1 All-Russian Scientific Research Institute for Butter- and Cheese making, Uglich, Russia.
2 Vologda State Dairy Farming Academy named after Vereshchagin, Vologda, Russia.
Food Sci Technol Int. 2019 Sep;25(6):451-461. doi: 10.1177/1082013219830494. Epub 2019 Feb 14.
The aim of this work was to develop a methodology to calculate the cooling curve for the sweetened condensed milk with added whey powder production and to assess the cooling regime effect on the distribution of lactose crystals' size and their microstructure. It is proposed to use a two-stage cooling curve. At the first stage, the cooling is carried out at a high speed, and at the second with a speed that varies depending on the rate of lactose crystallization. Electron microscopic studies have confirmed the cooling regime effect on the crystals' microstructure. The practical use of the developed regime showed that the two-stage cooling regime allows to reduce the size of lactose crystals (P < 0.05) and improve the quality of the finished product.
本工作旨在开发一种用于计算添加乳清粉的甜炼乳生产冷却曲线的方法，并评估冷却方式对乳糖晶体大小分布及其微观结构的影响。建议使用两段式冷却曲线。在第一阶段，快速冷却，在第二阶段，冷却速度取决于乳糖结晶速度。电子显微镜研究证实了冷却方式对晶体微观结构的影响。所开发的冷却方式的实际应用表明，两段式冷却方式可以减小乳糖晶体的大小（P<0.05），并提高成品的质量。
