RHEOLOGICAL AND ORGANOLEPTIC CHARACTERISTICS OF SWEET CONDENSED MILK PRODUCTS FROM WHEY
Abstract
The article presents the comparative analysis of the rheological and organoleptic characteristics of sweet condensed milk products, produced from hydrolyzed demineralized whey and condensed milk with sugar. Microscopy of samples proved the necessity of the hydrolysis of whey lactose intended for the production of condensed milk products, excluding the possibility of uncontrolled crystallization of lactose in the process of manufacture and storage of this group of canned milk.
About the Authors
O. Dymar
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
O. Soroko
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
L. Sokolovskaya
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
I. Miklukh
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
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Review
For citations:
Dymar O., Soroko O., Sokolovskaya L., Miklukh I. RHEOLOGICAL AND ORGANOLEPTIC CHARACTERISTICS OF SWEET CONDENSED MILK PRODUCTS FROM WHEY. Topical Issues of Processing of Meat and Milk Raw Materials. 2016;(11):65-73. (In Russ.)
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