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Молочнохозяйственный вестник, №3 (15), III кв. 2014
119
ческая новизна работы подтверждена патентом № 2490920 «Способ производства
сгущенного молочного продукта с сахаром».
Summary
Recent years have seen a dynamic development of new dairy industry production trends
associated with products having a complex composition that consists of milk powder,
whey powder and vegetable fats as raw materials and fructose as a sweetener. Along
with fructose, starchy syrup is known to be used in confectionery, beer, soft drinks and
canned fruits manufacture. The aim of the work is to develop a technology that allows
producing a sweetened condensed milk product with a partial replacement of sucrose by
the caramel acid syrup. In order to determine the substitute proportion the samples of
sweetened condensed milk product with sucrose replacement by the starchy syrup from
a 0 to 50% proportion are produced by the recombining method in vitro. Taking into
consideration the study results it can be concluded that the recommended proportion
of the sugar substitute for the starchy acid syrup, having permitted organoleptic and
physicochemical quality metrics and meeting the requirements of GOST (State Standard
Specification) R 53436-2009, is 20–30 %. The results of the laboratory studies are
approved at OAO “Educational and Experimental Dairy Plant” the Vereschagin State
Dairy Farming Academy of Vologda”, Vologda region. The results of the experimental
and industrial production make it possible to establish that, according to its organoleptic
and physicochemical quality metrics, the sweetened condensed milk product with syrup
meets the requirements of GOST (State Standard Specification) R 53436-2009 and
the proposed technology turns out to be promissory and can be recommended for
its use in the manufacture process. The scientific and technical novelty of the work is
proved by the patent №2490920 “The method for sweetened condensed milk product
manufacture”.
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