Properties of β-Galactosidase of Saccharomyces Lactis in Milk and Milk Products-Reference-Cited by-同舟云学术

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Properties of β-Galactosidase of Saccharomyces Lactis in Milk and Milk Products

Published:1978-02 Issue:2 Volume:61 Page:147-151
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Guy Eugene J.,Bingham Elizabeth W.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference15 articles.

1. Enzymatic hydrolysis of lactose to control the “sandiness” defect in ice cream;Albrecht;Ice Cream Rev.,1956

2. A racial difference in incidence of lactase deficiency;Bayless;J. Amer. Med. Ass.,1966

3. Applications for lactas-etreated whey;Bouvy;Food Prod. Dev.,1975

4. A system of blood analysis;Folin;J. Biol. Chem.,1919

5. Ice cream manufacture with dairy products treated with lactase enzyme isolated from Saccharomyces lactis;Guy;J. Dairy Sci.,1973

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2. Valorisation of cheese whey as substrate and inducer for recombinant protein production in E. coli HMS174(DE3);Bioresource Technology Reports;2019-12

3. Effect of Indian Cottage Cheese (Paneer)-Whey on Rheological and Proofing Characteristics of Multigrain Bread Dough;Journal of Texture Studies;2015-11-09

4. Cheese whey management: A review;Journal of Environmental Management;2012-11

5. Dairy Products Modified in their Lactose Content;Current Nutrition & Food Science;2012-04-29

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