Acidity dynamics of hydrolyzed sweet condensed milk in the storage process

Abstract

There is almost no market for low-lactose products in Ukraine, except infant formulas, that is why, about 10 % of the population are limited to the consumption of dairy products. Recently, there are attempts in creating dairy products wherein the lactose is partially hydrolyzed by the β- galactosidase preparations. Creating low-lactose dairy products is of great social importance, the regulation of sugar profile of dairy products by the lactose fermentation is relevant. Herewith, lactose is split into monosaccharides glucose and galactose, the chemical composition of milk is changed, which enables saving sucrose when manufacturing sweet condensed milk, in the finished product organoleptic indicators are improved, excluded the possibility of lactose crystallization in sweet condensed milk during storage, the new products are designed for people intolerant to lactose and a wide range of people. The studies of determining the quality of new products are given in the paper, the organoleptic and physico-chemical characteristics of hydrolyzed sweet condensed milk were defined for the first time: water activity, osmotic pressure, weight ratio of dry solids, titratable and active acidity in fresh products and during storage.