Physico-Chemical Attributes to Develop Formulation of Ice Cream Bacteriological, preparation, optimization for lactose hydrolyzed sweet conc.whey using protein hydrolysate in ice cream. DE
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- Englisch ausgewählt
Fr. 91.90
inkl. gesetzl. MwSt.,
Beschreibung
Produktdetails
Einband
Taschenbuch
Erscheinungsdatum
27.07.2023
Verlag
LAP LAMBERT Academic PublishingSeitenzahl
144
Maße (L/B/H)
22/15/0.9 cm
Gewicht
233 g
Sprache
Englisch
ISBN
978-620-6-75352-0
Whey solids are well known for their nutritional and functional properties and the same has been well documented. Owing to their excellent nutritional and functional properties of whey solids find numerous applications in food and dairy industry The biological components of whey including Lactoferrin, Lactoglobulin, Lactalbumin, glycomacropeptides and Immunoglobulin. Whey contains valuable lactose and proteins. Almost about 80 percent of whey is wasted without being used in country. Whey carries low total solids and has very low shelf life. Thus, the parameters like water activity (aw), pH, redox potential, heat treatment etc, which are bacteriostatic, bactericidal are hurdles. These hurdles may govern many preservations process and more than, one hurdle is often responsible for long shelf life of certain food product. ice cream is a frozen product obtained from cow or buffalo milk or a combination thereof or from cream, and/or other milk products, with or without addition of cane sugar, dextrose, liquid glucose and dried liquid glucose, eggs, fruits, fruit juices, preserved foods, nuts, chocolate, edible flavors and permitted food colors.
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