2001•Unpublished venueRequires access
Development of new dairy product - lactoflan
T.A. Dulay, A.M. Borromeo, Jenalyn Gonzaga, Melani Quilloy
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Abstract
Fifteen batches of one liter each of reconstituted skimmilk powder were used in this study for a period of two months. To each batch containing 20% milk solids, 10% sugar and 1% stabilizer were added. The mix was pasteurized at 75 deg C for 5 minutes. After cooling to 30 deg C milk coagulant was added and distributed in 3 oz-cups and allowed to gel. Caramelized sugar syrup was then added to each cup, cooled and served to taste panel. Analyses of the product showed that it contains from 6.5-7% milk protein and an acidity of 0.16-18% lactic acid. The product according to the taste panel was smooth in texture and body and leche-flan like taste and flavor. Majority of the taste panel judged the products as like very much to extremely liked based from the 9-point Hedonic scoring system