ShareDETERMINATION OF DEGREE OF LACTOSE HYDROLYSIS IN MILK BY AN ENZYMIC CRYOSCOPIC METHOD.
Author(s) : ZAKARIA C. R.
Type of article: Article
Summary
CORRELATION BETWEEN CHANGES IN MILK FREEZING POINT PRIOR TO AND AFTER HYDROLYSIS (LACTOZYME) AND LACTOSE CONTENT. APPLICATION OF THIS CHARACTERISTIC TO THE QUALITY CONTROL OF MILK OR LACTOLYZED MILK. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-219091.
Details
- Original title: DETERMINATION OF DEGREE OF LACTOSE HYDROLYSIS IN MILK BY AN ENZYMIC CRYOSCOPIC METHOD.
- Record ID : 1987-1866
- Languages: English
- Source: ASEAN Food J. - vol. 2 - n. 2
- Publication date: 1986
Links
See other articles in this issue (2)
See the source
Indexing
- Themes: Milk and dairy products
- Keywords: Freezing temperature; Milk; Hydrolysis; Lactose; Control (generic)
-
POSSIBLE USE OF CRYOSCOPES IN DAIRY LABORATORIES.
- Author(s) : WOLFSCHOON-POMBO A.
- Date : 1986
- Languages : German
- Source: Dtsch. Molk.-Ztg. - vol. 107 - n. 3
View record
-
Effect of whey protein concentrate on the survi...
- Author(s) : KAILASAPATHY K., SUPRIADI D.
- Date : 1996
- Languages : English
- Source: Milchwissenschaft - vol. 51 - n. 10
View record
-
Freezing point of bulk milk in Ontario: an obse...
- Author(s) : SCHUKKEN Y. H., FULTON C. D., LESLIE K. E.
- Date : 1992/12
- Languages : English
- Source: Journal of Food Protection - vol. 55 - n. 12
View record
-
AN ENZYMIC, CRYOSCOPIC METHOD FOR THE ESTIMATIO...
- Author(s) : ZARB J., HOURIGAN J.
- Date : 1979
- Languages : English
- Source: Aust. J. Dairy Technol. - vol. 34 - n. 4
View record
-
CRYOSCOPIC DETERMINATION OF LACTOSE HYDROLYSIS ...
- Author(s) : ZALAZAR C., MEINARDI C., DE ZALAZAR S.
- Date : 1981
- Languages : Italian
- Source: Sci. Tec. latt.-casearia - vol. 32 - n. 5
View record