Optimization of the modes of homogenization of cream intended for the production of diet sour cream
Journal: Food Industry
Year: 2024

The article presents the results of the optimization of the homogenization regimes of cream mixtures enriched with whey proteins and intended for the production of sour cream with a fat content of 10%.It was established that it is possible to achieve optimal values of the effective viscosity of sour cream not lower than 80 Pas with a straight course of the rotary measurement and a shear speed gradient of 0.1 s in the presence of 1% whey protein concentrate and 30% hydrolyzed whey concentrate in