Criteria for evaluating the effectiveness of lactose crystallization in canned milk
Abstract
In modern conditions of an increasing range of food products, it is especially important to check the quality of food products throughout the entire production process, from raw materials to finished products. Using modern research methods, it is possible not only to control the quality of products, but also to make timely adjustments to the technological process in order to prevent excess losses in production. In this regard, as a result of research, criteria for assessing the degree of lactose crystallization in condensed and dry milk products have been established.
About the Authors
A. S. Kadyhrob
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
E. V. Bespalova
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
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Review
For citations:
Kadyhrob A.S., Bespalova E.V. Criteria for evaluating the effectiveness of lactose crystallization in canned milk. Topical Issues of Processing of Meat and Milk Raw Materials. 2022;(17):174-179. (In Russ.)
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