Dairy components as factor of creation of structure of spread
- Autores: Tereshchuk L.V1, Starovoitova K.V1, Ivashina O.A1
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Afiliações:
- Edição: Nº 2 (2015)
- Páginas: 50-51
- Seção: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/288973
- ID: 288973
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Resumo
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.
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Sobre autores
L. Tereshchuk
Email: milk@kemtipp.ru
K. Starovoitova
Email: milk@kemtipp.ru
O. Ivashina
Email: milk@kemtipp.ru
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