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Development of a concentrated sweet milk product with a combined protein and carbohydrate composition

Submitted by red on Sat, 11/06/2022 - 22:19

The work presents formulation and technology of a concentrated dairy product with a partial replacement of skimmed milk powder with whey protein concentrate and a partial replacement of sucrose with American artichoke syrup. The authors have studied physical and chemical as well as organoleptic quality indicators of the product. As a result, it has been found that whey protein concentrate and American artichoke syrup can be recommended in the production process of concentrated sweet dairy products.

Technology for concentrated dairy product with a combined carbohydrate composition

Submitted by red on Fri, 12/04/2019 - 09:47

The paper shows the effect of stevioside and starch syrup on the organoleptic quality indicators of the concentrated sweet dairy product. For this purpose, a two-factor two-level experiment was planned and product development was carried out. It was established that the sample, which mass fraction of sugar substitution by starch syrup was 40% and the proportion of stevioside supplement was 6%, has the best organoleptic characteristics.

Influence of dry demineralised milk whey on the storage of concentrated milk products

Submitted by red on Wed, 27/12/2017 - 13:13

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.

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