Lactose: The milk sugar from a biotechnological perspective

Critical Reviews in Food Science and Nutrition

Volumn 44, Issue 7-8, 2004, Pages 553-557

  Adam, Ana C ^a   Rubio Texeira, Marta ^a   Polaina, Julio ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Beta galactosidases; Cheese whey; Kefir; Kluyveromyces; Lactic acid bacteria; Yogurt

Indexed keywords

BETA-GALACTOSIDASES; CHEESE WHEY; KEFIR; KLUYVEROMYCES; LACTIC ACID BACTERIA; YOGURT;

BACTERIA; BIOTECHNOLOGY; BYPRODUCTS; DAIRY PRODUCTS; ENZYMES; FERMENTATION;

SUGAR (SUCROSE);

HYDROLASE; LACTOSE; MILK PROTEIN; WHEY PROTEIN;

ANIMAL; BIOSYNTHESIS; CHEESE; CHEMICAL STRUCTURE; CHEMISTRY; FERMENTATION; GALACTOSEMIA; HYDROLYSIS; LACTOSE INTOLERANCE; METABOLISM; MILK; REVIEW;

ANIMALS; CHEESE; FERMENTATION; GALACTOSEMIAS; HYDROLASES; HYDROLYSIS; LACTOSE; LACTOSE INTOLERANCE; MILK; MILK PROTEINS; MODELS, MOLECULAR;

ANIMALIA; BACTERIA (MICROORGANISMS); KEFIR; KLUYVEROMYCES;

EID: 17444366565     PISSN: 10408398     EISSN: None     Source Type: Journal    
DOI: 10.1080/10408690490931411     Document Type: Review

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