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Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka, Vol. 40 No. 10, 1990.

Izvorni znanstveni članak

The influence of the beta-galaktosidase enzyme on milk coagulation using Streptococcus thermophilus

Karmen Torkar-Godič ; Biotehniška fakulteta, Oddelek za zootehniko, Institut za mlekarstvo, Groblje 3, 1230 Domžale, Slovenija
Irena Rogelj

Puni tekst: hrvatski, pdf (1018 KB) str. 273-280 preuzimanja: 289* citiraj
APA 6th Edition
Torkar-Godič, K. i Rogelj, I. (1990). Utjecaj enzima beta-galaktozidaze na grušanje mlijeka bakterijom Streptococcus thermophilus. Mljekarstvo, 40 (10), 273-280. Preuzeto s https://hrcak.srce.hr/96709
MLA 8th Edition
Torkar-Godič, Karmen i Irena Rogelj. "Utjecaj enzima beta-galaktozidaze na grušanje mlijeka bakterijom Streptococcus thermophilus." Mljekarstvo, vol. 40, br. 10, 1990, str. 273-280. https://hrcak.srce.hr/96709. Citirano 21.01.2021.
Chicago 17th Edition
Torkar-Godič, Karmen i Irena Rogelj. "Utjecaj enzima beta-galaktozidaze na grušanje mlijeka bakterijom Streptococcus thermophilus." Mljekarstvo 40, br. 10 (1990): 273-280. https://hrcak.srce.hr/96709
Harvard
Torkar-Godič, K., i Rogelj, I. (1990). 'Utjecaj enzima beta-galaktozidaze na grušanje mlijeka bakterijom Streptococcus thermophilus', Mljekarstvo, 40(10), str. 273-280. Preuzeto s: https://hrcak.srce.hr/96709 (Datum pristupa: 21.01.2021.)
Vancouver
Torkar-Godič K, Rogelj I. Utjecaj enzima beta-galaktozidaze na grušanje mlijeka bakterijom Streptococcus thermophilus. Mljekarstvo [Internet]. 1990 [pristupljeno 21.01.2021.];40(10):273-280. Dostupno na: https://hrcak.srce.hr/96709
IEEE
K. Torkar-Godič i I. Rogelj, "Utjecaj enzima beta-galaktozidaze na grušanje mlijeka bakterijom Streptococcus thermophilus", Mljekarstvo, vol.40, br. 10, str. 273-280, 1990. [Online]. Dostupno na: https://hrcak.srce.hr/96709. [Citirano: 21.01.2021.]

Sažetak
Study relative to strains of bacterium St. thermophilus isolated from dairy starter cultures, the effect of a certain quantity of beta-galactosidase enzyme on content of acid formed by bacterial cells in the course of lactose disintegration and the speed of milk coagulation was undertaken. The results indicate immediate connection between three mentioned variables. The temperature of 42 ° C proved to be optimal, and under such condition only 61% of the number of beta-galactosidase units per bacterial cell were determined and only 54% acid was produced using slow variant in comparison with the fast one. The lenght of milk coagulation was twice as long using slow variant instead of the fast one.

Ključne riječi
Str. thermophilus starter culture; beta-galactosidase; breaking up of lactose; amount of acid; length of milk coagulation

Hrčak ID: 96709

URI
https://hrcak.srce.hr/96709

[hrvatski]

Posjeta: 503 *