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YEAST LACTASE FOR THE PRODUCTION OF ICE CREAM.

LACTASE DE LEVURE POUR LA FABRICATION DES CREMES GLACEES.

Type of article: Article

Summary

DESCRIPTION OF AN ECONOMICAL PROCESS TO INCREASE THE RATE OF INCORPORATION OF WHEY AND POWDER SKIMMED MILK IN THE MANUFACTURE OF ICE CREAM, BY ADDING TO THE MIX YEAST LACTASE, AN ENZYME HYDROLYSING 25% OF LACTOSE INTO GLUCOSE AND GALACTOSE. AFTER MAINTAINING THE MIX 16 HRS AT 277 K (4 DEG C), MILK IS HEATED TO 313 K (40 DEG C) AND ADDED TO THE OTHER INGREDIENTS (VEGETABLE OILS, EMULSIFIERS, SUCROSE). THE WHOLE IS PASTEURISED (IN ORDER TO INHIBIT ANY ENZYMIC ACTIVITY), THEN FROZEN TO 253 K (-20 DEG C). G.G.

Details

  • Original title: LACTASE DE LEVURE POUR LA FABRICATION DES CREMES GLACEES.
  • Record ID : 1983-1882
  • Languages: French
  • Source: Usine nouv. - n. 48
  • Publication date: 1982/11/25
  • Document available for consultation in the library of the IIR headquarters only.

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