Desserts with functional properties on the basis of milk whey with hydrolyzed lactose
- Authors: Lodygina S.V1, Lodygin A.D1, Zherebtsova M.V1, Hramtsov A.G1
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- Issue: No 2 (2015)
- Pages: 50-51
- Section: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/328158
- ID: 328158
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Abstract
The actuality of low-lactose products manufacturing from the secondary raw milk materials is discussed. The way to receive the dessert on the basis of milk whey with hydrolyzed lactose was grounded experimentally. Technological scheme for the dessert manufacturing was developed.
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About the authors
S. V Lodygina
Email: info@ncfu.ru
A. D Lodygin
Email: info@ncfu.ru
M. V Zherebtsova
Email: info@ncfu.ru
A. G Hramtsov
Email: info@ncfu.ru
References
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- Доронин А.Ф. Функциональное питание [Текст] / А.Ф.Доронин, Б.А.Шендеров. -М.: ГРАНТь, 2002. - 296 с.
- Храмцов А.Г. Феномен молочной сыворотки [Текст] / А.Г.Храмцов. -СПб.: Профессия, 2011. - 804 с.
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