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Dairy industry
UDC 641

FEATURES OF THE TECHNOLOGY OF ENRICHED WHIPPED FERMENTED MILK DESSERTS CONSUMED IN A THAWED STATE Features of the technology of enriched whipped fermented milk desserts consumed in a thawed state

Published in Dairy industry · Issue 5 · Pages 90–93 · Rubric: ARTICLE
DOI: https://doi.org/10.21603/1019-8946-2023-5-19
Received: 05.09.2023 Accepted: 10.10.2023 Published: 10.10.2023
Authors
AN
Antonina Tvorogova
SPIN
I.
I. Gursky
ORCID
N.
N. Kazakova
I.
I. Korolev
ABSTRACT
The production of enriched fermented milk products with a long shelf life using ice cream technology makes it possible to expand the range of functional products due to the varieties used in thawed form. An important feature of the technology is the use of gel-forming stabilizers capable of retaining moisture and maintaining the gel structure after thawing. The formation of a product structure with a high dispersion of structural elements and the preservation of the dispersion of the air phase in the defrosted state are facilitated by the process of simultaneous saturation of the mixture with air and freezing, adopted in the technology of ice cream. The technology is based on experimentally substantiated parameters of the technological process, taking into account the thermophysical properties of the product. The functional orientation of a product manufactured in accordance with the developed technology can be determined by such indicators as low fat content, low glycemic index, enrichment with protein and dietary fiber, and probiotic properties.
KEYWORDS
enriched whipped sour-milk desserts, consumption in thawed form, dispersion, functional orientation.
Funding
Stat'ya podgotovlena v ramkah vypolneniya issledovaniy po Gosudarstvennomu zadaniyu FGBNU «FNC pischevyh sistem im. V. M. Gorbatova» RAN.
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