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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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