THE STUDY OF LOW-LACTOSE MILK WHEY STRUCTURE AND MODEL SYSTEMS ON ITS BASIS
Victoriya Gnitsevych, Tatiana Yudina , Yuliia Honchar , Olena Vasylieva , Liudmyla Diachuk This study developed a technology of low-lactose semi-finished products, based on fermented whey and pumpkin pulp puree, and offered a possibility of its use in the technology of structured culinary products. This research carried out the required substantiation of the methods of […]