Stručni rad

Determination of optimal parameter for lactose hydrolysis in whey

Matilda Grüner ; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Nevenka Vrač
Gordana Dragičević
Mirko Filajdić

Sažetak

In article were described a lactose hydrolysis of the evaporated whey at different conditions; pH, temperature and given enzyme "Lactozyme 3000 L". The optimal hydrolise of 61,5 % were reached with 1 % of enzyme (w/w), the pH whey 6,02 and by 37 °C of temperature.

Ključne riječi

lactose hydrolysis; whey

Hrčak ID:

104971

URI

https://hrcak.srce.hr/104971

Datum izdavanja:

1.7.1987.

Podaci na drugim jezicima: hrvatski

Posjeta: 845 *