Dietetikus igenyeket kielegito savanyu tejkeszitmenyek eloallitasa.
1992
Szigeti J. | Krasz A.
The aim of the research was to develop technologies for the production of lactose-free, sour dairy products, based on the addition of adequate quantities of concentrated lactalbumen to the milk to increase its protein content while reducing the lactose content. In the first step the basic material, with a reduced lactose content, is subjected to preliminary fermentation in a thermostated duplicator fermentor linked to an external pH regulating circuit, in such a way that the lactic acid produced is automatically and continuously neutralized to the desired pH in an external buffer tank using an NaOH-KOH mixture with a physiologically favourable composition. After this the material is packaged and further fermented in a second fermentation step until the lactose and galactose are reduced to the desired values. Sour dairy products manufactured in this way have a negligible content of lactose, while the galactose content is also reduced to suit the fermenting microorganisms. The products cannot be distinguished in texture or aroma from produced using the traditional technology and can be used to manufacture flavoured, post-heat-treated or whipped products.
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