Effects provided by sugar substitutes upon the quality indicators of model systems of sweetened condensed milk in storage.

Sweetened condensed milk (SCM) is a product widely used by both consumers and other food production branches. However, it contains a lot of sucrose. This study aimed to examine the effects provided by sugar substitutes-trehalose, isomaltulose, and polydextrose-upon the SCM sensory profile and valuable quality indicators, such as water activity (Aw), viscosity, acidity, crystal size, and Maillard reaction potential (browning index, color change, loss of free AA).

Effect of Gene Polymorphism on the Formation of Milk Gels Induced by Physical, Chemical, and Biotechnological Factors.

During the last decade, research into genetic markers in the casein gene cluster has been actively introduced in cattle breeding programs. A special interest has been paid to the polymorphism of the gene, responsible for the expression of the k-casein, playing a key role in protein coagulation, interaction with whey proteins, stabilization, and aggregation of casein micelles. This paper aimed to determine the effect of genetic polymorphism on acid; rennet; acid-rennet; heat- and acid-induced as well as heat- and calcium-induced coagulation in skimmed milk; and protein-standardized milk systems (UF, NF, RO, VE).

Effects of critical fluctuations of storage temperature on the quality of dry dairy product.

Whole milk powder (WMP) is a universal raw material component that can overcome the problem of seasonality of raw milk. It can be used to provide high-nutritional products to remote areas experiencing a raw milk shortage. Its long shelf life depends on the conditions of storage and transportation, which are recommended to be carried out in a range from 0 to 10°C.