The 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.
The implementation of resource-saving technologies involves the development of industries, including their greening, which ensures the full and integrated use of raw materials and significantly reduces the negative impact of industrial waste on the natural environment.
