Methods of determination of parameters of fermented whey-malty mixtures

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dc.contributor.authorTsygankov, Sergii
dc.contributor.authorUshkarenko, Viktor
dc.contributor.authorGrek, Olena
dc.contributor.authorKrasulya, Olena
dc.contributor.authorUshkarenko, Iuliia
dc.contributor.authorTymchuk, Alla
dc.contributor.authorOnopriichuk, Olena
dc.contributor.authorSavchenko, Alexander
dc.date.accessioned2019-06-14T08:09:57Z
dc.date.available2019-06-14T08:09:57Z
dc.date.issued2018
dc.description.abstractThe methods of accumulation of yeast cells Kluyveromyces lactis 469 and their percent with glycogen from the general concentration at fermentation of wort of the restored mixture at different ratios of dry malt and whey are offered and results are obtained. According to the obtained data, it was established, that yeast cells actively developed in the period from 4 to 16 fermentation hour at the ratio of malt and whey in the restored mixture as 1:1,5 and 1:2. The increment of cells with glycogen in mixtures with the ratio – malt:whey as 1,5:1 and 2:1 was intensive. Thus, at 36 hour of fermentation the amount of yeast was 67,2 and 68,9 % respectively from the total number of cells.uk_UA
dc.identifier.citationMethods of determination of parameters of fermented whey-malty mixtures / S. Tsygankov, V. Ushkarenko, O. Grek et. al // EUREKA: Life Sciences. – 2018. – № 5. – P. 30-38uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/29758
dc.language.isootheruk_UA
dc.subjectdry whey and maltuk_UA
dc.subjectсухі молочна сироватка та солодuk_UA
dc.subjectside fermentation productsuk_UA
dc.subjectпобічні продукти бродінняuk_UA
dc.subjectкафедра технології молока і молочних продуктівuk_UA
dc.titleMethods of determination of parameters of fermented whey-malty mixturesuk_UA
dc.typeArticleuk_UA

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