TECHNOLOGICAL FEATURES OF COMBINING CONDENSED CANNED MILK WITH SUGAR AND FRUIT-BERRY SYRUPS DURING PROCESSING

Natalija Valeriivna RYABOKON, Dmitro Viktorovich RINDYUK, Maksim Sergiyovuch SHPAK, Kseniya Romanivna KOMISAR

Abstract

A  mathematical  model  of  combining  milk  and  plant  products  was  built  on  the  basis  of dependency  of  mass  fraction  of solids  condensed  canned  milk  (CCM).with  sugar  and  FBS  of  mass fraction of solids milk-sugar mixture and the temperature of intensified lactose crystallization. Taking into  consideration  the  rheological  characteristics  and  constructive-technological parameters,  the degree of homogeneity consistency and duration of formation of condensed milk with sugar and fruit-berry syrup "cranberry-blueberry" were studied.

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