Grounding and Development of Low-Lactose Biologically Active Milk Ice Cream Formula

Lactose intolerance is widespread in the world, although its frequency varies considerably in different countries. In Ukraine, 15-35% of the adult population suffer from this illness. For these people, it is necessary to develop special dairy products – lactose-free and low-lactose. A promising dire...

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Main Authors: Anastasiia Trubnikova, Oksana Chabanova, Tat'jana Sharahmatova, Sergej Bondar, Svitlana Vikul
Formato: Artigo
Idioma:Inglês
Publicado em: Altezoro s.r.o. (Slovak Republic) and Publishing Center "Dialog" (Ukraine) 2018-09-01
Colecção:Traektoriâ Nauki
Assuntos:
low-lactose ice cream
lactose-free protein concentrate
yoghurt base
foam-forming ability
antioxidant activity
viscosity
Acesso em linha:http://pathofscience.org/index.php/ps/article/download/548/567
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