Dairy components as factor of creation of structure of spread

The expediency of introduction of dairy components into compounding of plant-and-creamy spreads is theoretically proved and experimentally confirmed. Physical-chemical and microbiological characteristics of dry milk raw materials used in the production technology of plant- and-creamy spread are investigated. Important parameters of a fatty base are the melting temperature, firmness, and the solid phase content in a certain range of temperatures. Firmness of the fatty base may be corrected by the content of the solid phase; it characterizes one of the important properties of solid fats and oils- its ability to attain required structure at given temperature. The higher is the content of the solid phase in a fat, the higher is its firmness. On the basis of the conducted studies on rheological, organoleptic, physical and chemical characteristics of plant- and-creamy spreads, it is established that introduction of dry whey, buttermilk, dry whole and nonfat milk highly in uences spread texture, making it lighter, and taste of finished product.

Powdered milk, dry whey, buttermilk, spread, texture, firmness