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RISOrganic acids profiles in lactose hydrolyzed yogurt with different matrix composition
The lactose from Ricotta cheese whey: The effect of pH and concentration on size and morphology of lactose crystals
Nucleation and growth rates of lactose as affected by ultrasound in aqueous solutions
Technical note: Optimization of lactose quantification based on coupled enzymatic reactions
Lactose and galactose content in cheese results in overestimation of moisture by vacuum oven and microwave methods
Production of lactose –free milk from whole seed and meal of sesame and evaluation of physico-chemical properties
Objective: To produce lactose free milk from sesame seed and meal of sesame and evaluating its physicochemical and sensory properties.
Methodology: The sesame seed was dehulled and soaked for 6-8 h in water, and blanched in hot water (100OC...
Experimental Study of Lactose Hydrolysis and Separation in Continuous Stirred Tank -Ultrafiltration Membrane Reactor
of lactose as feed. According to the experimental data, the lactose concentration in the permeate decreased with time due to concentration polarization and hydrolysis. It was found that the rejection factor of lactose increases from 33 to 77% with time from 5...
Preservative action of 11S (glycinin) and 7S (خ² conglycinin) soy globulin on bovine raw milk stored either at 4 or 25 آ°C
Study on the effects of sucrose and lactose on the rheological properties of Alyssum homolocarpum seed gum in dilute solutions, Iranian Food Science & Technology Research Journal.
the molecular and conformational properties of Alyssum homolocarpum seed gum (AHSG), in presence of sucrose and lactose. The model of Tanglertpaibul & Rao was selected as the best model for the estimation of the intrinsic viscosity. It was shown that except...
Fermentative Lactic Acid from Deproteinized Whey Using Lactobacillus bulgaricus in Batch Culture
, lactic acid is produced by lactic acid bacteria. The aim of present research was to
investigate the effect of lactose concentration in production of lactic acid from cheese whey using
Lactobacillus bulgaricus (ATCC 8001, PTCC 1332) in a...