Study of the consistency of defrosted aerated fermented milk desserts by rheological methods

The aim of the research was to quantify consistency defrosted aerated fermented milk desserts. objects were samples desserts with a mass fraction fat 2.5%, in one whey protein concentrate used (WPC). Rotational viscometry, penetrometric and thermostatic methods used. It has been established that use WPC allows increasing dynamic viscosity by 4.5 times, mixture overrun 1.4 dimensional stability (less shrinkage degree) 1.26 adhesion 1.65 times stickiness 1.93 times. Also, hardness decreases 1.6 elastic modulus results obtained are practical importance substantiating composition, parameters production process sale