APPLICATION OF ENZYMATICALLY HYDROLYZED-LACTOSE MILK AND WHEY IN SOME DAIRY PRODUCTS

<em>Kluyveromyces lactis</em> β-Galactosidase was used to hydrolyze lactose in milk (28 and 56% hydrolysis) and in whey (26.25 and 52.5% hydrolysis). Hydrolyzed-lactose milk was used for the production of ice cream and stirred flavored yogurt while the hydrolyzed-lactose whey was used fo...

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Bibliographic Details

Published in:	Mesopotamia Journal of Agriculture
Main Authors:	Waleed Mahmood, Karzan T. Mahmood
Format:	Article
Language:	English
Published:	College of Agriculture 2012-12-01
Subjects:	β-galactosidase lactose hydrolysis ice cream yogurt whey
Online Access:	https://magrj.mosuljournals.com/article_161258_644984801d11201f48d9551e9e0dbc8f.pdf