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Beta -Galactosidase - a biotechnological approach for Cheddar cheese production






Indian Dairyman 39(10): 467-470

Beta -Galactosidase - a biotechnological approach for Cheddar cheese production

The advantages and problems involved in accelerating the ripening process of Cheddar cheese are outlined. The use of microbially produced beta -galactosidase for pre-hydrolysis of lactose in milk can reduce the manufacturing time for cheese up to 50% and in addition enhance the ripening rate.


Accession: 001535836



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