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Effect of thermal treatment of condensed milk type emulsion before freezing on storage stability



Effect of thermal treatment of condensed milk type emulsion before freezing on storage stability



Izv. vyssh. ucheb. Zaved. Pishch. Tekhnol, 5, 64-67



The colloidal stability of artificially prepared frozen condensed milk type emulsion, stored at -10 degrees to -12 degrees C was investigated with reference to previous thermal treatment. When the emulsion was heated to 65-68 degrees C for 25 min, the crystallization centres dissolved entirely as well as the lactose crystals, which were formed in the earlier stages of the technological process. This resulted in the improvement of the storage capacity of the frozen emulsion.

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Accession: 014447610

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