REGULARITIES OF VISCOSITY FORMATION OF CONDENSED FAT-FREE MILK WITH SUGAR FROM HEAT TREATMENT PARAMETERS

REGULARITIES OF VISCOSITY FORMATION OF CONDENSED FAT-FREE MILK WITH SUGAR FROM HEAT TREATMENT PARAMETERS

Structural and mechanical properties of condensed milk preserves, including viscosity, depend on many factors (the type and composition of the raw dairy raw materials, processing techniques, conditions and shelf life, etc.) and through the organoleptic characteristics determine the consumer properti...

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Bibliographic Details
Main Authors: Aram G. Galstyan, Iskra A. Radaeva, Sergei A. Khurshudyan, Svetlana N. Turovskaya, Vladislav K. Semipyatniy, Elena E. Illarionovа
Format: Article
Language:Russian
Published: Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems 2018-03-01
Series:Пищевые системы
Subjects:
milk canned foods
condensed fat-free milk with sugar
viscosity
heat treatment
Online Access:https://www.fsjour.com/jour/article/view/4
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