Study of sweetened condensed milk rheological properties

The aim of the research was to study lactose hydrolysis influence on sweetened condensed milk rheological properties. The actuality of low-lactose sweetened condensed milk technology development has been proved. Pasteurized skim and whole milks, «GODO-YNL2» (Japan) enzyme preparation and sugar were used as a study subject. The viscosity of hydrolysed sweetened condensed milk was measured by rotational viscometer «Reotest-2». The influence of total solids concentration on hydrolysed sweetened condensed skim and whole milks effective viscosity was studied. Hydrolysed sweetened condensed milk effective viscosity versus deformation rate response characteristic was established. Effective viscosity of experimental samples is determined. This parameter equals to 2,8 Pa •s for hydrolysed sweetened condensed skim milk with total solids concentration 66 %, 3,2±0,2 Pa •s for hydrolysed sweetened condensed whole milk with total solids concentration 62 %, and 3,5±0,2 Pa •s for hydrolysed sweetened condensed whole milk with total solids concentration 64 %. Optimal values of total solids concentration (66 % - for skim milk, 59 % and 62 % - for whole milk) are proved. Further research will be connected with hydrolysed sweetened condensed milk technology improvement on the base of consistence stabilizers application.

lactose hydrolysis, sweetened condensed milk, effective viscosity