Investigation of manufacture of UHT sterilized milk with hydrolyzed lactose
1997
Niketic, G.B. (Javna poljoprivredna sluzba, Beograd - Novi Beograd (Yugoslavia). Zavod za mlekarstvo) | Macej, O.D. | Jovanovic, S.T.
During the investigations we produced milk in which 51 of the lactose has been hydrolyzed prior to UHT sterilization. The lactose level in UHT milk is reduced by adding "Lactozyme 3000L, Type HP-G" (0.8). Lactozym was added to the raw milk which is held at 30 deg C for 4 hours. UHT treatment was carried out indirectly in the "Steriterm" at 137 deg C for 4S and milk filled aseptically into Brick-Pak. The aim of this study was to examine the effect of UHT sterilization on the changes of nutritive value of UHT sterilized milk with hydrolyzed lactose. According to the data of the study, UHT sterilization have a small influence on the changes of nutritive value of UHT milk with hydrolyzed lactose and as it remains the same like in traditional UHT milk.
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Эту запись предоставил Unassigned data from Yugoslavia