2018
DOI: 10.15587/1729-4061.2018.120803
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Study into effect of food fibers on the fermentation process of whey

Abstract: Представлені дослідження впливу харчових волокон на бродіння молочної сироватки. Встановлено форми зв'язку вологи в сумішах молочної сироватки і харчових волокон з різним ступенем вологопоглинальної здатності. За основними показниками бродіння визначені оптимальні умови ферментації лактозозброджувальними дріжджами Zygosaccharomyces lactis 868-K сироватково-рослинного сусла. Доведено можливість використання результатів у технології сироваткових ферментованих напоїв підвищеної в'язкості Ключові слова: молочна си… Show more

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Cited by 5 publications
(6 citation statements)
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“…1, the largest increase in the yeast cells Kluyveromyces lactis 469 (72 and 73 million/cm 3 , respectively) was observed for the ratio of malt:whey of 1:1.5 and 1:2 from hour 4 to 16 during fermentation. These values confirm the high fermenting activity of yeast to the carbohydrates of milk wheylactose [29,30]. In the fermented wort, prepared based on the reconstituted mixture with a ratio of dry malt to whey of 1.5:1 and 2:1, the cell growth was significantly lower and totaled, respectively, 45 and 57 million/cm 3 , which is probably explained by the insufficient amount of carbohydrates of lactose for cell development and the specific action of this type of yeast.…”
Section: Selection Of the Composition Of Whey-malt Wort For The Fesupporting
confidence: 70%
“…1, the largest increase in the yeast cells Kluyveromyces lactis 469 (72 and 73 million/cm 3 , respectively) was observed for the ratio of malt:whey of 1:1.5 and 1:2 from hour 4 to 16 during fermentation. These values confirm the high fermenting activity of yeast to the carbohydrates of milk wheylactose [29,30]. In the fermented wort, prepared based on the reconstituted mixture with a ratio of dry malt to whey of 1.5:1 and 2:1, the cell growth was significantly lower and totaled, respectively, 45 and 57 million/cm 3 , which is probably explained by the insufficient amount of carbohydrates of lactose for cell development and the specific action of this type of yeast.…”
Section: Selection Of the Composition Of Whey-malt Wort For The Fesupporting
confidence: 70%
“…Water-binding properties of dietary fibers were fixed in fermented milk beverages, spreads, cheese products. The analysis of correspondent studies [13][14][15] confirms the topicality of this problem. The results and comparative estimation are given mainly using organoleptic research methods.…”
Section: Introductionmentioning
confidence: 65%
“…There is a practice of using dietary fiber (DF) that has the moisture-retaining capability to increase viscosity in dairy products [9]. It is relevant, for the stabilization of consistency of milk mixtures with the modified fat composition (MFC), to select, and study in detail, DF with a high fat-retaining capability.…”
Section: Study Of Dietary Fiber Properties In Dairy Mixes Containing mentioning
confidence: 99%
“…In this connection, it is advisable to establish the effect of temperature on the moisture sorption process by dietary fibers (meal from the fruit of Rosa canina L., extruded wheat flour (EWF), and Vitacel). The swelling process depends on the type of a raw material, the degree of dispersion, the type and concentration of a solvent, temperature, and other parameters [9,22]. There is a need for additional study into the state of moisture and fat in mixtures with MFC when adding DF.…”
Section: Literature Review and Problem Statementmentioning
confidence: 99%