FERMENTATION DRINKS BASED ON MILK WHEY
Abstract
In this article the possibilities of application of whey in the production of fermentation drinks with the use of germinated cereals (malts), named «Prozer» are considered. The comparative analysis of different types of malts is presented. The change of ethyl alcohol content in brewed beers depending on a dose and type of malts in whey-based mash is experimentally determined.
About the Authors
E. V. Grek
Национальный университет пищевых технологий
Ukraine
E. A. Krasulya
Национальный университет пищевых технологий
Ukraine
References
1. Grek, O.V., Napitki na osnove molochnoi syvorotki s proroshchenymi zlakami / O.V. Grek, O.O. Krasulya // Obladnannya ta tekhnologii kharchovikh virobnitstv: temat. zb nauk. pr. / Donets. nats. un-t ekonomiki i torgovli im. M. Tugan-Baranovs'kogo, 2011. - Vip. 27. - S. 366-370.
2. Koval'skaya, L.P. Tekhnologiya pishchevykh proizvodstv / L.P. Koval'skaya [i dr.]; pod red. L.P. Koval'skoi. - M.: Kolos, 1997. - 752 s.
3. Proroshchenye zerna zlakovykh kul'tur. Perspektivi ikh ispol'zovaniya v pishchevoi promyshlennosti / S.I. Potapenko [i dr.] // Kharchova і pererobna promislovіst'. - 2006. - № 7. - S. 19-20.
4. Khramtsov, A.G. Fenomen molochnoi syvorotki / A.G. Khramtsov. - SPb.: Professiya, 2011. - 802 s.
For citations:
Grek E.V.,
Krasulya E.A.
FERMENTATION DRINKS BASED ON MILK WHEY. Topical Issues of Processing of Meat and Milk Raw Materials. 2011;(6):98-103.
(In Russ.)
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