Enzyme hydrolized lactose
1987
Ostojic, M. (Veterinarski i mlekarski institut, Beograd (Yugoslavia)) | Niketic, G. | Popovic, J.
On the basis of a review of other literature and the results of the research, the following has been concluded: 1. Enzymic hydrolysis of lactose is a process which enables better and divers uses whey; 2. Advantages of the process are continuity quality and maximum reactor use; 3. The degree of lactose hydrolysis can be successfully determined and observed on the basis of the changes in the freezing point of whey; 4. The obtained hydrolyzed lactose solution can be used for making various beverages by using 50% less sucrose.
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Эту запись предоставил Unassigned data from Yugoslavia