Prospects for yeast using in secondary dairy raw materials processing
https://doi.org/10.37493/2307-910X.2024.3.8
Abstract
The relevance of different types of yeasts application for synthesis of various types of commercially available products is substantiated. Directions of secondary dairy raw materials processing based on lactose biotransformation is analyzed. The possibility of using yeast, which is not capable of hydrolyzing lactose, for the purpose of recycling secondary milk raw materials has been shown.
About the Authors
T. V. Nersesyan
North-Caucasus Federal University
Russian Federation
Russian Federation
Tigran V. Nersesyan – Assistant of the Department of Applied Biotechnology of the Faculty of Food Engineering and Biotechnology named after Academician A.G. Khramtsov
Stavropol
I. K. Kulikova
North-Caucasus Federal University
Russian Federation
Russian Federation
Irina K. Kulikova – PhD, Associate Professor of the Department of Applied Biotechnology of the Faculty of Food Engineering and Biotechnology named after Academician A.G. Khramtsov
Stavropol
A. D. Lodygin
North-Caucasus Federal University
Russian Federation
Russian Federation
Aleksey D. Lodygin – Dr. Sc. (Techn.), Associate Professor, Head of Applied Biotechnology Department, Faculty of Food Engineering and Biotechnology named after Academician A.G. Khramtsov
Stavropol
Scopus ID: 57021535400
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Review
For citations:
Nersesyan T.V., Kulikova I.K., Lodygin A.D. Prospects for yeast using in secondary dairy raw materials processing. Modern Science and Innovations. 2024;(3):84-91. https://doi.org/10.37493/2307-910X.2024.3.8
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