Influence of oatmeal syrup on the quality indicators of canned milk product

The article considers the quality indicators of a canned dairy product containing oatmeal syrup. The organoleptic characteristics of the obtained product samples are described, data are presented on the change in the physicochemical parameters of the product samples during storage for 9 months. The granulometric composition of lactose has been studied, it has been established that the uniformity coefficient for various product samples does not change significantly. The study of the dynamics of viscosity during storage made it possible to establish that in samples containing 20 and 30% oatmeal syrup, it is possible to exclude the energy- consuming homogenization process from the production cycle due to higher values of the analyzed indicator.