Please use this identifier to cite or link to this item: https://dspace.nuft.edu.ua/jspui/handle/123456789/34899
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
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