THE SUBSTANTIATION OF PARAMETERS OF THE PROCESS OF CONVENTIONAL DELIVERY WITH THE LOWERED CONTENT OF DISAHARIDES BASED OF THE WHAY
Abstract
The article gives an empirical justification for reducing the duration of the process of cooking sweet condensed canned food made on the basis of whey, relative to the time spent on cooking the traditionally produced milk condensed with sugar, due to the accelerated reaction of melanoidin formation of monosaccharides and amino acids of hydrolyzed whey. Based on the analysis of the physico-chemical and organoleptic characteristics of the experimental and control samples of sweet condensed milk canned foods, the rational duration of cooking condensed milk products with a reduced content of bioses based on hydrolysed milk whey was established (30 ± 2) and (20 ± 2) at different time of autoclaving, min for fatty and fat-free canned food respectively, providing products with consumer characteristics close to traditional cooked condensed milk with sugar.
Keywords
About the Authors
L. Sokolovskaya
Institute for Meat and Dairy Industry
Belarus
Belarus
O. Dymar
“MEGA a.s.”
Belarus
Belarus
O. Soroko
Institute for Meat and Dairy Industry
Belarus
Belarus
I. Miklukh
Institute for Meat and Dairy Industry
Belarus
Belarus
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Review
For citations:
Sokolovskaya L., Dymar O., Soroko O., Miklukh I. THE SUBSTANTIATION OF PARAMETERS OF THE PROCESS OF CONVENTIONAL DELIVERY WITH THE LOWERED CONTENT OF DISAHARIDES BASED OF THE WHAY. Topical Issues of Processing of Meat and Milk Raw Materials. 2017;(12):115-122. (In Russ.)
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