Investigation of the fermentation process of demineralized whey concentrates for ice cream production
| dc.contributor.author | Bandura (Kuzmyk), Uliana | |
| dc.contributor.author | Bass, Oksana | |
| dc.contributor.author | Mykhalevych, Artur | |
| dc.contributor.author | Osmak (Fedchenko), Tetiana | |
| dc.date.accessioned | 2021-12-06T16:51:48Z | |
| dc.date.available | 2021-12-06T16:51:48Z | |
| dc.date.issued | 2021 | |
| dc.description.abstract | The cheapest source of biologically complete whey proteins in ice cream is condensed and dry whey. However, whey contains up to 70-75% of lactose from the total dry matter content, the excess of which in ice cream causes its excessive crystallization. The purpose of the research is to study the patterns of the process of lactose hydrolysis in reconstituted concentrates of sweet demineralized whey, intended for the production of ice cream with higher content of whey proteins and low lactose content. | uk_UA |
| dc.identifier.citation | Investigation of the fermentation process of demineralized whey concentrates for ice cream production / U. Kuzmyk, O. Bass, A. Mykhalevych, T. Osmak // Trends in LEAN food production and packaging : Proceedings of the10th International Specialized Scientific and Practical Conference. – Kyiv : NUFT, 2021. – P. 122–123. | uk_UA |
| dc.identifier.uri | https://dspace.nuft.edu.ua/handle/123456789/36753 | |
| dc.language.iso | other | uk_UA |
| dc.subject | whey | uk_UA |
| dc.subject | lactose | uk_UA |
| dc.subject | enzymolysis | uk_UA |
| dc.subject | кафедра технології молока і молочних продуктів | uk_UA |
| dc.subject | сироватка | uk_UA |
| dc.subject | лактоза | uk_UA |
| dc.subject | ферментоліз | uk_UA |
| dc.title | Investigation of the fermentation process of demineralized whey concentrates for ice cream production | uk_UA |
| dc.type | Thesis | uk_UA |