| Popis: |
In the article, making of the condensed milk is examined with плодово-ягідними fillers, development of flowsheet of making of the condensed milk. A research aim is determination of requirements to quality of milk as raw material for the production of the condensed milk and development of technology of production of the condensed milk with плодово-ягідними fillers. For the decision of the put tasks a complex study was undertaken. Органолептичні, physical and chemical and microbiological studies of raw material and prepared product are undertaken. The optimal doses of compounding components are set, in particular плодово-ягідних fillers, sugar. Expediency and necessity of organization of the rational use of suckling raw material are described on the enterprises of молокопереробної industry.A study of composition and properties of the condensed milk is undertaken with fillers, appraised and power value. Experimental studies are undertaken an in laboratory terms on the department of Food technologies and microbiology of the Vinnytsya national agrarian university. Determination of органолептичних, physical and chemical and microbiological indexes is executed in obedience to the generally accepted methodologies. |
