concentrated

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.

Desk02 theme