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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.
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
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 637.1
Research of influence of various fats on quality sweetend condensed developed from dried milk.
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.
Read the full article
Keywords: replacement, vegetative fats, milk
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License