Storage stability of milk-cans with the addition of maltodextrin

The paper presents data on the study of the safety milk-containing canned food. The examine sample has multicomponent non-standard composition. The part of components is presented by food additives of a plant origin. The composition of product was varied for improvement of its properties and increase of storage stability. Starch treacly additives were widely expansion in the dairy industry. In milk-containing tinned was decided to replace partially a sweet component - sugar with maltodextrin. As maltodextrin possesses less sweet taste, the basic component was replaced partially. The manufacturing process of the product involves mixing the dry components in order to obtain the desired properties. The technology excludes process of evaporation and use of the expensive volume equipment. For comparison of properties of development investigated a reference template. The reference template s a product of a classical formulation which includes the origin of the components of milk and sugar. Organoleptic properties are studied of two samples. Defined that taste, a smell, appearance and a consistence of development and a control sample are similar on the first periods of storage. However, the consistence of a control sample is aggravating after 6 months of storage. In process of investigation is determined such parameters as the water activity, the dynamic viscosity and the active acidity. Values of these indicators for a new product are in rated limits, but they are much lower than the reference. Carried out the analysis of the received results. We concluded that milk-containing tinned with maltodextrin have a high storage stability and better performance compared to the control sample.