Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media
ISSN:2072-2389

MARCH 2011 (published: 01.03.2011)

Number 1(11)

Home > Issue > Research of influence of various fats on quality sweetend condensed developed from dried milk.

UDC 637.1

Research of influence of various fats on quality sweetend condensed developed from dried milk.

Brusentsev A.A.

Research of influence of various fats on sweetend condensed developed from dried milk with partial and full replacement of dairy fat by vegetative fats or their combinations. It is established that at full replacement of dairy fat in manufacture sweetend condensed with sugar, is better to use oil "Farmer". For partial replacement (to 49 %) dairy fat vegetative except oil it is possible to use natural coconut oil and the refined, deodorized corn oil or their mix in the ratio 1:1.
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Keywords: replacement, vegetative fats, milk

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