Parameters of lactose hydrolysis in whey
- Autores: Kozlova OV1, Orekhova SV1, Gavrilov GB1, Kozlova OV1, Orehova SV1, Gavrilov GB1
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Afiliações:
- Edição: Nº 11 (2006)
- Páginas: 64-64
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/324486
- ID: 324486
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Resumo
The object of the experimental study was to determine parameters of lactose hydrolysis. Share of carbohydrates in the process of milk whey hydrolysis at various temperatures has been established by GLC. The following optimal hydrolysis parameters were found: temperature - 350 C, fermenting preparation quantity -0.05 % and process duration - 4 hours.
Bibliografia
- Храмцов А.Г., Нестеренко П.Г. Технология продуктов из молочной сыворотки. - М.: ДеЛи принт, 2004.
- Храмцов А.Г. Промышленная переработка нежирного молочного сырья / А.Г. Храмцов, К.К. Полянский, П.Г. Нестеренко, С.В. Василин. - Воронеж: Изд−во ВГУ, 1992.
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