Analogue of cooked condensed milk

At cooked condensed milk and its analogue made of milk powder and vegetable oils production in the course of cooling after cooking process to the temperature below 400C viscosity of the product increases. As a result it becomes difficult to make lactose crystallization process with seeds inoculation at temperatures most favorable for lactose crystallization. Research work has been carried out with the aim to evaluate application of the beta-galactosidase Maxilact 2000 with activity 2000 NEL/dm3 for lactose hydrolysis. It was found that addition of the enzyme at the rate of 0.1-0.15% at the stage of product cooling at 40-450C allows exclude process of lactose crystallization. Lactose crystals have not been found in products samples within 12 months of storage

Cooked condensed milk, milk powder, vegetable oils, crystallization, seeds, beta-galactosidase