Change of lactose content after milk fermentation using various microbial cultures

Mljekarstvo

Golem, Željka¹  Kesner-Koren, Inga¹  Mahnet, Stjepan¹  Vinko, Ivana¹  Božanić, Rajka² 

[1] Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Pierottijeva 6, Zagreb, Hrvatska

关键词: lactose;    fermentation;    enzymatic method;    lactic acid;    fermented milk products;   

DOI  :  

学科分类：工程和技术（综合）

来源: Hrvatska Mljekarska Udruga

【 摘 要 】

The purpose of this study was to determine lactose and lactic acid content and acidity changes in typified milk prior to fermentation and in dairy products on 1st and 28th day of their storage at 8 °C in cold environment. In this study...

【 授权许可】

Unknown