Risk analysis to produce lactose-free ice cream

A tétel rövid nézete
dc.contributor.advisorPusztahelyi, Tünde
dc.contributor.authorElrashidi, Haitham
dc.contributor.departmentDE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási Karhu_HU
dc.date.accessioned2022-05-12T10:52:57Z
dc.date.available2022-05-12T10:52:57Z
dc.date.created2022-04-20
dc.description.abstractLactose is defined as a disaccharide formed by galactose and glucose, it is known to be found in milk and dairy products, this lactose is digested in the small intestines by the lactase enzyme. Around 40% of people on earth have a condition known as lactose intolerance, which is a problem in digesting lactose because there is insufficient production of the lactase enzyme, which is responsible for the digestion of the lactose. Since there isn’t any source analyzing the risk and quality for the manufacturing of lactose-free ice cream, my main aim of this report is to perform a risk analysis for the manufacturing of lactose-free ice cream using risk analysis tools and possibly suggest improvements for the manufacturing process to increase the quality of the process and decrease the number of defects.hu_HU
dc.description.courseFood Safety and Quality Engineeringhu_HU
dc.description.degreeMSc/MAhu_HU
dc.format.extent47hu_HU
dc.identifier.urihttp://hdl.handle.net/2437/333106
dc.language.isoenhu_HU
dc.subjectice creamhu_HU
dc.subjectlactose-free ice creamhu_HU
dc.subjectriskhu_HU
dc.subjectanalysishu_HU
dc.subjectlactose intolerancehu_HU
dc.subject.dspaceDEENK Témalista::Mezőgazdaságtudományhu_HU
dc.titleRisk analysis to produce lactose-free ice creamhu_HU
Fájlok
Gyűjtemények
Theses (MÉK)