Abstract
The aim of the research was to quantify the consistency of defrosted aerated fermented milk desserts. The objects of research were samples of desserts with a mass fraction of fat of 2.5%, in one of the samples whey protein concentrate was used (WPC). Rotational viscometry, penetrometric and thermostatic methods were used. It has been established that the use of WPC allows increasing dynamic viscosity by 4.5 times, mixture overrun by 1.4 times, dimensional stability (less shrinkage degree) by 1.26 times, adhesion by 1.65 times and stickiness by 1.93 times. Also, the hardness decreases by 1.6 times and the elastic modulus by 1.65 times. The results obtained are of practical importance in substantiating the composition, parameters of the production process and the sale of defrosted aerated fermented milk desserts.
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