The quality indicators of ice cream upon the enzymatic hydrolysis of lactose
Ice cream is a popular type of dairy foods containing up to 6% of lactose. In connection with the lactose intolerance by many consumers and the possibility of its crystallization during storage of finished products, there is a need for a decrease in the content of this nutrient in the composition of...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2023-10-01
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| Series: | Пищевые системы |
| Subjects: | |
| Online Access: | https://www.fsjour.com/jour/article/view/299 |