EFFECTS OF LACTOSE HYDROLYSIS AND MILK TYPE ON THE QUALITY OF LACTOSE-FREE YOGHURT

The purpose of the work was to investigate the influence of different lactose hydrolysis processes, the contribution of the enzyme and the milk type on the characteristics of the obtained lactose-free yogurt. The analysis was performed on non-hydrolyzed yogurt (control sample), the pre-hydrolyzed yo...

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מידע ביבליוגרפי

Principais autores:	POPESCU, Liliana, BULGARU, Viorica, SIMINIUC, Rodica
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	Technical University of Moldova 2022-12-01
סדרה:	Journal of Engineering Science (Chişinău)
נושאים:	co-hydrolysis pre-hydrolysis β-galactosidase fermentation lactose yogurt
גישה מקוונת:	https://jes.utm.md/wp-content/uploads/sites/20/2023/01/JES-4-2022_164-175.pdf
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!