Evaluation of usefulness of enzymatic preparations from bacteria and yeast for production of milk protein hydrolysis
1991
Kowalewska-Piontas, J. | Bednarski, W. | Tomasik, J. (Akademia Rolniczo-Techniczna, Olsztyn (Poland). Inst. Biotechnologii Zywnosci)
Available preparations of proteolytic enzymes as well as experimental extracts from biomass of Candida pseudotropicalis and Lactobacillus helveticus have been used in hydrolysis of milk protein. Three-stage enzymatic hydrolysis of caseine or whey protein was found to result in producing positive sensory qualities
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书目信息
卷
24
期
407
ISSN
0860-2859
页码
pp. 77-85
其它主题
Propriete organoleptique; Proteine de lactoserum; Propiedades organolepticas; Preparation enzymatique; Hydrolysat de proteines; Caseine; Preparacion enzimatica; Proteinas de suero de leche; Experimentacion
语言
抛光
注释
Summaries (En, Pl, Ru)
2 tables; 18 ref.
类型
Summary
1994-08-15
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