Investigation of the process of lactose enzymolysis in the production of acidophilic-whey ice cream

Ескіз

Дата

2021

ORCID

DOI

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Назва журналу

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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.

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