Desserts with functional properties on the basis of milk whey with hydrolyzed lactose
- Autores: Lodygina S.V1, Lodygin A.D1, Zherebtsova M.V1, Hramtsov A.G1
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Afiliações:
- Edição: Nº 2 (2015)
- Páginas: 50-51
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/328158
- ID: 328158
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Resumo
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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Sobre autores
S. Lodygina
Email: info@ncfu.ru
A. Lodygin
Email: info@ncfu.ru
M. Zherebtsova
Email: info@ncfu.ru
A. Hramtsov
Email: info@ncfu.ru
Bibliografia
- Лактоза и ее производные [Текст] / Б.М.Синельников, А.Г.Храмцов, И.А.Евдокимов, С.А.Рябцева, А.В.Серов; науч. ред. акад. РАСХН А.Г.Храмцов. -СПб.: Профессия, 2007. - 768 с.
- 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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