The effect of protease contamination in lactase on the flavour of lactose-hydrolyzed milks. Technical information
1991
Mittal, S.B. (Western Sydney Univ. - Hawkesbury, Richmond (Australia)) | Newell, G. | Hourigan, J.A. (Western Sydney Univ. - Hawkesbury, Richmond (Australia)) | Zadow, J.G. (Commonwealth Scientific and Industrial Research Organisation, Highett (Australia). Div. of Food Processing)
Care must be taken by manufacturers to ensure that lactase preparations are, as far as possible, free from contaminating proteases. High levels of protease will result in the rapid development of off-flavours in the product.
显示更多 [+] 显示较少 [-]AGROVOC关键词
书目信息
页码
pp. 46-47
其它主题
Productos lacteos; Hydrolysat de proteines
语言
英语
注释
1 fig., 1 table, 7 ref.
1996-08-15
AGRIS AP
在Google Scholar上查找
如果您发现与此记录相关的任何错误信息，请联系 [email protected]