Affiliation
a Kemerovo Institute of Food Science and Technology
b FSBEI HVE «Kemerovo Institute of Food Science and Technology»
Copyright ©Ivashina et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (
http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
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
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