[Investigation of stability of canned milk with sugar]
2005
Sheingareva, T.(Mogilev State Univ. of Foodstuffs (Belarus)) | Avtusheenko, V.(Mogilev State Univ. of Foodstuffs (Belarus))
Investigated evaporated full cream milk with sugar produced in the summer and winter periods and evaporated milk with sugar "Special - 1" received by restoration of dry skim milk with addition of vegetable oil and the subsequent condensation of a mix. It is established that quality of canned milk is reduced first of all due to decrease of organoleptic parameters, and for the natural canned milk produced during the summer period, the essential factor lowering stability it is viscosity of production. The continuous-line way of manufacture of the condensed dairy canned food sugar provides release of high-quality production with minimal growth of crystals of lactose at storage and low bacterial parameters. Thus quality of canned milk does not depend on a kind of raw material, container and a season of manufacture of production and have a stock of stability, over established by the specification. For these canned milk it is possible to length period of storage of production up to 15 months in conditions of a refrigerator and 3 months at room temperature.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Fundamental Library of Latvia University of Life Sciences and Technologies