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Молочнохозяйственный вестник, №2 (18), II кв. 2015
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Summary
The aim of this paper is the development of a concentrated milk product with sugar
and the study of its physical and chemical and organoleptic quality indicators. The use
of whey in the production of concentrated milk products with sugar enables to cope
with problems of more complete utilization of by-milk-protein raw materials. Under
laboratory conditions samples of the concentrated milk product with different proportions
of skim milk powder replacement to the dry demineralized whey were produced. In the
samples physical and chemical and organoleptic quality indicators were determined.
The result determined that, the developed products in total correspond to requirements
of normative documents on the traditional condensed milk with sugar. During research
it was found that the replacement of skim milk powder to the dry demineralized whey
is more than 20 % impractical because it leads to the increase in the average size of
lactose crystals by 28-30 %.Therefore, it is recommended to add the dry demineralized
whey to the product in the amount of 10-20 % according to the weight of skim milk
powder. The usage of milk whey in the recipe of the concentrated milk product with
sugar allows increase the biological value of the product, as a comparative amino acid
imminent of whey and milk proteins improves it.
Электронная Научная СельскоХозяйственная Библиотека