LAWS OF FORMATION OF CURDLE MILK CLOTS IN MILK FORMULAE WITH HYDROLYZED LACTOZE AND HIGH CONTENT OF DRY SUBSTANCE

Authors

  • І. Romanchuk Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • L. Moiseeva Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • O. Gondar Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • Т. Rudakova Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine

Keywords:

curd, enzyme preparation, hydrolyzes of lactose, fermented milk product, product with reduced lactose

Abstract

Properties of dairy clots obtained by fermenting of normalized milk blends are studied these blends containing lactose hydrolyzed with enzyme β-galactosidase preparation. Data on variances of acidity and rheological properties of normalized blends formulated with dry solids not fat in the range of 12 to 17 % of dry substance. Milk clotting ability of fermenting preparation in the blends containing hydrolyzed lactose is found to be higher. Sweetness of the product rises with the rising of glucose and galactose concentration, which makes it possible to avoid using sucrose in formulations.

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References

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Published

2016-06-25

How to Cite

Romanchuk І., Moiseeva, L., Gondar, O., & Rudakova Т. (2016). LAWS OF FORMATION OF CURDLE MILK CLOTS IN MILK FORMULAE WITH HYDROLYZED LACTOZE AND HIGH CONTENT OF DRY SUBSTANCE. FOOD RESOURCES, 4(06), 107–112. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/298

Issue

Vol. 4 No. 06 (2016): Food Resources

Section

Слово редактора

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