Effect of temperature and concentration of βeta-galactosidase on the composition of reduced lactose pasteurized goat milk-Reference-Cited by-同舟云学术

Effect of temperature and concentration of βeta-galactosidase on the composition of reduced lactose pasteurized goat milk

Published:2021 Issue:2 Volume:41 Page:432-438
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

ARAÚJO Nkarthe Guerra¹,SILVA José Barros da²,MOREIRA Ricardo Targino¹,CARDARELLI Haíssa Roberta¹^ORCID

Affiliation:

1. Universidade Federal da Paraíba, Brasil

2. Universidade Federal do Rio Grande do Norte, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/2020nahead/0101-2061-cta-fst05220.pdf

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3. Development and shelf-life determination of pasteurized, microfiltered, lactose hydrolyzed skim milk;Antunes A. E. C.;Journal of Dairy Science,2014

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5. Physicochemical and sensory properties of goat cheeses and their fatty acid profile in relation to the geographic region of production;Barlowska J.;International Journal of Dairy Technology,2018

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