| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention refers to concentrated milk industry and deals with determination of quality of full cream milk powder. Method involves determination in finished product of organoleptic, physical and chemical and microbiological parametres, actual acidity and lysine destruction velocity constant which is determined by formula depending on temperature and its exposed time. When actual acidity is 5.9 - 6.3 and lysine destruction velocity constant is 0.5 - 1.4, the product can be used in commercial network and catering consumption network. ^ EFFECT: invention ensures the most accurate and objective quality assessment of full cream milk powder. ^ 1 dwg, 2 tbl |
