Whey hydrolysis and its use
1995
Somjit Surapat | Sirisak Sarasophon | Preeya Vibulsresth (Kasetsart Univ., Bangkok (Thailand). Faculty of Agro-Industry. Dept. of Food Science and Technology)
Temperature control by computer program which was designed to control the relay with water pumping comparing with no water pumping, (av. 37.05+-0.35 deg C and 36.98+-0.25 deg C) was better than thermostat control (35.09+-0.6 deg C) when set at 37 deg C. It gave more accurate and reliable control system. The hydrolysis of lactose by beta-galactosidase showed that the specific activities of varied enzyme concentrations (0.002, 0.006 and 0.010 mg/ml) at 37 deg C pH 6.8 were not significantly different. Specific activity of enzyme was higher at 135 min (28.92 micro mol/min/mg protein) than at 340 min (17.37 micro mol/min/mg protein) hydrolysis. Organoleptic tests of fermented whey resulted that the taste panelists preferred products with total solid contents of 15 percent and 20 percent to 10 percent (p0.05). Moreover, the taste panel preferred the hydrolyzed fermented whey to the unhydrolyzed sample.
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Эту запись предоставил Kasetsart University