Improvement of the heat stability of the canned products containing milk
- Autores: Morozova V.V1, Andrianova O.V1, Kolomytseva O.F1
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Afiliações:
- Edição: Nº 7 (2018)
- Páginas: 34-35
- Seção: 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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Resumo
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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Bibliografia
- ГОСТ 33921-2016 «Консервы молочные. Молоко сгущенное с сахаром вареное. Технические условия».
- Косова, И.А. Экспресс-метод производства сгущенного молока/ИА.Косова//Переработка молока. 2007. № 5.
- http://www.konex.ru/nachin.
- Демьяненко, А. Карамельный соус [http://cookingtime.ru] // Десерты. Февраль, 2016.
- Тихомирова, Н.А. Технология молочных консервов. Технологическая тетрадь: учеб. пособие. - М.: ДеЛи принт, 2012. - 144 с.
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