EFFECT OF HEAT TREATMENT OF MILK UPON HYDROLYZABILITY OF LACTOSE BY ENZYME LACTASE

被引：9

作者：

WENDORFF, WL

AMUNDSON, CH

OLSON, NF

机构：

来源：

JOURNAL OF MILK AND FOOD TECHNOLOGY | 1970年 / 33卷 / 09期

关键词：

D O I：

10.4315/0022-2747-33.12.377

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：377 / &

共 9 条

[1]

ALBRECHT T. W., 1956, Ice Cream Review, V40, P22

[2]

AMUNDSON CH, 1967, AM SOC HEATING REFRI, V9, P70

[3] MANUFACTURE OF PIZZA CHEESE WITHOUT STARTER [J].

BREENE, WM ;

ERNSTROM, CA ;

PRICE, WV .

[4]

JENNESS R, 1962, NED MELK ZUI, V16, P153

[5]

Stimpson EG, 1954, U.S. Patent, Patent No. [2668765, 2.668,765.]

[6]

SWANSON A. M., 1964, CEREAL SCI TODAY, V9, P292

[7]

Tauber H, 1932, J BIOL CHEM, V99, P249

[8]

Van DAM B., 1950, NEDERLANDS MELK EN ZUIVELTIJDSCHR, V4, P96

[9]

WENDORFF WL, 1965, J DAIRY SCI, V48, P769