Improvement of the heat stability of the canned products containing milk
- Authors: Morozova V.V1, Andrianova O.V1, Kolomytseva O.F1
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- Issue: No 7 (2018)
- Pages: 34-35
- Section: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/329294
- DOI: https://doi.org/10.31515/1019-8946-2018-7-34-35
- ID: 329294
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Abstract
Possibility to improve heat stability of the concentrated products containing milk intended for application in confectionary and bakery industries has been studied. Organoleptic and physical-chemical properties (mass share of fat, saccharose, dry matter, titratable acidity) were determined. A heat stable filling has been received based on the cooked concentrated milk.
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References
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- Косова, И.А. Экспресс-метод производства сгущенного молока/ИА.Косова//Переработка молока. 2007. № 5.
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