METHOD FOR MAKING CONDENSED NONFAT MILK HYDROLYZED WITH SUGAR

摘要

A method for making condensed nonfat milk hydrolyzed with sugar provides for pasteurizing nonfat milk at a temperature of 88-90 °С without keeping with the further cooling up to 45-47 °С. At the given temperature enzymic hydrolysis is carried out for achieving the degree of lactose hydrolysis at the level of 70-75%. Then sucrose ester is added in an amount of 0.02-0.03% from the mass of the ready product and inactivating the enzyme is carried out at a temperature of 78-80 °С by an exposure of 20-25 sec. The sugar syrup of 80% concentration is prepared and the syrup is added into the nonfat milk for 15-20 min. prior to the end of condensing process. Then the milk is condensed, cooled and delivered onto prepacking. The applied method improves organoleptic characteristics of the product, extends the period of storage thereof which is 8 months.