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

dc.contributor.authorMykhalevych, Artur
dc.contributor.authorSapiga, Victoria
dc.contributor.authorPolishchuk, Galyna
dc.contributor.authorOsmak (Fedchenko), Tetiana
dc.date.accessioned2021-07-26T07:53:42Z
dc.date.available2021-07-26T07:53:42Z
dc.date.issued2021
dc.description.abstractThe 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.citationInvestigation 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.urihttps://dspace.nuft.edu.ua/handle/123456789/34895
dc.language.isoenuk_UA
dc.subjectice creamuk_UA
dc.subjectacidophilic-wheyuk_UA
dc.subjectlactose enzymolysisuk_UA
dc.subjectморозивоuk_UA
dc.subjectацидофільно-сироватковеuk_UA
dc.subjectферментоліз лактозиuk_UA
dc.subjectкафедра технології молока і молочних продуктівuk_UA
dc.titleInvestigation of the process of lactose enzymolysis in the production of acidophilic-whey ice creamuk_UA
dc.typeThesisuk_UA

Файли

Контейнер файлів
Зараз показуємо 1 - 1 з 1
Вантажиться...
Ескіз
Назва:
ice cream.pdf
Розмір:
432.01 KB
Формат:
Adobe Portable Document Format
Ліцензійна угода
Зараз показуємо 1 - 1 з 1
Ескіз недоступний
Назва:
license.txt
Розмір:
1.71 KB
Формат:
Item-specific license agreed upon to submission
Опис: