MONITORING OF THE STRUCTURE FORMATION OF SWEETENED CONDENSED MILK IN THE PROCESS OF LONG-TERM STORAGE
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DOI:
https://doi.org/10.25712/ASTU.2072-8921.2023.01.016Keywords:
dairy canned products, sweetened condensed whole milk, dihydroquercetin, microstructural changes, stratification, thickening, shelf lifeAbstract
Sweetened condensed whole milk is a complex multi-component system. It has a high nutritional value and storability, due to which it is included in the stock list of Rosrezerv. Therefore, solving the problems of preserving its quality, identifying defects and developing measures to prevent them, proposing special technological ways of prolonging storage is urgent. One of the ways to increase the shelf life of foodstuffs is to use the bioflavonoid dihydroquercetin which is of natural origin and produced in Russia. The aim of the experiment was to study the transformation of the structure of sweetened condensed whole milk during long-term storage. Control (without dihydroquercetin) and experimental (with dihydroquercetin in an amount of 0.2 g per 1000 g of fat) samples were studied according to standardized values by conventional methods. Dispersity of lipid phase, resistance of samples to stratification and thickening, the degree of homogenization were also analyzed to monitor microstructure and rheological changes. Analysis of the structure formation of experimental samples at the end of storage (30 months at a temperature no higher than 10 °C) showed that the average size of fat globules did not exceed 1.8 microns, milk sugar crystals - 4.4 microns, the dynamic viscosity was 8.4 Pa-s. The results of the analysis of the tendency to thickening during the entire period of storage did not exceed the normalized range and after 30 months the value of dynamic viscosity was 14.4 Pa-s. The control samples were removed from storage after 18 months due to low organoleptic evaluation associated with the detection of an extraneous unclean taste and slight color change.
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