Evaluation of usefulness of enzymatic preparations from bacteria and yeast for production of milk protein hydrolysis

Kowalewska-Piontas, J.; Bednarski, W.; Tomasik, J. . Inst. Biotechnologii Zywnosci

Evaluation of usefulness of enzymatic preparations from bacteria and yeast for production of milk protein hydrolysis

1991

Kowalewska-Piontas, J. | Bednarski, W. | Tomasik, J. (Akademia Rolniczo-Techniczna, Olsztyn (Poland). Inst. Biotechnologii Zywnosci)

Available preparations of proteolytic enzymes as well as experimental extracts from biomass of Candida pseudotropicalis and Lactobacillus helveticus have been used in hydrolysis of milk protein. Three-stage enzymatic hydrolysis of caseine or whey protein was found to result in producing positive sensory qualities

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AGROVOC Keywords

candida pseudotropicalis caseina experimentation lactobacillus proteinas hidrolizadas

Bibliographic information

Published in

Acta Academiae Agriculturae ac Technicae Olstenensis. Technologia Alimentorum (Poland)

Volume 24 Issue 407 ISSN 0860-2859

Pagination

pp. 77-85

Other Subjects

Propriete organoleptique; Proteine de lactoserum; Propiedades organolepticas; Preparation enzymatique; Hydrolysat de proteines; Caseine; Preparacion enzimatica; Proteinas de suero de leche; Experimentacion

Language

Polish

Note

Summaries (En, Pl, Ru)

2 tables; 18 ref.

Type

Summary

In AGRIS since: 1994-08-15

Format: AGRIS AP

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Evaluation of usefulness of enzymatic preparations from bacteria and yeast for production of milk protein hydrolysis

1991

AGROVOC Keywords

Bibliographic information