OPTIMIZATION OF THE DEGREE OF HYDROLYSIS OF NORMALIZED MILK MIXTURE FOR LACTOSE-FREE CHEESE PRODUCTION
Abstract
The article presents an analysis of the study and determination of optimal technological conditions of hydrolysis of normalized milk mixture for the development of lactose-free cheeses. Three enzyme preparations of β-galactosidase from different manufacturers were selected and studied. The effects of temperature, enzyme dosage and mixing modes on hydrolysis were determined.
About the Authors
L. Bahdanava
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
V. Bobrova
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
Y. Bondarenko
JSC «Molochny Mir»
Belarus
Belarus
Minsk
References
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Review
For citations:
Bahdanava L., Bobrova V., Bondarenko Y. OPTIMIZATION OF THE DEGREE OF HYDROLYSIS OF NORMALIZED MILK MIXTURE FOR LACTOSE-FREE CHEESE PRODUCTION. Topical Issues of Processing of Meat and Milk Raw Materials. 2024;(19):177-186. (In Russ.)
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