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Title: | Enzymatic hydrolysis of lactose in concentrates of reconstituted demineralized whey, intended for ice cream production |
Authors: | Osmak (Fedchenko), Tetiana Mleko, Stanislaw Bass, Oksana Mykhalevych, Artur Bandura (Kuzmyk), Uliana |
Keywords: | whey lactose enzymolysis Β-galactosidase сироватка ферментативний гідроліз B-галактозидаза кафедра технології молока і молочних продуктів |
Issue Date: | 2021 |
Citation: | Enzymatic 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. |
Abstract: | The 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. |
URI: | http://dspace.nuft.edu.ua/jspui/handle/123456789/34899 |
Appears in Collections: | Статті |
Files in This Item:
File | Description | Size | Format | |
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Enzymatic hydrolysis of lactose.pdf | 2,2 MB | Adobe PDF | View/Open |
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