymmetric trapezoid, moreover, the end wall of the container, combined with a smaller base of the trapezoid, is made with enclosing filling, and the opposite end wall, combined with a large the base of the trapezoid, perform with enclosing filling or without it. 31. The method according to p. 30, characterized in that the container is made with a cross-section at least on a portion of the length of the container in the form of a trapezoid with a smaller base aligned with the working surface of the pallet, the trapezoid being symmetric or asymmetric with the angle of convergence of the side walls downward, constituting 1-10 ^o .  32. The method according to claim 1, characterized in that the enclosing filling and the horizontal elements of the power frame of the end wall of the container are at least partially convex in plan, in one direction or another.  33. The method according to claims 1-32, characterized in that at least the enclosing filling and horizontal elements of the power frame of one wall of the container are convex in plan.  34. The method according to PP.32 and 33, characterized in that the abutment of the end wall to at least one side wall of the container is conjugate in plan.  35. The method according to claims 1, 32-34, characterized in that the configuration in terms of at least one of the curved walls has at least a part of the length of the wall with a variable radius of curvature.  36. The method according to claims 1-35, characterized in that when installing the containers in the refrigerating chamber in the stacks, at least part of the containers are arranged in height of at least two tiers.  37. The method according to clause 36, wherein the containers are stacked with filling not more than 95% of the working height of the refrigerator.  38. The method according to claim 1, characterized in that for carrying out the process of delivery, and / or acceptance, and / or cooling, and / or transportation of the finished product, the container is additionally equipped with an insert, which is placed inside the container with the possibility of fixation, disconnection and removal.  39. The method according to p. 38, characterized in that the liner is made of a waterproof material and is equipped with a device for evacuation and sealing.  40. The method according to § 38, wherein the liner is made of isothermal material or polyethylene, or corrugated cardboard, or carton, or container board with a polyethylene gasket.  41. The method according to claim 1, characterized in that the container is made collapsible.  42. The method according to claim 1, characterized in that the container is performed with guides for installing pallets located on the inner surface of its walls.  43. The method according to claim 1, characterized in that the container is performed with at least two rolling bearings, with at least one rolling bearing installed inside the space between the rails or outside the gap between them.  44. The method according to PP.5-17, 43, characterized in that the guides perform at least one gap along the length or with a convex-concave bending, in each of which set at least one rolling support, while the lower point of support the rolling bearings are located below the lower edge of the corresponding lower guide.  45. The method according to PP.43-44, characterized in that the rolling bearings are attached to the container rigidly or with the possibility of detachment and reuse on this or other containers.  46. The method according to claims 43-45, characterized in that at least a portion of the rolling bearings is rotary in plan and / or set to rotate the container.  47. The method according to claims 43-46, characterized in that the rolling bearings are capable of their vertical axial and / or angular movement and fixation.  48. The method according to PP. 43-47, characterized in that niches are formed on the outside of the pallet, and the rolling bearings are located in niches with a fixed axis location or with the possibility of vertical axis movement, extension beyond the pallet and fixing in this position, and reverse heating.  49. The method according to PP.43-48, characterized in that the pallet is attached to the upstream part of the container with the possibility of detachment.  50. The method according to PP.43-49, characterized in that the supporting elements are attached to the corresponding end faces of the side walls with the possibility of mutual gravitational or structurally rigid fixation.  51. The method according to claim 1, characterized in that the container is equipped with a device for coupling with other or other containers.  52. The method according to p. 51, characterized in that the coupling device is located at least on the opposite end contour elements of the container pallet.  53. The method according to claim 1, characterized in that the delivery of milk is carried out according to the schedule in jars.  54. The method according to claim 1, characterized in that the milk is taken in the morning and evening.  55. The method according to claim 1, characterized in that the sorting of milk is carried out depending on the physico-chemical and bacteriological parameters, followed by its separation into the first, second and non-sorted.  56. The method according to claim 1, characterized in that the weighing of the milk is carried out in kg.  57. The method according to claim 1, characterized in that the milk is purified from mechanical impurities by filtration using a filter material.  58. The method according to claim 1, characterized in that the milk is purified using a milk separator. 59. The method according to claim 1, characterized in that the milk is purified after preheating to 35-45 ^o C. 60. The method according to claim 1, characterized in that it is possible to cold clean milk without heating when the acidity of milk is not higher than 18 ^o T and the content of the total number of microorganisms in 1 liter is not higher than 500 thousand cells.  61. The method according to claim 1, characterized in that the milk is purified by bactofugation to remove up to 98% of the microorganisms contained in it by increasing the centrifugation speed without using heat treatment. 62. The method according to claim 1, characterized in that the cooling of the milk is carried out to 2-4 ^o C.  63. The method according to p. 1, characterized in that the normalization of milk fat is carried out with skim milk or cream.  64. The method according to claim 1, characterized in that the normalization of milk by the content of dry skimmed substances is carried out by adding to the original whole milk of dried or condensed skim milk. 65. The method according to claim 1, characterized in that the pasteurization of milk is carried out at a temperature of from 65 to 95 ^o C. 66. The method according to claim 1, characterized in that the homogenization of milk is carried out at a temperature not lower than 50-65 ^o C.  67. The method according to claim 1, characterized in that after pasteurization, the milk is poured into containers.  68. The method according to claim 1, characterized in that the fermentation of milk is carried out at a temperature that is set depending on the type of product.  69. The method according to claim 1, characterized in that the fermentation of milk in the production of dairy products in a thermostatic manner is carried out after pouring the fermented milk into a container.  70. The method according to claim 1, characterized in that the fermentation of milk in the production of fermented milk products by the reservoir method is carried out before filling it into containers. 71. The method according to claim 1, characterized in that the storage of milk and dairy products is carried out at 2-6 ^o C.  72. The method according to claim 1, characterized in that in the production of fermented milk products in a thermostatic way, the bottling is carried out after fermentation.  73. The method according to claim 1, characterized in that in the production of yogurt "Ordinary" as a sourdough, pure cultures of streptococcus dairy streptococcus with the addition of streptococcus diacetilactis flavoring bacteria are used. 74. The method according to PP.1, 73, characterized in that the souring of milk is carried out at 28-30 ^o C.  75. The method according to claim 1, characterized in that in the production of yogurt "Mechnikovskaya" along with milk streptococci, a culture of Lactobacterium bulgarieum is used. 76. The method according to item 75, wherein the ripening is carried out at 38 ^o C.  77. The method according to claim 1, characterized in that in the production of yogurt "South" as a sourdough, pure cultures of Streptococcus thermophiles and Lactobacterium bulgarieum are used.  78. The method according to p, characterized in that along with streptococcus thermophiles and Lactobacterium bulgarieum use pure cultures of milk yeast. 79. The method according to PP.77 and 78, characterized in that the fermentation of milk is carried out at 45-50 ^o C.  80. The method according to claim 1, characterized in that in the production of yogurt, Lmarum lactic acid bacilli, thermophilic streptococcus and milk yeast are used as starter culture.  81. The method according to PP.1, 80, characterized in that as a dairy base using a thermal mixture of milk and cream.  82. The method according to claims 1, 80, characterized in that thermophilic lactic streptococci are used as starter culture. 83. The method according to PP.1, 80, characterized in that the ripening is carried out at 40-42 ^o C.  84. The method according to claim 1, characterized in that in the production of acidophilus curdled milk as a sourdough, pure cultures of Lactobacterium acidophilun are used, along with pure cultures of lactic streptococcus.  85. The method according to claim 1, characterized in that in the production of varenets, sterilized milk is used as the milk base.  86. The method according to claims 1, 85, characterized in that thermophilic lactic streptococci and Bulgarian bacillus are used as starter culture.  87. The method according to claim 1, characterized in that in the production of katyk, cow's, buffalo or sheep’s milk is used as the basis.  88. The method according to PP.1, 87, characterized in that the milk is subjected to languishing.  89. The method according to claims 1, 88, characterized in that Lmarun lactobacillus thermophilic streptococci and milk yeast are used as starter culture.  90. The method according to claim 1, characterized in that in the production of yogurt as a dairy base using a mixture of pasteurized and dried whole or skim milk.  91. The method according to PP.1, 90, characterized in that as the sourdough use lactic streptococcus and Bulgarian bacillus.  92. The method according to claims 1, 90, characterized in that before pasteurization sugar is added to the resulting mixture.  93. The method according to PP. 1, 90, 94, characterized in that before filling the syrup from fruits and berries is added to the sweet mixture. 94. The method according to p. 90, characterized in that the fat content of the finished product is 4 or 6%
95. The method according to claim 1, characterized in that in the production of acidophilus milk, mucous and non-mucous races of the acidophilus bacillus Lacidophilum are used as yeast. 96. The method according to PP.1, 95, characterized in that the ripening is carried out at 42-45 ^o C for 3-4 hours  97. The method according to claim 1, characterized in that in the production of acidophilus use a combination of yeast, consisting of cultures of acidophilus bacillus, lactic streptococcus and kefir yeast in an amount of 2-3% each. 98. The method according to PP.1, 97, characterized in that the fermentation temperature is 32-36 ^o C.  99. The method according to claim 1, characterized in that in the production of acidophilus-yeast milk, acidophilus bacillus and milk yeast are used as starter culture. 100. The method according to PP.1, 99, characterized in that the ripening is carried out in a thermostat at 30 ^o C to an acidity of 100 120 ^o T.  101. The method according to p. 1, characterized in that in the production of the Snezhok drink, thermophilic races of lactic streptococcus and Bulgarian rods in a ratio of 4: 1 are used as starter culture.  102. The method according to claims 1, 101, characterized in that sugar is added to milk before pasteurization.  103. The method according to claims 1, 101, characterized in that before bottling fruit and berry syrups are introduced into the product.  104. The method according to p. 1, characterized in that in the production of the Yuzhny drink pure cultures of thermophilic streptococcus and Bulgarian bacillus are used as starter culture with a ratio of 4: 1, respectively. 105. The method according to claims 1, 104, characterized in that the milk is fermented at 45 ^o C to an acidity of 70 80 ^o T.  106. The method according to claim 1, characterized in that in the production of kefir, kefir fungi are used for fermentation, which are cultivated in milk with a fungus: milk ratio of 1:20. 107. The method according to claims 1, 106, characterized in that the ripening is carried out at 20-22 ^o C for 14-16 hours 108. The method according to PP.1, 106, characterized in that after ripening kefir is kept for 4 8 hours at 12 16 ^o C.  109. The method according to claims 1, 106, characterized in that before pasteurization ascorbic acid is added to normalized milk at the rate of 100 g per 1000 l of milk for preschool children, 200 g per 1000 l of milk for school children and adults.  110. The method according to claim 1, characterized in that in the production of the Aeran fermented milk product, ferments are used in equal parts prepared on pure cultures of mesophilic lactic streptococcus and Bulgarian bacillus, as well as yeast, fermenting and non-fermenting lactose. 111. The method according to claims 1, 110, characterized in that the fermentation is carried out at 30 35 ^o To acidity 160 200 ^o T.  112. The method according to claim 1, characterized in that in the production of koumiss and as a milk base, mare’s milk with a fat content of 1.5% casein 1, 2% milk sugar 6.5% or skim milk with sugar is used.  113. The method according to claims 1, 112, characterized in that pure cultures of Bulgarian, acidophilic bacillus and milk yeast fermenting lactose and sucrose are used as starter culture. 114. The method according to claims 1, 112, characterized in that the fermentation is carried out at 26-28 ^o C for 5 6 hours to an acidity of 75 85 ^o T.  115. The method according to claims 1, 112, wherein the product is aerated after ripening. 116. The method according to PP. 1, 112, characterized in that after pouring koumiss for better development of yeast is kept at 16 20 ^o C for 2 hours  117. The method according to p. 1, characterized in that in the production of sour cream, the cream obtained by separating milk is used as the milk base.  118. The method according to claims 1, 117, characterized in that after cooling, the sour cream is ripened.  119. The method according to claims 1, 117, characterized in that the cooling and physical ripening of sour cream, packaged in large containers, is 24 28 hours, in small containers 6 8 hours 120. The method according to PP.1, 117, characterized in that the filling of sour cream is carried out at 6-15 ^o C. 121. The method according to claims 1, 117, characterized in that during the production of sour cream "Dietary" cream pasteurization is carried out at 85 89 ^o C or at a temperature equal to 90 93 ^o C.  122. The method according to PP. 1, 121, characterized in that as a starter culture, a combined starter culture is used from cultures of mesophilic and thermophilic lactic streptococci in a ratio of 4: 1, respectively. 123. The method according to PP.1, 121, characterized in that the fermentation is carried out for 6 to 12 hours to obtain a clot with an acidity of 65 70 ^o T. 124. The method according to claims 1, 117, characterized in that after pouring the sour cream is sent to refrigeration chambers with a temperature of 0 6 ^o C for cooling and physical maturation for 3 to 6 hours 125. The method according to PP. 1, 117, characterized in that the acidity of the product is 70 100 ^o T. 126. The method according to PP. 1, 117, 121, characterized in that when producing sour cream of 15% fat for normalization, along with whole and skim milk, buttermilk with an acidity of not more than 19 ^o T, density not less than 1,028 g / cm ³ obtained in the production of sweet cream butter is used . 127. The method according to claims 1, 117, 121, characterized in that the pasteurization is carried out at 86 90 ^° C with a holding time of 20 s to 10 minutes or at 92 - 96 ^° C without holding or with a holding time of up to 5 minutes.  128. The method according to claim 1, characterized in that the homogenization of the cream is carried out at a pasteurization temperature and a pressure of 8 to 12 MPa.  129. The method according to claims 1, characterized in that when using the thermostatic method, homogenization is allowed before pasteurization. 130. The method according to PP, 121, characterized in that the cream is homogenized at 50 70 ^o C and a pressure of 8 to 12 MPa. 131. The method according to claims 1, 117, 121, characterized in that the fermentation of the product is carried out to an acidity of 55 75 ^o T not more than 12 hours  132. The method according to PP.117, 121, characterized in that in order to obtain a dense clot in the cream make rennet powder, beef or pork papsin, VNIIMS enzyme preparations, which are combinations of various types of pepsin or rennet powder.  133. The method according to p, characterized in that the enzyme is added at the rate of 0.001 0.01 g per tonne of cream. 134. The method according to PP 132 and 133, characterized in that before making the enzyme is dissolved in 100 150 ml of boiled water with a temperature of 30 35 ^o With the subsequent introduction of an aqueous solution of the enzyme in 10 20 l of warm milk, designed to normalize the cream.  135. The method according to PP. 1, 117, 121, 126, characterized in that in the production of sour cream with milk protein additives in cream before homogenization and pasteurization, a pre-prepared filler is introduced. 136. The method according to p. 135, characterized in that the dry filler is dissolved in milk or cream at 40 to 60 ^o With vigorous stirring for 30 to 40 minutes  137. The method according to p, characterized in that the filler uses sodium caseinate in dry or liquid form, cow skimmed milk powder, condensed skim milk, moist curd sodium caseinate, food caseinates, food soluble co-precipitates, fresh milk food protein. 138. The method according to claims 1, 135, characterized in that after the introduction of fillers, the cream is homogenized at a temperature of 45 ^o C and a pressure of 12 18 MPa. 139. The method according to PP.1, 135, characterized in that the pasteurization of the homogenized cream is carried out at 90 95 ^o With a shutter speed of 15 to 20 ^C. 140. The method according to claims 1, 117, 121, 126, characterized in that the fermentation temperature is 21 27 ^o C.  141. The method according to claims 1, 117, 121, 126, characterized in that the filling of sour cream with a filler is carried out in small packaging with a capacity of 200, 250 and 500 g. 142. The method according to claims 1, 117, 121, 126, 135, characterized in that in the production of sour cream enriched with milk protein, 1 5% of the starter culture of mesophilic lactic acid streptococci cultures is added to cream cooled to 28 30 ^{° C.} .  143. The method according to PP.1, 142, characterized in that as a milk protein use small diet low-fat cottage cheese.  144. The method according to p, characterized in that the cottage cheese is introduced into the cream after ripening. 145. The method according to claims 1, 117, 121, 126, 135, characterized in that the acidity of sour cream is 65 70 ^o T.  146. The method according to PP. 1, 117, 121, 126, 135, characterized in that as a starter culture, mesophilic and thermophilic lactic streptococci are used in a ratio of 1: 1, 1: 2. 147. The method according to claims 1, 117, 121, 126, 135, characterized in that the ripening is carried out at 40 45 ^o C. 148. The method according to claims 1, 117, 121, 126, 135, characterized in that the acidity of sour cream is not lower than 55 ^o T.  149. The method according to claims 1, 117, 121, 126, 135, characterized in that the product is bottled between cooling and sorting.  150. The method according to claims 1, 117, characterized in that in the production of sour cream protein-dietary 7 and 10% fat before normalization, the cream is injected with a concentrate of active casein in liquid and dry form. 151. The method according to p. 150, characterized in that the liquid concentrate has a mass fraction of solids of about 18% dry about 96%
152. The method according to p, characterized in that the liquid concentrate is introduced in an amount of 250 kg per 1 ton of sour cream, and dry at the rate of 47 kg per 1 ton of sour cream.  153. The method according to p. 150, characterized in that the liquid concentrate is introduced into the cream without preliminary preparation with stirring. 154. The method according to p. 150, characterized in that the dry concentrate before application is dissolved in cream with a temperature of 45 60 ^o C. 155. The method according to p. 150, characterized in that the cream with a concentrate of native casein after normalization is homogenized at a temperature not lower than 45 ^o C and a pressure of 14 18 MPa in a single-stage mode. 156. The method according to PP.1, 117, 121, 126, 135, 150, characterized in that in the production of sour cream "Protein" acidity is 80 120 ^o T.  157. The method according to claims 1, 117, 121, 126, 135, 150, characterized in that in the production of acidophilus sour cream, the souring is carried out by fermentation prepared on pure cultures of acidophilus bacillus and reinforcing streptococcus. 158. The method according to PP. 1, 117, 121, 126, 135, 150, characterized in that the fermentation is carried out at 40 44 ^o C. 159. The method according to claims 1, 117, 121, 126, 135, 150, characterized in that the yeast is added in an amount of 5 7% by weight of cream with an acidity of 180-200 ^o T. 160. The method according to claims 1, 117, 121, 126, 135, 150, characterized in that after applying the starter culture, the cream is kept for 1 3 hours at 40 42 ^o C until the cream reaches an acidity of 30 40 ^o T.  161. The method according to claims 1, 117, 121, 126, 135, 150, 156, characterized in that in the production of Sour cream "Children's" part of the milk fat is replaced with vegetable fat. 162. The method according to PP.1, 117, 121, 126, 135, 150, 156, characterized in that the fermentation is carried out at 38 43 ^o C. 163. The method according to p, characterized in that the sourdough prepared on pure cultures of acidophilus bacillus and aromatizing streptococci, contribute in the amount of 10%
164. The method according to claims 1, 117, 121, 126, 135, 150, 156, characterized in that deodorized refined vegetable oil is added to the fermented cream with constant stirring.  165. The method according to p. 161, characterized in that corn or sunflower oil is used as vegetable oil. 166. The method according to p, characterized in that the mixture of cream with oil is cooled to 4 ^° C and kept at this temperature for 1 hour 167. The method according to claim 1, characterized in that after exposure the mixture is heated to 20 25 ^o With subsequent homogenization at a pressure of 15 17 MPa.  168. The method according to claims 1, 117, 121, 126, 135, 150, 156, characterized in that, in the production of "Special" sour cream, reconstituted cream is used as raw material using milk fat or baked milk as the main fat-containing component.  169. The method according to claims 1, 117, 121, 126, 135, 150, 156, characterized in that in the production of Special sour cream, reconstituted cream is used as raw material with 20 50% fresh natural cream pre-homogenized and added to it pasteurized. 170. The method according to claims 1, 117, 121, 126, 135, 150, 156, characterized in that in the production of Special Sour Cream of 10% fat, 1/4 of the natural or reconstituted milk is loaded into the container and heated to 40 50 ^o C.  171. The method according to p. 170, characterized in that after heating the estimated amount of salts is added to the raw materials. 172. The method according to p. 171, characterized in that as salts use sodium phosphate disubstituted 12-aqueous and sodium citric acid trisubstituted in an amount of 0.005%
173. The method according to p. 171, characterized in that after adding salts to the resulting mixture make skimmed milk powder. 174. The method according to claims 1, 117, 121, 126, 135, 150, 156, characterized in that the pasteurization is carried out at 76 78 ^o With exposure for 10 minutes 175. The method according to claim 1, characterized in that after pasteurization the resulting mixture is cooled to 60 70 ^o C.  176. The method according to claims 1, 117, 121, 126, 135, 150, 156, characterized in that pre-melted melted butter or milk fat is added to the cooled pasteurized mixture. 177. The method according to claims 1, 117, 121, 126, 135, 150, 156, characterized in that the homogenization is carried out at a temperature of 60 70 ^o C and a pressure of 7 9 MPa in a single-stage mode.  178. The method according to p, characterized in that after homogenization, the fat emulsion is mixed with the rest of the milk. 179. The method according to PP.1, 117, 121, 126, 135, 150, 156, characterized in that in the production of sour cream "Special" 20% fat after loading the entire volume of liquid products and dissolving skimmed milk powder at 40 50 ^o With the mixture is cooled to 6 8 ^o C and incubated for 2 to 4 hours  180. The method according to 179, characterized in that milk fat is introduced into the mixture and mixed for 10 15 minutes. 181. The method according to PP.1, 117, 121, 126, 135, 150, 156, characterized in that the mixture is pasteurized at 85 87 ^o With a shutter speed of 15 20 min or at 75 ^o With a shutter speed for 10 min, followed by a decrease temperatures up to 60 - 70 ^o C.  182. The method according to claim 1, characterized in that the homogenization is carried out at a pressure of 7 to 12 MPa.  183. The method according to claim 1, characterized in that in the production of the fermented milk product "Sour cream" use additives.  184. The method according to p, characterized in that pectin, carotene, a mixture of pectin with carotene, carrot and apple puree are used as additives.  185. The method according to claim 1, characterized in that as the starter culture use a starter culture consisting of mesophilic lactic streptococci and flavoring bacteria. 186. The method according to claims 1, 117, 121, 126, 135, 150, 156, characterized in that in the production of amateur sour cream using cream with a fat content of 44.5% and acidity not higher than 16 ^o T. 187. The method according to p, characterized in that the fat content of lactic sour cream is 40%
188. The method according to claim 1, characterized in that the pasteurization of the cream is carried out at 92 95 ^o C for 10 20 minutes  189. The method according to claims 1, 117, 121, 126, 135, 150, 156, characterized in that the starter culture on pure cultures of thermophilic and mesophilic lactic streptococci, taken in equal proportions, is prepared in sterilized skim milk. 190. The method according to claims 1, 117, 121, 126, 135, 150, 156, characterized in that the yeast is introduced in an amount of 2 5% at 45 50 ^o C. 191. The method according to claim 1, characterized in that the fermented cream have a mass fraction of fat of at least 40% and solids up to 45%
192. The method according to claims 1, 117, 121, 126, 135, 150, 156, characterized in that the fermented cream is mixed and left for 14 to 16 hours for ripening. 193. The method according to claims 1, 117, 121, 126, 135, 150, 156, characterized in that the fermentation is carried out at a temperature not lower than 25 30 ^o C.  194. The method according to claim 1, characterized in that in the production of a dairy product, vegetable protein and vegetable oil are used. 195. The method according to claim 1, characterized in that in the production of the fermented milk product a fat emulsion is prepared with a mass fraction of fat of 30%
196. The method according to p, characterized in that the emulsion is prepared by introducing vegetable oil, vegetable isolated protein into pasteurized skim milk. 197. A method of storing and preparing for sale of milk and dairy products, including placing packaged products in containers, stacking them, holding and preparing for sale, characterized in that at least part of the operations for placing packaged products in containers, and / or installation their stacks, and / or endurance, and / or preparation for implementation is carried out using an airtight device made in the form of a container having at least three walls with a spatial configuration in the form of a cr at least part of a cube, or parallelepiped, or prism with a trapezoidal configuration in plan, or in the form of a complex polyhedron with non-parallel or partially non-parallel faces, the container height being 1/2 1/25 of the stack height, its width 1/2 1/36 from the total width of the stacked rows of stacks, and its length 1/2 1/78 of the total length of the stacked rows of stacks, the container has a rigid pallet with a solid or partially aerosol transparent work surface and a power frame mounted on it and / whether there is an air-transparent fence of at least a part of the walls, and the air-transparent fence of at least two opposite walls of the container is made in the form of power rod vertically or cross-obliquely oriented elements, and the air-transparent fence connecting their walls is made in the form of a lattice, or lattice with the inclusion of power elements, or mesh, or in the form of combinations thereof, while the container is equipped with at least two parallel upper support elements, which are made in the form of They are located at the upper end faces of the opposing bearing side walls, and at least two lower parallel supporting upper supporting elements, the longitudinal axes of which are aligned with the average vertical plane of the corresponding side walls, the bearing surface of the lower supporting elements being made in the cross section of a convex or concave in the form of faces conjugated at an angle, or a curvilinear or combined configuration of combinations of curvilinear and rectilinear sections, and the upper surface of the upper supporting elements is made in the cross section respectively concave or convex, and when the containers are stacked, the lower supporting element of the upper container is combined or at least partially placed in the upper supporting element of the downstream container, while the lower and / or upper supporting the elements are attached to the corresponding end faces of the side walls of the container directly and / or at a distance through intermediate power elements, and the installation of their stack they are made by installing the container on the lifting mechanism on the engagement elements, which are placed on the lower side of the container pallet in the form of at least two zc-shaped, or trapezoidal, or combined configuration of eyes, equipped with power guides located symmetrically parallel to the axis passing through the center of the eye normal to its cross section and / or symmetrically with respect to the average vertical plane of the container, while keeping the milk and sour-milk products carried out at 0 8 ^o With the supply of chilled air, the latter being fed into the refrigerator through openings that are located in the upper third of at least one of the walls of the chamber. 198. The method according to p. 197, characterized in that the height of the container from the working surface of the pallet to the upper edge of the side walls is taken equal to 0.85
1.7 m  199. The method according to PP.197 and 198, characterized in that the width of the container between the inner faces of the walls is taken equal to 0.95 1.7 m  200. The method according to PP. 197, 199, characterized in that the length of the container is taken equal to 1.0 1.6 from its width.  201. The method according to PP.197, 200, characterized in that the upper and / or lower guides are made in the form of corner, rolling or bent profiles, and all the guides are installed with a bell up or respectively down.  202. The method according to PP.197 200, characterized in that the upper and / or lower guides are curved in the cross section, and the convexity of the curved profile of the upper and / or lower guides is oriented in the same direction up or down within one or two walls of the container.  203. The method according to p. 202, characterized in that the radius of curvature of the cross section of the guides is variable at least in part of the width of the cross section.  204. The method according to PP.202 and 203, characterized in that the radius of curvature of the cross section of the guides is constant at least one or more sections of the cross section.  205. The method according to claim 201, characterized in that the guides in the cross section are made in the form of unequal corners with zero or equal offset of the lines of the vertices of the corner profiles relative to the average vertical plane of the wall.  206. The method according to p. 205, characterized in that the offset lines of the vertices of the corner profiles of the guides of the two opposite walls of the container are symmetrical with respect to the vertical plane of symmetry of the container parallel to the specified walls.  207. The method according to PP.201, 203 206, characterized in that the angles formed by at least the inner faces of the upper rails are equal to or greater than the angles formed by the outer edges of the lower rails.  208. The method according to p, characterized in that the lower guides are made in the form of a flat or wedge-shaped in cross section of a strip.  209. The method according to PP.197, 208, characterized in that the lower guides provide at least one shelf in the upper third of their cross section and make them L-shaped or T-shaped, with the middle plane of the strip vertically oriented in the cross section plane passing along the geometrical location of the lowest points of the upper guide.  210. The method according to PP.201 209, characterized in that the lower and upper guides at least part of their length are performed with a wedge-shaped angle of convergence of the faces along the length of the guide.  211. The method according to PP.201 210, characterized in that the lower guide at least at one end thereof is provided with a limb in excess of the guide over the average longitudinal axis.  212. The method according to p. 211, characterized in that the upper end of the bend of the lower guide is rigidly connected to the power elements of the pallet and / or the corresponding power element of the container wall to form a hard disk.  213. The method according to PP.201 212, characterized in that at least the lower or upper guides are placed at a distance, respectively, from the working surface of the pallet or the upper edge of the container wall, not exceeding 1/3 of the height of the wall, counting from the working surface of the pallet.  214. The method according to PP.197 213, characterized in that the frame of the container is made in the form of a system of rigidly interconnected at least contour rods of elements that are made of rolled and / or bent profiles.  215. The method according to p. 214, characterized in that the two opposite side walls of the container are made with enclosing filling in the form of at least one vertically or obliquely oriented in the plane of the wall of the additional power element of the frame.  216. The method according to p. 215, characterized in that the additional power element of the frame of each of the side walls is oriented diagonally from the lower to the upper corner node of the frame of the wall.  217. The method according to p, characterized in that the enclosing filling of the side walls is performed in the form of two cross diagonals.  218. The method according to p. 215, characterized in that the enclosing filling of at least two opposite side walls is performed with the presence of at least two parallel or non-parallel oriented frame elements.  219. The method according to PP. 197 218, characterized in that the fencing of the end wall of the container is made in the form of a lattice of rod elements and / or threads with a square, or rectangular, or rhombic, or non-equilateral oblique configuration of the cells.  220. The method according to PP.197 219, characterized in that the fence of at least one wall is performed with the inclusion of a fine mesh.  221. The method according to PP.197 220, characterized in that the container is provided with at least one transformable with the possibility of rotation and / or shift of the wall and / or lid.  222. The method according to PP.197 221, characterized in that the container is made of metal.  223. The method according to PP.197 222, characterized in that at least part of the container elements are made of corrosion-resistant material.  224. The method according to p. 233, characterized in that at least the enclosing and power elements of the frame, located with the possibility of direct contact with food products, are made of stainless steel or aluminum alloys.  225. The method according to PP.197 221, characterized in that at least part of the contacting with food products of the container elements are made of metal.  226. The method according to PP. 197 225, characterized in that the container is made trapezoidal in plan in the form of a symmetric or asymmetric trapezoid, moreover, the end wall of the container, combined with a smaller base of the trapezoid, is made with enclosing filling, and the opposite end wall, combined with a large base of the trapezoid, is made with enclosing filling or without it. 227. The method according to p. 226, characterized in that the container is performed with a cross-section at least on a part of the container length in the form of a trapezoid with a smaller base aligned with the working surface of the container pallet, the trapezoid being symmetric or asymmetric with the angle of convergence of the side walls down constituting 1 10 ^o .  228. The method according to p. 97, characterized in that the enclosing filling and horizontal elements of the power frame of the end wall of the container are performed at least partially convex in plan in one direction or another.  229. The method according to PP.197 228, characterized in that at least the enclosing filling and horizontal elements of the power frame of one wall of the container are convex in plan.  230. The method according to PP.228 and 229, characterized in that the abutment of the end wall to at least one side wall of the container is conjugate in plan.  231. The method according to PP. 197, 228 230, characterized in that the configuration in plan of at least one of the curved walls has at least a part of the length of the wall with a variable radius of curvature.  232. The method according to PP.197 213, characterized in that when installing the containers in the refrigerating chamber in the stacks, at least a part of the containers are arranged in height of at least two tiers.  233. The method according to p. 232, characterized in that the containers are stacked with filling not more than 95% of the working height of the refrigerating chamber.  234. The method according to p. 97, characterized in that for the delivery process, and / or acceptance, and / or cooling, and / or transportation of the finished product, the container is additionally equipped with an insert, which is placed inside the container with the possibility of fixation, disconnection and removal.  235. The method according to p. 234, characterized in that the liner is made of a waterproof material and is equipped with a device for evacuation and sealing.  236. The method according to p. 234, characterized in that the liner is made of isothermal material, or polyethylene, or corrugated cardboard, or carton, or container board with a polyethylene gasket.  237. The method according to p, characterized in that the container is made collapsible.  238. The method according to p, characterized in that the container is carried out with guides for installing pallets located on the inner surface of its walls.  239. The method according to p, characterized in that the container is performed with at least two rolling bearings, at least one rolling bearing is installed inside the space between the rails or outside the gap between them.  240. The method according to PP.202 213 and 239, characterized in that the guides are made with at least one gap in length or with a convex-concave bend, in each of which at least one rolling support is installed, the lower bearing point of the rolling support placed below the edge of the corresponding lower guide.  241. The method according to PP.239 and 240, characterized in that the rolling bearings are attached to the container rigidly or with the possibility of detachment and reuse on this or other containers.  242. The method according to PP.239 241, characterized in that at least part of the rolling bearings are rotary in plan and / or set to perform rotary movements of the container.  243. The method according to PP.239 242, characterized in that the rolling bearings perform with the possibility of their vertical axial and / or angular movement and fixation.  244. The method according to PP.239 243, characterized in that niches are formed on the outside of the pallet, and the rolling bearings are placed in niches with a fixed axis location or with the possibility of vertical axis movement, extension beyond the pallet and fixing in this position and re-warming .  245. The method according to PP.239 244, characterized in that the pallet is attached to the upstream part of the container with the possibility of disconnection.  246. The method according to PP.239 245, characterized in that the supporting elements are attached to the corresponding end faces of the side walls with the possibility of mutual gravitational or structurally rigid fixation.  247. The method according to p, characterized in that the container is equipped with a device for coupling with other or other containers.  248. The method according to p. 247, characterized in that the coupling device is located at least on the opposite end contour elements of the container pallet. 249. The method according to p, characterized in that the extract of milk is carried out at 0 8 ^o With no more than 36 hours from the end of the process.  250. The method according to PP.198 and 199, characterized in that the milk is held at the manufacturer's factory for no more than 18 hours. 251. The method according to p. 197, characterized in that the aging of the dairy products is carried out for no more than 36 hours at a temperature not exceeding 8 ^o C.

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