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Modified ultrafiltration technique for complete lactose hydrolysis in yoghurt



Modified ultrafiltration technique for complete lactose hydrolysis in yoghurt



Alexandria Journal of Agricultural Research 41(1): 115-124



Skim milk ultrafiltration permeate, adjusted to 8 or 12% SNF and Maxilact 2000 LX from Kluyveromyces marxianus var. lactis, were used in yoghurt processing to obtain complete lactose hydrolysis. The objective was to produce a cultured milk product suitable for the lactose-intolerant consumer having high nutritive value with greater glucose and galactose contents. Lactose, glucose, galactose, oligosaccharide contents, beta -galactosidase activity and proteolytic activity were determined.

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Accession: 002897698

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