Enzymatic hydrolysis of lactose in concentrates of reconstituted demineralized whey, intended for ice cream production

Tetiana Osmak,Artur Mykhalevych,Uliana Kuzmyk,Oksana Bass,Stanisław Mleko

doi:10.24263/2304-974x-2021-10-2-6

Abstract

Enzymatic hydrolysis of lactose in concentrates of reconstituted demineralized whey, intended for ice cream production

Highlights

The feasibility of using fermented concentrates of reсonstitutd demineralized sweet whey as a source of whey proteins and monosaccharides in ice cream was proved
The duration of enzymatic hydrolysis under these conditions for 4±2 h ensures the degree of lactose hydrolysis not less than 70%
The possibility of increasing the efficiency of lactose enzymolysis in concentrates of reconstituted demineralized whey to 80–85% by combining the specific action of the enzyme preparation GODO-YNL2 and starter based on L. acidophilus has been proved

Summary

Introduction

The feasibility of using fermented concentrates of reсonstitutd demineralized sweet whey as a source of whey proteins and monosaccharides in ice cream was proved. Ice cream with a higher content of milk proteins is usually enriched with casein and caseinates, whey protein concentrates, as well as dry dairy products (Nadtochij et al, 2016; Polishchuk et al, 2020). Problems with the formation of organoleptic quality indicators of low-fat ice cream are solved by using polysaccharides and products of their chemical modification or destruction (Azari-Anpar et al, 2017). These compounds only thicken the aqueous phase and do not affect the nutritional value of the product. Whey proteins have a unique ability to mask the absence or low-fat content in ice cream (El-Zeini et al, 2016), which allows increasing the biological value of the product and ensure its high quality

Objectives

Methods

Results

Conclusion