dairy

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.

 

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.

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