Influence of temperature and malt extract portion on viscosity of concentrated milk products with sugar

In this work we study the effect of temperature and malt extract portion on the dynamic viscosity of a concetrated milk product with sugar. As a result of planning a two-factor experiment we have obtained the mathematical model of the studied object. It is established that the increase in temperature and malt extract portion results in the growing dynamic viscosity. On the basis of this model the optimal temperature for malt extract introduction in the concentrated milk product with sugar has been determined.