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The research is devoted to the determination of the properties of the components of the developed milk-containing thermostable fillings and the establishment of the dependence of the effective viscosity on the temperature of the model system. In the work, studies are carried out for a model system containing xanthan gum; a model system containing tara gum; model system containing gelatin; a model system containing xanthan gum and tara gum; a model system containing xanthan gum, tara gum and gelatin; a model system containing xanthan gum, tara gum and sugar; model system containing xanthan gum, tara gum, skimmed milk powder; a model system containing xanthan gum, tara gum and maltodextrin. In this work, the dependence of the effective viscosity on the temperature of the model system is established. To achieve the aim, the following objectives are set: - determination of the dependence of the effective viscosity on the temperature of model systems with xanthan gum, tara gum, gelatin, sugar, skimmed milk powder and maltodextrin with different concentrations of these components; - establishment of the temperature range in which a sharp increase in the effective viscosity of the investigated model systems begins. An increase in the temperature of the system prevents gelation due to an increase in the intensity of Brownian motion and a decrease through it in the duration of the existence of bonds that arise between macromolecules. At the same time, a decrease in temperature promotes gelation, since this increases the number of contacts between macromolecules, which contributes to an increase in the strength of the so-called spatial network. In the article, the dependences of the effective viscosity on the temperature of model systems with xanthan gum, tara gum, gelatin, sugar, skimmed milk powder and maltodextrin with different concentrations of these components are obtained. Based on the obtained dependences, the established temperature ranges in which a sharp increase in the effective viscosity of the studied model systems begins

RESEARCH OF RHEOLOGICAL PROPERTIES OF COMPONENTS OF THE DEVELOPED MILK-CONTAINING THERMOSTABLE FILLINGS