[An investigation of the possibility of using modified fat in the production of milk desserts]
1987
Caric, M. (Tehnoloski fakultet, Novi Sad (Yugoslavia). Institut za tehnologiju mesa, mleka, ulja i masti i voca i povrca) | Milanovic, S. | Turkulov, J. | Karlovic, Dj. | Cvijanovic, A.
This is a research of the possibility of substituting milk fat with modified or interesterificated fat (IE) from the animal fat and plant oil mixture in the production of milk desserts. On the basis of the obtained results, it can be concluded that it is possible to produce a milk dessert with the addition of 6% maize starch and 8% sucrose, without the addition of an emulgator. This dessert does not go bad for a minimum of 14 days. With a partial substitution of milk fat with 5% IE fat, a milk dessert with good physicochemical and organoleptic characteristics is produced. The addition of IE fat improves the consistency of the product because it causes an increase in its viscosity.
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Эту запись предоставил Unassigned data from Yugoslavia