Kochubej O. Improving the technology of condensed milk products by way of vacuum homogenization.

The thesis is dedicated to the scientific substantiation of the possibility of applying vacuum homogenization to the technology of condensed milk products and the elaboration of a new quick way of detecting the falsifying of milk by water. Influencing a new kind of homogenization on the stability of the fatty phases of milk is studied. The distribution fatty particles on the sizes on the basis of results of the dispersed analysis is obtained. It's established the sufficient degree of dispersion of fat for the deboosting process of its settling-out in the finished products, developed by way of vacuum homogenization. It's demonstrated, that owing to the usage of vacuum homogenization the heat tolerance of the normalized milk is increased, its acidity is reduced, the microbiological and organoleptic parameters of milk are improved and storage terms of the condensed milk products is prolonged. The new electrometric quick test, which to reveals the falsifying of milk by water on the basis of definition of e lectrical conductivity, is designed. Key words: the condensed milk, vacuum homogenization, the heat tolerance, stability to storage, falsifying, electrometric method.