Innovations in the cheese wayprocessing


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详细

The method to produce tagatose containing sweetener with application of ultra−
filtration and reverse osmosis, fermentative lactose hydrolysis and isomerization
of the received galactose carbohydrate in tagatose has been developed.

参考

  1. Мельникова Е.И., Нифталиев С.И., Ширунов М.О. и др. Новый природный подсластитель - биокорректор пищевых рационов//Известия вузов. Пищевая технология. 2010. № 1.
  2. Bertelsen H., Jensen B.B., Buemann B. D)tagatose - a novel low)calorie bulk sweetener with prebiotic properties// World Rev Nutr. Diet. 1999. № 85.
  3. Dekker M. Alternative Sweeteners Third Edition. - USA: Lyn O'Brien Nabors. 2001.
  4. Helen M. Sweeteners and sugar alternatives in food technology/M.Helen. Blackwell Publishing. 2006. 08.

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