PRODUCTION TECHNOLOGY DEVELOPMENT OF LOW LACTOSE ICE-CREAM ENRICHED WITH NATURAL VITAMINS
2016
KОS, T.; POPOVA, I.; SUKHENKO, V.; VASILIV, V.
This paper deals with a new functional product - low-lactose cream enriched with cranberry sauce. The technological scheme of a new kind of ice cream. The influence of enzymatic treatment on the microbiological safety of the final product. The influence of the enzyme β-galactosidase and cranberry sauce on physicochemical, organoleptic and rheological properties of the finished product. Ascorbic acid content found in the final product.
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