Kluyveromyces lactis B-galactosidase immobilization in calcium alginate spheres and gelatin for hydrolysis of cheese whey lactose

One of the greatest challenges for dairy industries is the correct destination of all the whey generated during cheese making, considering its high impact, the large volume created, and its technological potential. Enzymatic hydrolysis of cheese whey lactose is a biotechnological alternative. Howeve...

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Bibliografiska uppgifter
I publikationen:Ciência Rural
Huvudupphovsmän: Ana Paula Mörschbächer, Giandra Volpato, Claucia Fernanda Volken de Souza
Materialtyp: Artigo
Språk:Inglês
Publicerad: Universidade Federal de Santa Maria 2016
Ämnen:
Agrociencias
Lactose
cheese whey
galactosidase
enzyme immobilization
Länkar:https://www.redalyc.org/articulo.oa?id=33144653027
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