The evaluation of structural-mechanical properties of the functional fermented milk product

Abstract In the conditions of high competition on market food products producers have to carry out a search for new kinds raw materials in order diversify assortment produced products. Adding and ingredients different origin composition dairy irrevocably leads change quality parameters. One such parameters is consistence. To control consistence, it necessary check orgonaleptically study structural-mechanical properties product under development. work, consistence samples newly developed fundamental fermented with wheat brans was studied by an organoleptic method rotational viscometry. The necessity conducted studies conditioned fact that using only evaluation not always objective as depends skills qualifications specialist who carries study. appliance viscometry allows describing model body flow mathematically, defining effective viscosity other characteristics. Rheological characteristic were identified help rotation viscometer Rheotest. objects Their amount from 0 10 %. As result rheological functional brans, concluded product, depending mass fraction composition, could be referred drinkable or eaten spoon types. It found according character pseudoplastic bodies.