Özet:

In this study, some qualities of milk recel produced by adding sugar to cow’s milk at different levels (10%, 15% and 20%) were studied. With the production of milk rice, the nutritional properties of milk have been enhanced and the purpose of this product is to reveal the characteristics. In the 1st, 8th and 15th days of storage in the milk resin samples, the moisture (%), the content of ashes (%), the total sugar values (%), the HMF values (μg/L), the fat values (%), the titration acidity (°SH), the pH values, the protein values (%), the weakness index (Pa.s), the flow-and-behavioral index, the color values and the sensual characteristics have been determined. According to the results obtained, as the sugar rate increases, the humidity (%), the seed content (%), the HMF value (μg/L), the fat content (%), the titration acidity (°SH), the protein content (%), the low index and the color values (a) and (b) are reduced; on the other hand, the total sugar values (%) are increased. From the point of view of the emotional parameters, the sample of milk rice containing 15% sugar has received the highest scores.

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