Investigation of the process of lactose enzymolysis in the production of acidophilic-whey ice cream
Дата
2021
ORCID
DOI
item.page.thesis.degree.name
item.page.thesis.degree.level
item.page.thesis.degree.discipline
item.page.thesis.degree.department
item.page.thesis.degree.grantor
item.page.thesis.degree.advisor
item.page.thesis.degree.committeeMember
Назва журналу
Номер ISSN
Назва тому
Видавець
Анотація
The use of whey concentrates in ice cream requires taking into account the specifics of their possible impact on product quality in each case. Thus, enzymatic hydrolysis of lactose is widely used to reduce the content of milk sugar in whey of different degrees of concentration.
Опис
Ключові слова
ice cream, acidophilic-whey, lactose enzymolysis, морозиво, ацидофільно-сироваткове, ферментоліз лактози, кафедра технології молока і молочних продуктів
Бібліографічний опис
Investigation of the process of lactose enzymolysis in the production of acidophilic-whey ice cream / А. Mykhalevych, V. Sapiga, G. Polischuk, T. Osmak // European Dimensions of Sustainable Development : Proceedings of the ІІІ International Conference on, June 11, 2021. – Kyiv : NUFT, 2021. – P. 47–48.