Enzymatic hydrolysis of lactose in concentrates of reconstituted demineralized whey, intended for ice cream production

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dc.contributor.authorOsmak (Fedchenko), Tetiana
dc.contributor.authorMleko, Stanislaw
dc.contributor.authorBass, Oksana
dc.contributor.authorMykhalevych, Artur
dc.contributor.authorBandura (Kuzmyk), Uliana
dc.date.accessioned2021-07-27T09:35:57Z
dc.date.available2021-07-27T09:35:57Z
dc.date.issued2021
dc.description.abstractThe 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.uk_UA
dc.identifier.citationEnzymatic 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.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/34899
dc.language.isoenuk_UA
dc.subjectwheyuk_UA
dc.subjectlactose enzymolysisuk_UA
dc.subjectΒ-galactosidaseuk_UA
dc.subjectсироваткаuk_UA
dc.subjectферментативний гідролізuk_UA
dc.subjectB-галактозидазаuk_UA
dc.subjectкафедра технології молока і молочних продуктівuk_UA
dc.titleEnzymatic hydrolysis of lactose in concentrates of reconstituted demineralized whey, intended for ice cream productionuk_UA
dc.typeArticleuk_UA

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