Scientific development for the cooling temperature of the concentrated dairy product with sugar and malt extract
A two-stage cooling method of the concentrated dairy product with sugar and malt extract is calculated in the article. The given method is based on the principle that cooling rate must outpace lactose crystallization rate. As a result of a pilot check it was found that two-stage cooling method can improve the quality of a finished product compared to a conventional one due to reducing an average size of lactose crystals.
Scientific development for the cooling temperature of the concentrated dairy product with sugar and malt extract
A two-stage cooling method of the concentrated dairy product with sugar and malt extract is calculated in the article. The given method is based on the principle that cooling rate must outpace lactose crystallization rate. As a result of a pilot check it was found that two-stage cooling method can improve the quality of a finished product compared to a conventional one due to reducing an average size of lactose crystals.
Influence of dry demineralised milk whey on the storage of concentrated milk products
The samples of concentrated milk products have been developed in laboratory conditions. The samples have different proportions of skimmed milk powder replacement on dry demineralized milk whey. These samples have been stored for 14 months and analyzed periodically. As a result, it has been found that physical, chemical and organoleptic properties of the developed products meet in general the requirements of standard documentation for traditional sweetened condensed milk manufacture.
Influence of dry demineralised milk whey on the storage of concentrated milk products
The samples of concentrated milk products have been developed in laboratory conditions. The samples have different proportions of skimmed milk powder replacement on dry demineralized milk whey. These samples have been stored for 14 months and analyzed periodically. As a result, it has been found that physical, chemical and organoleptic properties of the developed products meet in general the requirements of standard documentation for traditional sweetened condensed milk manufacture.
Sweet concentrated milk product
Samples of sweet concentrated milk product with partial replacement of sucrose to glucose - fructose syrup have been developed. The extract of Jerusalem artichoke has been added into the product. Physical-chemical indicators have been studied in the developed samples. It has been found out that the product generally corresponds to the quality indicators of the traditional sweet condensed milks except that of sucrose.
Sweet concentrated milk product
Samples of sweet concentrated milk product with partial replacement of sucrose to glucose - fructose syrup have been developed. The extract of Jerusalem artichoke has been added into the product. Physical-chemical indicators have been studied in the developed samples. It has been found out that the product generally corresponds to the quality indicators of the traditional sweet condensed milks except that of sucrose.
