Investigation of the fermentation process of demineralized whey concentrates for ice cream production

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dc.contributor.authorBandura (Kuzmyk), Uliana
dc.contributor.authorBass, Oksana
dc.contributor.authorMykhalevych, Artur
dc.contributor.authorOsmak (Fedchenko), Tetiana
dc.date.accessioned2021-12-06T16:51:48Z
dc.date.available2021-12-06T16:51:48Z
dc.date.issued2021
dc.description.abstractThe cheapest source of biologically complete whey proteins in ice cream is condensed and dry whey. However, whey contains up to 70-75% of lactose from the total dry matter content, the excess of which in ice cream causes its excessive crystallization. The purpose of the research is to study the patterns of the process of lactose hydrolysis in reconstituted concentrates of sweet demineralized whey, intended for the production of ice cream with higher content of whey proteins and low lactose content.uk_UA
dc.identifier.citationInvestigation of the fermentation process of demineralized whey concentrates for ice cream production / U. Kuzmyk, O. Bass, A. Mykhalevych, T. Osmak // Trends in LEAN food production and packaging : Proceedings of the10th International Specialized Scientific and Practical Conference. – Kyiv : NUFT, 2021. – P. 122–123.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/36753
dc.language.isootheruk_UA
dc.subjectwheyuk_UA
dc.subjectlactoseuk_UA
dc.subjectenzymolysisuk_UA
dc.subjectкафедра технології молока і молочних продуктівuk_UA
dc.subjectсироваткаuk_UA
dc.subjectлактозаuk_UA
dc.subjectферментолізuk_UA
dc.titleInvestigation of the fermentation process of demineralized whey concentrates for ice cream productionuk_UA
dc.typeThesisuk_UA

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