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The effect of fermentation of milk on partial lactose hydrolysis and food quality



The effect of fermentation of milk on partial lactose hydrolysis and food quality



Journal of Dairy Science 60(Suppl. 1): 170



Conditions were established whereby 96% of the lactose in milk may be hydrolysed, the time required being dependent on lactose and lactase concn. and reaction temp.

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Accession: 000533691

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