Canned dairy: factors of increasing preservation

Introduction. The main criterion for the state of water in food is indicator "water activity" (Aw), which affects their quality and shelf life. Problem. At present, it advisable to propose such changes recipe technology canned milk, would reduce rate increase osmotic pressure. aim work scientific substantiation factors milk preservation. Methods. Objects research – low-fat condensed low-lactose with a sugar content 13, 16 31 %, by traditional was used as control; dry multicomponent mixture addition whey protein concentrate, control there selected milk-carbohydrate without component. Water activity (Aw) determined on device AguaLab-3TE, pressure cryoscopic method. number mesophilic aerobic facultative anaerobic microorganisms according DSTU ISO 4833: 2006. Results. Samples mass fraction 34 32 % terms were closest complied current regulations microbiological indicators. included into formula mixture, acts water-binding component, reducing 0.290. Conclusions. use enzymatic hydrolysis lactose enzyme preparation β-galactosidase has positive effect activity". In proposed concentrate component helps microorganisms. investigated will allow extend life products.