New national standard on boiled condensed milk with sugar

Necessity to work out a new national standard on boiled condensed milk with sugar is grounded in the article. Intormation is given about classiti cation ot the product depending on the mass share ot tat, organoleptic indices, principle physical and chemical characteristics, requirements to raw materials and methods ot quality and satety control including those ones related with product talsitication.

boiled condensed milk with sugar, new national standard, product classitication, organoleptic and physical-chemical characteristics, new types ot raw milk materials, termentative hydrolysis ot lactose with beta-galactosidase, stabilizers, regulators ot acidity and viscosity