ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

INFLUENCE OF MILK COMPONENTS ON QUALITY INDICES OF PLANT-AND-CREAMY SPREAD

Abstract
The expediency of introduction of dairy components into compounding of plant- and-creamy spreads is theoretically proved and experimentally confirmed. Physical-chemical and microbiological characteristics of dry milk raw materials used in the production technology of spread are investigated. On the basis of the conducted studies on rheological and organoleptic characteristics of spreads, it is established that introduction of dry whey, buttermilk, dry whole and nonfat milk highly influences spread texture, making it lighter, and taste of finished product.
Keywords
Dry milk, dry whey, buttermilk, spread, texture, hardness
REFERENCES
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Contents
Abstract
Keywords
References