Development and characterization of lactose-hydrolyzed whey candy

Abstract Whey represents one of the largest dairy by-product streams worldwide, retaining 55–60% of the nutrients originally present in milk, yet its high lactose content, limited solubility, and environmental disposal challenges restrict its utilization; enzymatic lactose hydrolysis using β-galacto...

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Номзүйн дэлгэрэнгүй

Үндсэн зохиолчид:	Hitendra Raval, Rohit Sindhav, Ankit Bihola, Priyanka Suvera, P. S. Prajapati, Shaikh Adil
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	Nature Portfolio 2026-05-01
Цуврал:	Scientific Reports
Нөхцлүүд:	Lactose hydrolysis Whey valorization β-galactosidase Frozen candy CMC Stabilizer
Онлайн хандалт:	https://doi.org/10.1038/s41598-026-49455-6
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!