Enzymatic hydrolysis of lactose in concentrates of reconstituted demineralized whey, intended for ice cream production
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Дата
2021
ORCID
DOI
Науковий ступінь
Рівень дисертації
Шифр та назва спеціальності
Рада захисту
Установа захисту
Науковий керівник
Члени комітету
Видавець
Анотація
The feasibility of using fermented concentrates of reсonstitutd demineralized sweet whey as a source of whey proteins and monosaccharides in ice cream was proved.Ice cream with a higher content of milk proteins is usually enriched with casein and caseinates, whey protein concentrates, as well as dry dairy products. It was proved the possibility of increasing the protein content by 30-90% in ice cream with a mass fraction of 10.5% fat by adding concentrates of whey proteins and milk proteins, but it significantly increases the cost of the finished product at its rather high-fat content.
Опис
Ключові слова
whey, lactose enzymolysis, Β-galactosidase, сироватка, ферментативний гідроліз, B-галактозидаза, кафедра технології молока і молочних продуктів
Бібліографічний опис
Enzymatic hydrolysis of lactose in concentrates of reconstituted demineralized whey, intended for ice cream production / T. Osmak, S. Mleko, O. Bass, А. Mykhalevych, U. Kuzmyk // Ukrainian Food Journal. – 2021. – Vol. 10, Issue 2. – P. 277–288.