摘要：Pudding production in small glass jars has been investigated which consumed by babies mostly. Heat treatment conditions and sterilization value (f) have been also applied. Composition of pudding is %3 fatted milk, sugar, vanillin cacao and starch. The mixture of pudding was heated in 65 oC. After jell form has been obtained, pudding was filled in 180 cl glass jars and sterilized in autoclave. Sterilized pudding have been stored +4 oC. In this investigation, (F) value has been calculated. Chemical analysis and sensory properties of pudding have also been obtained.
