Application of the fermentative lactose hydrolysis

N S Donskoy; Донской Н С; A D Lodygin; Лодыгин А Д; A G Vardanyan; Варданян А Г; E Yu Pashina; Пашина Е Ю; Andrey Georgievich Khramtsov; Храмцов Андрей Георгиевич; N S Donskoi; Donskoi N S; A D Lodygin; Lodygin A D; G Vardanyan A; Vardanyan A G; E Yu Pashina; Pashina E Yu; A G Hramtsov; Hramtsov A G

Application of the fermentative lactose hydrolysis

Autores: Donskoy NS¹, Lodygin AD¹, Vardanyan AG¹, Pashina EY.¹, Khramtsov A.G.¹, Donskoi NS¹, Lodygin AD¹, Vardanyan A G¹, Pashina EY.¹, Hramtsov AG¹
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Edição: Nº 11 (2008)
Páginas: 74-75
Seção: Articles
URL: https://journals.eco-vector.com/1019-8946/article/view/324936
ID: 324936

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Effects of the fermentative preparation Lactocanescine in curds whey permeate were studied. Depending on temperature and dose of the fermented preparation it is possible to reach hydrolysis degree 85-90%. Technology for a range of products based on whey with hydrolyzed lactose was developed. These products are: a beverage, a food concentrate for processed cheese, confectionery and bakery sectors.