METHOD OF UNSWEETENED CONDENSED MILK STABILIZATION

The purpose of the solution is to stabilise non-sugared condensed milk by addition of enzymatically modified amyls - maltodextrines, which results in improvement of milk protein thermal stability and in stability of colloid system of milk.The above mentioned result is achieved by adding of maltodext...

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Bibliographische Detailangaben
Hauptverfasser:	PATROVSKY JIRI ,CS, PILAR JOSEF ,CS, STUCHLIK JAROSLAV ,CS, HORKY JOSEF CSC.,CS, PRIKRYL FRANTISEK ,CS
Format:	Patent
Sprache:	eng
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The purpose of the solution is to stabilise non-sugared condensed milk by addition of enzymatically modified amyls - maltodextrines, which results in improvement of milk protein thermal stability and in stability of colloid system of milk.The above mentioned result is achieved by adding of maltodextrines or two tapes of maltodextrines mixture into milk in amount of 1 to 10 percent by weight related to the weight of final product. The quantity and type of added maltodextrine or maltodextrine mixture in weight ratio from 1:3 to 3:1 is defined according to certain season of the year on the basis of recognized changes of the milk composition and thermal stability of milk proteins in the following way: In certain intervals laboratory sterilizing tests are performed checking milk with different contents of separate types of maltodextrines, or their mixtures and inorganic stabilising salts in the describes dosing range.