Control of Lactose Crystallization in “Dulce de Leche” by Beta-D-Galactosidase Activity from Permeabilized Kluyveromyces lactis Cells-Reference-Cited by-同舟云学术

Control of Lactose Crystallization in “Dulce de Leche” by Beta-D-Galactosidase Activity from Permeabilized Kluyveromyces lactis Cells

Published:1984-10 Issue:10 Volume:67 Page:2210-2215
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Sabioni José Geraldo,Pinheiro Adão José Rezende,Silva Daison Olzany,Chaves José Benicio Paes,Borges Arnaldo Chaer

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference19 articles.

1. Coelho, E.B.B. 1980. Utilização da beta-D-galactosidase no controle da cristalização do doce de leite. M.S. Thesis, U.F.V., Imprensa Universitária, Viçosa, MG, Brazil.

2. Problems of lactose crystallization in concentrated milk products;Doan;J. Dairy Sci.,1958

3. Gist Brocades. 1978. Industrial Products Division. Maxilact a dairy yeast lactase. Technical data sheet. MIL 01-01-78. O5EMO3, Delft Holland.

4. Doce de leite — Durabilidade e cristalização;Hosken;Rev. Inst. Lat. Cand. Tostes. Brazil,1969

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