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

dc.contributor.author	Mykhalevych, Artur
dc.contributor.author	Sapiga, Victoria
dc.contributor.author	Polishchuk, Galyna
dc.contributor.author	Osmak (Fedchenko), Tetiana
dc.date.accessioned	2021-07-26T07:53:42Z
dc.date.available	2021-07-26T07:53:42Z
dc.date.issued	2021
dc.description.abstract	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.	uk_UA
dc.identifier.citation	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.	uk_UA
dc.identifier.uri	https://dspace.nuft.edu.ua/handle/123456789/34895
dc.language.iso	en	uk_UA
dc.subject	ice cream	uk_UA
dc.subject	acidophilic-whey	uk_UA
dc.subject	lactose enzymolysis	uk_UA
dc.subject	морозиво	uk_UA
dc.subject	ацидофільно-сироваткове	uk_UA
dc.subject	ферментоліз лактози	uk_UA
dc.subject	кафедра технології молока і молочних продуктів	uk_UA
dc.title	Investigation of the process of lactose enzymolysis in the production of acidophilic-whey ice cream	uk_UA
dc.type	Thesis	uk_UA

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