Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 21 Issue 6
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- Pages.795-799
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- 1989
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- 0367-6293(pISSN)
Changes of Some Physicochemical Properties of Yoghurt made from ${\beta}$ -Galactosidase-treated Commercial Milks
${\beta}$ -Galactosidase 처리 시유로 제조한 요구르트의 이화학적 성분 변화
- Lee, In-Seon (Department of Dairy Science, Sungkyunkwan University) ;
- Kim, Sang-Hee (Department of Dairy Science, Sungkyunkwan University) ;
- Ha, Jae-Ho (Korea Food Research Institute) ;
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Kang, Kook-Hee
(Department of Dairy Science, Sungkyunkwan University)
- Published : 1989.12.01
Abstract
This study was carried out to hydrolyze lactose in commercial milk by
효모 Kluyveromyces fragilis SKD-7001로부터 정제한