Low lactose level creamy ice-cream for diabetics Scientific journal NRU ITMO Series Processes and Food Production Equipment

Series "Processes and Food Production Equipment"

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ISSN:2072-2389

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MARCH 2012 (published: 01.03.2012)

Number 1(13)

Home > Issue > Low lactose level creamy ice-cream for diabetics

UDC 663/664

Low lactose level creamy ice-cream for diabetics

Arsenyeva T.P., Yakovleva Y.A., Maksotova R.М., Orazbek А.О.

High prevalence of a diabetes and lactase insufficiency in the developed countries, including Russia, put a diabetes and lactase insufficiency abreast the social illnesses demanding carrying out of treatment-and-prophylactic actions. That’s why the problem of development of functional products gets a special urgency. One of rational ways of the decision of this problem is expansion of assortment and development of low lactose level creamy ice-cream for diabetics.
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Keywords: diabetes, lactase insufficiency, enzime, ice-cream, jerusalem artichoke, stevia.

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