Lactose crystallization in presence of vegetable components

E I Dobriyan; Dobriyan E I; Ekaterina Ivanovna Dobriyan; Добриян Екатерина Ивановна

Lactose crystallization in presence of vegetable components

Authors: Dobriyan EI¹, Dobriyan E.I.¹
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Issue: No 12 (2009)
Pages: 40-41
Section: Articles
URL: https://journals.eco-vector.com/1019-8946/article/view/325258
ID: 325258

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Abstract

In presence of vegetable components (fruit and vegetable purees) in the vegetable-milk products regularities of processes of lactose crystallization are changed. These specialties should be taken into account at composite products development for avoiding formation of consistency defects.