Impacts of emulsifiers of the rheological properties of spreads

Organoleptic properties and rheological characteristics of the products received with replacement of milk fat with milk fat replacers «Ecolact 1403-33TF» and «Ecolact 1403-35 TF» according to the recombined scheme of production were studied with the aim to find effects of various emulsifiers on the quality of spreads with mass share of fat 72.5 %.

spreads, milk fat replacers, emulsifiers, organoleptic assessment, spreads, milk fat replacers, emulsifiers, organoleptic assessment