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Use of beta -D-galactosidase in manufacture of cultured milk products



Use of beta -D-galactosidase in manufacture of cultured milk products



Pishchevaya Promyshlennost' (3): 37-39



Bacterial beta -D-galactosidase was tested for acceleration of fermentation, taste improvement and improvement of digestibility of cultured milk products. Criteria selected were degree of hydrolysis of lactose (using the glucose oxidase method), and acidity, pH and degree of syneresis. With addition at 0.03% of milk wt., beta -D-galactosidase accelerated fermentation by 1.5 h.

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