ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Hydrolyzed lactose syrup (HLS) was produced from cheese whey ultrafiltration permeate by treatment with immobilized β-galactosidase, deionization, and evaporation. The degree of hydrolysis was 97.2%. Hydrolyzed-isomerized lactose syrup (HILS) was produced from hydrolyzed, deionized ultrafiltration permeate by treatment with immobilized glucose isomerase, deionization and evaporation. The degree of isomerization was 34.8%. HLS and HILS were substituted for 25% or 50% of the sucrose (on a solids basis) in vanilla ice cream. The mix freezing time increased when HLS or HILS was substituted for sucrose at a level of 50%. There were no significant differences in melting rates (P 〈 0.05) and few differences in sensory quality.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1989.tb07904.x
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