Lactose hydrolysis in milk as affected by neutralizers used for the preparation of crude β-galactosidase extracts from Lactobacillus bulgaricus 11842-Reference-Cited by-同舟云学术

Lactose hydrolysis in milk as affected by neutralizers used for the preparation of crude β-galactosidase extracts from Lactobacillus bulgaricus 11842

Published:2002-06 Issue:2 Volume:3 Page:175-184
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Vasiljevic T,Jelen P

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference25 articles.

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3. Factors affecting the thermostability of β-galactosidase from (Streptococcus salivarius subsp. thermophilus) in milk: a quantitative study;Chang;Journal of Dairy Research,1989

4. Estimation of lactose hydrolysis by freezing-point measurement in milk and whey substances treated with lactases from various microogranisms;Chen;Journal of the Association of Official Analytical Chemists,1981

5. Probiotics—compensation for lactose insufficiency;De Vrese;American Journal of Clinical Nutrition,2001

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