Investigation of viscosity of whole hydrolyze sweetened condensed milk
Introduction. Рaper is aimed at developing of low-lactose (hydrolyzed) sweetened condensed milk products technology for lactose intolerant people and for the whole population. Materials and methods: Rheological characteristics were determined on a Reotest device by the 2 nd method o...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
National university of food technologies
2015-05-01
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| Series: | Ukrainian Food Journal |
| Subjects: | |
| Online Access: | http://nbuv.gov.ua/j-pdf/UFJ_2014_3_2_6.pdf |
| Summary: | Introduction. Рaper is aimed at developing of low-lactose
(hydrolyzed) sweetened condensed milk products technology
for lactose intolerant people and for the whole population.
Materials and methods: Rheological characteristics were
determined on a Reotest device by the 2 nd method of
viscometry Results and discussion. Reasonability of ß-galactosidase use for milk lactose hydrolyze during the production of canned products with sugar was proved in the previous works. This technology gives possibility to increase the quality of condensed canned foods, to reduce sugar
concentration till 50 %, to increase dietary properties. Due to
the reducing of saccharose mass part till 22 and 31 % the
products had a liquid consistency that’s why was a necessity
to increase the viscosity properties of condensed products.
One of method to increase the product viscosity is
inoculation of stabilization systems. Reasonability of the
usage of stabilization system Bivicioc 1L was proved. The
researches of viscosity determination in whole hydrolyzed
sweetened condensed milk were shown in the work.
Relations of viscosity of whole hydrolyzed condensed milk
to the deformation rate were presented.
Conclusions Viscosity indices of experimental samples in
the fresh produced products and during storage are
determined and justified. |
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| ISSN: | 2304-974X 2313-5891 |