Condensed non-fat canned milks with microparticulated whey proteins

Effects of the denatured whey proteins concentrate on efficient viscosity of non-fat concentrated canned milks were studied. Trial lots of canned products were produced with application of the above concentrate (trade mark Simpless-100) added at rates 2, 4, and 8%. Viscosity was measured with rotation automated viscosimeter. Figures of the efficient viscosity and denatured whey proteins concentrate content dependence at different shear rates are presented. The summary of the results is creation of the mathematical model of viscosity changes of non-fat condensed canned milk products at different doses of the above mentioned concentrate in milk mixtures. The model allows predetermine viscous properties of the finished product when denatured whey protein concentrate is applied as a thickening agent and milk fat imitator.

Condensed canned milks, microparticulated whey proteins, concentrate, rotation automated viscosimeter, efficient viscosity