Examination of the effect of several parameters on the degree of enzymatic decomposition of lactose in milk
1987
Arsov, A. | Penca, V. (Biotehniska fakulteta, Ljubljana (Yugoslavia). VTOZD za zivinorejo, Institut za mlekarstvo)
Enzymatic hydrolisis of loctose in milk, performed in presence of the lactase enzyme Maxilact 5000, was studied. The effect of temperature and of the pH value of milk, of the concentration of enzyme and the duration of hydrolysis was studied in the performance of the enzymatic decomposition of lactose. In optimal conditions 80 % of lactose was decomposed on the average after four hours of the enzyme's activity. The degree of enzymatic decomposition of lactose was determined by the cryoscopic method.
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