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A new method of manufacturing lactose-hydrolyzed yoghurt by means of beta -galactosidase



A new method of manufacturing lactose-hydrolyzed yoghurt by means of beta -galactosidase



Use of enzymes in food technology International Symposium, Versailles, 5-7 May 1982: 243-248



In a pilot scale trial, raw milk was homogenized and pasteurized, and dried skim milk (2%) was added before addition of starter culture (2%) and beta -D-galactosidase (0.2%) and incubation at 43 deg C. Yeast and yeast/fungal (1:1) beta -D-galactosidases hydrolysed lactose during the 1st 90 min of incubation and then ceased hydrolysis, while with the fungal enzyme hydrolysis was initially low but increased for >4 h. At least 95% of the lactose was hydrolysed.

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