title: Ð¤Ð¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ñ ÑÐ²Ð¾Ð¹ÑÑÐ² ÑÐ³ÑÑÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¼Ð¾Ð»Ð¾ÐºÐ° Ñ ÑÐ°Ñ Ð°ÑÐ¾Ð¼ Ð² Ð¿ÑÐ¾ÑÐµÑÑÐµ ÑÐµÑÐ¼Ð¸ÑÐµÑÐºÐ¾Ð³Ð¾ Ð²Ð¾Ð·Ð´ÐµÐ¹ÑÑÐ²Ð¸Ñ
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¼Ð°Ð³Ð¸ÑÑÑÐ°
titleType: Subtitle
title: Formation of consumer properties of condensed milk with sugar in the process of thermal exposure
Creators: name: ÐÐ°Ð¼Ð±ÑÐ»Ð¾Ð²Ð°, ÐÐºÐ°ÑÐµÑÐ¸Ð½Ð°
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2019
Subjects: Ð¢Ð¾Ð²Ð°ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð¸Ðµ
Ð¼Ð¾Ð»Ð¾ÑÐ½ÑÐµ ÐºÐ¾Ð½ÑÐµÑÐ²Ñ
ÑÐµÐ»ÑÐ½Ð¾Ðµ ÑÐ³ÑÑÐµÐ½Ð½Ð¾Ðµ Ð¼Ð¾Ð»Ð¾ÐºÐ¾ Ñ ÑÐ°Ñ Ð°ÑÐ¾Ð¼
Ð¼ÐµÐ»Ð°Ð½Ð¾Ð¸Ð´Ð¸Ð½Ñ
ÑÐµÑÐ¼Ð¸ÑÐµÑÐºÐ°Ñ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÐ°
ÐºÐ°ÑÐµÑÑÐ²Ð¾
Ð°Ð½ÑÐ¸Ð¾ÐºÑÐ¸Ð´Ð°Ð½ÑÐ½Ð°Ñ Ð°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÑ
Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ðµ Ð¿ÑÐµÐ´Ð¿Ð¾ÑÑÐµÐ½Ð¸Ñ

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description: The purpose of this work is to search for new properties of condensed milk canned food on the example of condensed milk with sugar for production in the consumer market. The objects are milk and milk-containing canned condensed classic and boiled. The study of the quality of samples was carried out according to physical, chemical and organoleptic parameters by standard methods, the study of the chemical composition â by gas chromatography-graphy. Simulation of thermal effects allowed us to consider the dynamics of destruction and formation of antioxidants in condensed canned milk, depending on the composition of their fat phase. In condensed whole milk with sugar, the destruction of milk antioxidants in the first hours of heating is gradually replaced by the formation of products that increase its antioxidant properties. In condensed milk cans at the thermal effect is a reduction of antioxidant properties during the period. The main changes in condensed milk with sugar during additional heat treatment are associated with the inversion of sucrose and lactose and the entry of monosaccharides into sugar-amine reactions with the formation of brown products that are able to compensate for the antioxidant properties of milk protein components.