Studies on the content of mono- and disaccharides in milk and dairy fermented products
1994
Kuncewicz, A.
The content of lactose in the samples analysed followed the changes according to the rules recognized previously. High fluctuations in the content of galactose and glucose in milk from individual cows and in bulk milk were observed. The changes in the content of sugars both during milk fermentation with cheese or butter starters and yoghurt, kefir or cottage cheese manufacture were also studied. The products examined exhibited low degree of lactose attenuation (14-17 percent), high galactose content (yoghurt particularly - 280 mg/100 cu.cm), and the absence of glucose. The composition of the cultures used decided on the content of sugars in dairy fermented products
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