EFFECT OF FERMENTATION OF MILK ON PARTIAL LACTOSE HYDROLYSIS AND FOOD QUALITY

被引：0

作者：

CARDWELL, JT ^{[1
]}

WAIMALEONGORA, C ^{[1
]}

机构：

[1] MISSISSIPPI STATE UNIV,STATE COLLEGE,MS 39762

来源：

JOURNAL OF DAIRY SCIENCE | 1977年 / 60卷

关键词：

D O I：

暂无

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：170 / 170

页数：1

共 50 条

[1] EFFECT OF PARTIAL HYDROLYSIS OF LACTOSE ON QUALITY OF CERTAIN DAIRY-PRODUCTS
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[J]. JOURNAL OF DAIRY SCIENCE, 1976, 59 (01) : 26 - 27
[2] HYDROLYSIS OF LACTOSE IN MILK
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[3] Ultrasound-enhanced lactose hydrolysis in milk fermentation with Lactobacillus bulgaricus
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[4] Fermented milk products: effects of lactose hydrolysis and fermentation conditions on the rheological properties
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[5] Effect of enzymic hydrolysis of lactose on the heat stability of milk or concentrated milk
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[8] Configuration of a bioreactor for milk lactose hydrolysis
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[9] LACTOSE HYDROLYSIS AND THE MANUFACTURING OF CHOCOLATE MILK
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[J]. LAIT, 1981, 61 (605-): : 282 - 293
[10] EFFECT OF FERMENTATION ON LACTOSE, GLUCOSE, AND GALACTOSE CONTENT IN MILK AND SUITABILITY OF FERMENTED MILK-PRODUCTS FOR LACTOSE INTOLERANT INDIVIDUALS
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