Technological and methodological aspects of the production of low- and lactose-free dairy products
The features of technologies for low- and lactose-free dairy products, which provide for special operations to hydrolyze lactose or remove it using ultra- or nanofiltration followed by hydrolysis of the residual amount, are considered. Dairy products manufactured using these technologies in differen...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2021-07-01
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| Series: | Пищевые системы |
| Subjects: | |
| Online Access: | https://www.fsjour.com/jour/article/view/115 |
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