Concentrated milk product with sugar and malt extract

One of the modern trends of development of canned milk products with sugar technologies is the search for new raw materials and, in particular, the replacement of traditionally used sucrose with alternative sweeteners. The need for new kinds of sweeteners is primarily due to the fact that consumption of sucrose in human diets is limited, as it provokes such diseases as diabetes and obesity. Therefore, the aim of the study was to obtain a product of high nutritional value, possessing preventive properties. It is suggested to replace sucrose part in concentrated milk product (CMP) with sugar for malt extract. Samples of the CMP were produced with partial replacement of sucrose with a light malt extract, and then its physicochemical, organoleptic and microbiological quality indices were determined. As a result of the conducted research it was found that the share of replacement of sucrose for malt extract should not exceed 15 %, because higher concentration leads to a significant increase in viscosity. The introduction of the extract allows to obtain a product with high nutritional value and preventive properties by increasing the vitamins and minerals content; and reduction of the sucrose content. These laboratory studies were confirmed by production tests in the experimental manufacturing plant of OJSC «Training experimental dairy factory» of the Vologda State Dairy Farming Academy named after N.V.Vereshchagin» and gave positive results. Specifications and technological instruction have been developed for the product offered.

canned milk products, lactose, viscosity, organoleptic, physico-chemical and microbiological parameters, food value