Oligosaccharide formation during hydrolysis of lactose with Saccharomyces lactis lactase (MaxilactR): Part 1-Quantitative aspects

Food Chemistry

Volumn 4, Issue 4, 1979, Pages 243-250

  Burvall, A ^a   Asp, N G ^a   Dahlqvist, A ^a  

^a LUND UNIVERSITY   (Sweden)

Author keywords

[No Author keywords available]

Indexed keywords

BETA GALACTOSIDASE; LACTOSE; OLIGOSACCHARIDE;

FUNGUS; IN VITRO STUDY; SACCHAROMYCES LACTIS;

FUNGI; SACCHAROMYCES; SACCHAROMYCES LACTIS;

EID: 0018678909     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/0308-8146(79)90011-6     Document Type: Article

References (15)

1. Hydrolysis of lactose in milk and whey with minute amounts of lactase
2. Products from lactase-treated milk and whey
3. Retrograde Flow of Milk Within Machine-Milked Teats
4. Retrograde Flow of Milk Within Machine-Milked Teats
5. The Effect of Lactose Crystallization on Protein Stability in Frozen Concentrated Milk
6. Kinetics of Lactose Hydrolysis in Acide Whey by β-Galactosidase from Aspergillus niger
7. Formation of Oligosaccharides During β-Galactosidase Action on Lactose
8. Galactosidase