Yogurt for preschool and schoolchildren
The present article gives the recipe of the fermented milk product with malt and malt extract intended for feeding preschool and schoolchildren. The authors have produced the product samples and have studied their organoleptic as well as physical and chemical quality indicators, which proved that the developed product meets the regulatory requirements according to the basic parameters, the exception being the sucrose content.
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.
An alternative replacement for traditional preserving agent in dairy industry
In the laboratory rekombination method samples of concentrated milk product with sugar and malt extract were produced. The developed product was analyzed for physical and chemical, organoleptic and microbiological quality indicators. Besides the vitamin, mineral and carbohydrate composition of concentrated milk product with replacement of 10 % sucrose on malt extract was studied. It was established that the vitamin content increases by 6-9 times, minerals 1.5-3 times. Introduction of malt extract leads to diversity of the carbohydrate profile of the developed product.
An alternative replacement for traditional preserving agent in dairy industry
In the laboratory rekombination method samples of concentrated milk product with sugar and malt extract were produced. The developed product was analyzed for physical and chemical, organoleptic and microbiological quality indicators. Besides the vitamin, mineral and carbohydrate composition of concentrated milk product with replacement of 10 % sucrose on malt extract was studied. It was established that the vitamin content increases by 6-9 times, minerals 1.5-3 times. Introduction of malt extract leads to diversity of the carbohydrate profile of the developed product.
Ice-cream on the malt extract basis
The article substantiates the ice-cream recipe of using malt extract. Product producing is made as well as its organoleptic and physical-chemical quality indicators are studied, showing the prospective development of the designed product.
Ice-cream on the malt extract basis
The article substantiates the ice-cream recipe of using malt extract. Product producing is made as well as its organoleptic and physical-chemical quality indicators are studied, showing the prospective development of the designed product.
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.
Development of concentrated sweet milk products based on curd whey
В лабораторных условиях способом рекомбинирования были вы- работаны образцы концентрированного молочного продукта с частичной заменой сухого обезжиренного молока и воды на жидкую творожную молочную сыворотку. В результате установлено, что разработанный продукт по физико-химическим и по органолептическим показателям качества в целом соответствуют требованиям нормативной документации на традиционное сгущенное молоко с сахаром. Ис- пользование жидкой творожной молочной сыворотки в рецептуре концентриро- ванного молочного продукта с сахаром позволяет повысить биологическую цен- ность продукта.
Development of concentrated sweet milk products based on curd whey
В лабораторных условиях способом рекомбинирования были вы- работаны образцы концентрированного молочного продукта с частичной заменой сухого обезжиренного молока и воды на жидкую творожную молочную сыворотку. В результате установлено, что разработанный продукт по физико-химическим и по органолептическим показателям качества в целом соответствуют требованиям нормативной документации на традиционное сгущенное молоко с сахаром. Ис- пользование жидкой творожной молочной сыворотки в рецептуре концентриро- ванного молочного продукта с сахаром позволяет повысить биологическую цен- ность продукта.
Economic efficiency of canned milk product with sugar, malt and malt extract production
The work was carried out on marketing researches of the canned dairy products market of the Vologda region and the calculation of economic efficiency of the products developed on the basis of malt and malt extract production. The results of the calculation showed that the cost of new products does not exceed the desired potential customers the price established in the course of marketing research. Also, the advantage of the developed canned milk products with sugar is the increased nutritive and biological value in contrast the traditional canned milk.
Economic efficiency of canned milk product with sugar, malt and malt extract production
The work was carried out on marketing researches of the canned dairy products market of the Vologda region and the calculation of economic efficiency of the products developed on the basis of malt and malt extract production. The results of the calculation showed that the cost of new products does not exceed the desired potential customers the price established in the course of marketing research. Also, the advantage of the developed canned milk products with sugar is the increased nutritive and biological value in contrast the traditional canned milk.
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.
Technology of concentrated milk products based on liquid curd whey
Samples of sweet concentrated milk product with a partial replacement of skimmed milk powder and water on liquid curd whey are produced. Rheological characteristics have been investigated in the produced samples. It is established that the product belongs to pseudo-plastic liquids with quite a high correlation coefficient.
Technology of concentrated milk products based on liquid curd whey
Samples of sweet concentrated milk product with a partial replacement of skimmed milk powder and water on liquid curd whey are produced. Rheological characteristics have been investigated in the produced samples. It is established that the product belongs to pseudo-plastic liquids with quite a high correlation coefficient.
Formulation of glazed curd on the basis of malt extract
The work proves recipes of glazed curd with the use of malt extract. The production of the product was conducted, as well as their organoleptic and physicaland-chemical quality parameters were studied. Experimental development confirmed that the developed product on the basic parameters, except the sucrose content, meets the regulatory requirements.
Formulation of glazed curd on the basis of malt extract
The work proves recipes of glazed curd with the use of malt extract. The production of the product was conducted, as well as their organoleptic and physicaland-chemical quality parameters were studied. Experimental development confirmed that the developed product on the basic parameters, except the sucrose content, meets the regulatory requirements.
