The effect of protease contamination in lactase on the flavour of lactose-hydrolyzed milks. Technical information
1991
Mittal, S.B. (Western Sydney Univ. - Hawkesbury, Richmond (Australia)) | Newell, G. | Hourigan, J.A. (Western Sydney Univ. - Hawkesbury, Richmond (Australia)) | Zadow, J.G. (Commonwealth Scientific and Industrial Research Organisation, Highett (Australia). Div. of Food Processing)
Care must be taken by manufacturers to ensure that lactase preparations are, as far as possible, free from contaminating proteases. High levels of protease will result in the rapid development of off-flavours in the product.
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