молочный

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.

Concentrated Milk – Containing Products with Sugar for Confectionery Industry

Submitted by red on Tue, 10/09/2019 - 10:07

In this work the optimization of the formulations of concentrated milk-containing products with sugar for confectionery production has been carried out. The “Search for solutions” method has been applied along with MS Office Excel add-in. Samples with desired organoleptic properties have been obtained, their physicochemical parameters have been determined, the costs have been calculated.

 

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.

Theoretical and practical aspects of the process of crystallization of lactose in the production of condensed milk with sugar

Submitted by red on Thu, 14/02/2019 - 15:23

The work analyzes various parameters and intensification ways of lactose crystallization in sweetened condensed milk manufacturing. As a result it is concluded that lactose crystallization with two-stage cooling is the most effective method that can be recommended for production.

Bioavailability Estimation for Canned Dairy Product on the Basis of Soy Protein Isolate

Submitted by red on Wed, 25/04/2018 - 14:07

In the work the biological value of a canned dairy product developed on the basis of soy protein isolate and a control sample has been compared. For estimation the following criteria have been taken: the ratio of amino acid profile balance, the index of comparable redundancy, the index of irreplaceable amino acids and the ratio of utility attitude. As a result, it has been found that the developed product exceeds the control sample in all the above mentioned estimation criteria.

Desk02 theme