ShareLOW TEMPERATURE LACTOSE HYDROLYSIS OF CONCENTRATED WHEY PERMEATES.
Author(s) : GIEC A., KOSIKOWSKI F. V.
Type of article: Article
Summary
WHEY PERMEATES CONTAINING 5, 15 AND 25% LACTOSE WERE HYDROLYZED AT 277 K (4 DEG C) WITH BETA-D-GALACTOSIDASE. THE 15 AND 25% LACTOSE PERMEATES WERE PARTLY DEMINERALIZED. APPROXIMATELY 75 TO 90% LACTOSE HYDROLYSIS OCCURRED IN 48 H AT 277 K AND 60 TO 70% IN 24 H AT 277 K. LOWEST HYDROLYSIS WAS WITH 25% LACTOSE PERMEATES.
Details
- Original title: LOW TEMPERATURE LACTOSE HYDROLYSIS OF CONCENTRATED WHEY PERMEATES.
- Record ID : 1984-2372
- Languages: English
- Source: Egypt. J. Dairy Sci. - vol. 66 - n. 3
- Publication date: 1983/03
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Milk and dairy products
- Keywords: Milk; Chilling; Whey; Lactose
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