| 摘要 |
FIELD: food industry.SUBSTANCE: according to the method, one places 1.5 g of the product disintegrated on a metal grater with hole size equal to 5-7 mm into a milk oleometer, adds 10 cmof sodium chloride water solution with concentration equal to 3%, heated to 37-40°C, proceeds with stirring, places the oleometer (with the plugs turned downwards) in a 37-40°C water bath for 15-17 min, performs centrifugation for 5-7 min, rotation frequency equal to 1000-1100 s, proceeds with cooling in an refrigeration chamber at a temperature equal to minus 5-8°C until solidification of the column of free fat released during centrifugation, removes from the oleometer sodium chloride solution with residual protein and fat globules in protein-and-lipid shells without interference with the solidified free fat column in the oleometer gauges part, adds into the oleometer a new 10 cmportion of sodium chloride water solution with concentration equal to 3%, heated to 37-40°C, one proceeds with stirring and centrifugation for 5 min, places the oleometer (with the plugs turned downwards) in a 63-67°C water bath for 5 min, measures the quantity of free fat released against the oleometer scale and determines the quantity of free fat in he product from the formula specified.EFFECT: possibility to determine the quantity of free fat in solid milk-based products, increased accuracy of free fat quantity measurement results, improved labour protection and occupational safety conditions during performance of measurements, exclusion of negative environmental effect.2 ex, 2 tbl |
