Work

Study of UF-retentate concentration degree in low- and lactose-free products’ development

Year: 2023

Type: conference-paper

Abstract: The article provides a comparative evaluation of some organoleptic characteristics of low- and lactose-free milk samples produced on the basis of ultrafiltration concentrates of skim milk with different mass fraction of solids. Using the ranking method, it was found that the sample produced on the basis of UV concentrate with a mass fraction of solids of 27 % followed by enzymatic hydrolysis of lactose has the best indices of taste and sweetness. The results obtained were necessary for the development of the recipe and technology for the production of low- and lactose-free milk.

Source: E3S Web of Conferences

DOI: 10.1051/e3sconf/202338101050

Authors: Vladimir Shokhalov, Anna Gnezdilova, Yuliya Vinogradova, Veronika Shokhalova

Institution: Vologda State Milk Academy named after NV Vereshchagina

Language: English

Topic: Advanced Scientific Research Methods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: diamond

OpenAlex ID: W4366335795