Lactose Hydrolysis in Milk and Dairy Whey Using Microbial β-Galactosidases

This work aimed at evaluating the influence of enzyme concentration, temperature, and reaction time in the lactose hydrolysis process in milk, cheese whey, and whey permeate, using two commercial β-galactosidases of microbial origins. We used Aspergillus oryzae (at temperatures of 10 and 55°C) and K...

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Detalles Bibliográficos
Autores principales: Dutra Rosolen, Michele, Gennari, Adriano, Volpato, Giandra, Volken de Souza, Claucia Fernanda
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2015
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4637482/
https://www.ncbi.nlm.nih.gov/pubmed/26587283
http://dx.doi.org/10.1155/2015/806240

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4637482/
https://www.ncbi.nlm.nih.gov/pubmed/26587283
http://dx.doi.org/10.1155/2015/806240

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