Due to its composition, a high concentration of total solids and sugar in particular, is not used d

Sweetened condensed milk is the product obtained by removing example of food preservation some of the water from milk, which is then added to the high concentration of sugar in order to increase sustainability (osmoanabiotski food preservation example of food preservation method).
Standardization of I. At this stage of the process used to set the ratio of fat to SNF, so it complies with the regulations [1]. Performs a compilation of material balance (added to other fat milk, skim milk or cream). example of food preservation
of heat treatment. It is very important because sterilization is not running. Therefore, the goal of complete destruction osmofilnih and thermophilic microorganisms and enzyme inactivation (mainly lipase and proteolytic).
o Adding sugar. Is added in order to increase example of food preservation sustainability. Sucrose is preferably added - in a crystalline form or in the form of a 65% solution. Benefits of using sucrose as: good solubility, which at high concentrations is not crystallized. Not easily susceptible to fermentation. example of food preservation Fits habits.
For quality products and it is important to place added sugar. The optimum time adding sucrose before the end of evaporation or after evaporation. Adding before example of food preservation thermal treatment leads to an increase thermoresistence bacteria and their enzymes and increases the tendency to clot the age. Pass before evaporating. Increases the possibility of old-age clotting, and increased temperature boiling milk with added sugar, would be a problem during evaporation, and high viscosity of such a solution.
on Standardization II. During the re-standardization control the total dry matter, sugars and fats, and on the basis that determines the desired ratio of sucrose to total dry matter and adjust the concentration of total solids.
Cooling of the crystallization. During cooling crystallisation of lactose for: lowering the temperature, a high concentration of lactose (> 10%) the presence of high concentrations of added sugar and relatively low water content.
Lactose has the ability to produce presićene, metastable solutions, example of food preservation in which the presence of nucleation leads to the crystallization mass. For quality KZM is very important that the amount of lactose that will certainly unfold, not in the form verlikih example of food preservation crystals, which produces example of food preservation poredstavljalo flaw (SanDisk).
Due to its composition, a high concentration of total solids and sugar in particular, is not used directly in the diet. It is used in the preparation of various household products (coffee, ice cream, pudding, cream, beverages, etc.), then the confectionery industry as a source of components of milk and sweetness.
Physico-chemical: SanDisk. The most common flaw of this product. Only incurred during example of food preservation the production or storage of the result of the improper seeding, irregular example of food preservation crystallization (slow cooling, example of food preservation sufficiently intense mechanical treatment), a high concentration of dry matter of milk and sucrose, low viscosity, very low storage temperature, and other factors. SanDisk cause large crystals of lactose. Increase in viscosity. It is known as the age clotting. Mana is caused by changes in the protein. The formation of a sediment. Changes in color and taste.
Mikrobilološke, can be caused example of food preservation by bacteria, molds and yeasts (this product is not sterilized): Bacteria. Can cause coagulation example of food preservation products, and can be avoided by a high concentration example of food preservation of lactose in the aqueous phase. Molds. Also induce formation of agglomerates, and odor. To prevent infection molds recommended closing cans under vacuum, example of food preservation and their eventual development example of food preservation prevents the low-temperature storage (15 C). Yeasts. Lead to the transformation of sucrose into alcohol and CO 2 and bulging cans. The infection most commonly originates from sugar. Prevents the high concentration of sugar in the aqueous phase (> 63%) and microbiological control of sugar that enters into the process.
Registration example of food preservation is free. Members each week by e-mail we send our magazine example of food preservation with news from the food industry, professional publications, notifications of new regulations and technical literature, example of food preservation seminars and competitions. Members can use our forum. Of course, you can always example of food preservation unsubscribe.
You can use these HTML tags and attributes: <a href="" title="" rel=""> <blockquote cite=""> <code> <pre> <em> example of food preservation <strong> <del datetime=""> < ul> <ol start=""> <li> <img src="" alt="" style="border: border="" width="">
Educational Course to move to the new edition of ISO / IEC 17020 Novi Sad, 12.07.2013. Course manager for ISO 17025 Novi Sad, 14-15.12.2013. Course example of food preservation for ISO 9001 manager Novi Sad, 14-15.12.2013. Course example of food preservation HACCP administrator Novi Sad, 21-22.12.2013.
The biological value and nutritional importance of milk Cheddar, example of food preservation Feta cheese physical properties of milk Dutch cheese Homogenization of milk Yogurt Kačkavalj unsweetened condensed milk condensed zaslađ