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Summary
The aim of the work is to evaluate storage properties of the developed concentrated
milk product with sugar. In accordance with the purpose the study object is the samples
of concentrated milk product with sugar where skimmed milk has been replaced for
10, 20 and 25% by dry demineralized whey. The samples have been developed by
recombination method, stored for 14 months, and periodically analyzed. They were
determined physicochemical and organoleptic quality indicators. Mass fraction of
solids has been measured by the refractometer, viscosity - by Hoppler viscometer,
active acidity - by pH meter, water activity by using a hygrometer Rotronic HygroPalm.
Particle size distribution of lactose crystals has been determined by Biolar microscope.
As a result, it has been found that by increasing the proportion of demineralized whey
dry mass the viscosity increases in all the samples, the average linear dimension of
the crystals increases slightly. In general, the viscosity average linear crystal size and
acidity are active in the range admissible for dairy products preserved with sugar. The
water activity of all samples is 0.73—0.80 units, reflecting the relatively high storage
stability produced products. As a result, it has been found that dry demineralized whey
should be encouraged in the manufacture of sweet concentrated milk products with a 12
months shelf life. By organoleptic quality designed product is not inferior to traditional
sweetened condensed milk.
Молочнохозяйственный вестник, №2 (22), II кв. 2016
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РЕФЕРАТЫ
Электронная Научная СельскоХозяйственная Библиотека