Kasianova N. Improvement of sour milky desserts on the basis of sour cream.

The dissertation is devoted to scientific basing and technology of sour milky desserts on the basis of sour cream improvement. The separate influence of gelatin, karagenane, pectin and xantane kamedy on the texture of sour cream desserts (SCD) is determined. The microstructural and complex thermoanalysis of different textures is made. The stabilizing effect of chosen structure stabilizers during thermization of sour cream mixture is found. The effectiveness of natural fruit and berry juice use as the taste additive is shown, and its maximal content, which is equal to 45%, is determined. On the basis of physico-chemical and reological researchments the regimes of thermal proc-essing and regimes of SCD package depending on the type of structure stabi-lizer are explained. The guarantee terms of new SCD storage are determined. The prepared desserts are classified according to reologic and organoleptic properties. The results of researchments and elaborations are confirmed by declarational patents of Ukraine for inventions. The project of normative documentation for the new kinds of SCD is invented. Their technology was tested in industrial conditions. Keywords: technology, sour cream desserts, desserts, texture, gelatin, karagenane, pectin, xantane kamedy, structure stabilizers, fruit-berry juice.