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- Title
Investigation of viscosity of whole hydrolyze sweetened condensed milk.
- Authors
Kalinina, Olena; Kovalenko, Oleksandr; Kornilova, Olga
- Abstract
Introduction. Paper 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 2nd 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.
- Subjects
CONDENSED milk; HYDROLYSIS; COMPOSITION of dairy products; LACTOSE; VISCOSITY
- Publication
Ukrainian Food Journal, 2014, Vol 3, Issue 2, p193
- ISSN
2304-974X
- Publication type
Article