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CRYOSCOPIC DETERMINATION OF LACTOSE HYDROLYSIS IN MILK.

[In Italian. / En italien.]

Author(s) : ZALAZAR C., MEINARDI C., DE ZALAZAR S.

Type of article: Article

Summary

THE DETECTION OF THE ENZYMIC HYDROLYSIS OF LACTOSE IS BASED ON THE MEASUREMENT OF MILK FREEZING POINT, PRIOR TO AND AFTER ADDITION OF LACTASE. THE DECREASE IN THE FREEZING POINT IS PROPORTIONAL TO THE PERCENTAGE OF HYDROLYSED LACTOSE. (Bull. bibliogr. CDIUPA, FR., 15, N.12, 1981/12, 163214.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1983-1442
  • Languages: Italian
  • Source: Sci. Tec. latt.-casearia - vol. 32 - n. 5
  • Publication date: 1981

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