Lactose hydrolysis in cheese.
- Autores: Onopriyko AV1, Onopriyko VA1, Onopriiki AV1, Onopriiko VA1
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Afiliações:
- Edição: Nº 4 (2006)
- Páginas: 45-46
- Seção: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/322508
- ID: 322508
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Resumo
The crux of lactose metabolism into monosaccharides glucose and galactose and further dissociation of these sugars according to glicolitic pentozophosphate and other ways as applied to cheese making is presented is the article.
Bibliografia
- Горбатова К.К. Химия и физика молока: учебник для вузов. -СПб.: ГИОРД, 2004.
- Гудков А.В. Сыроделие: технологические, биологические и физико-химические аспекты /под ред. С.А.Гудкова.-М.: ДеЛи принт, 2003.
- Schormuller J. The chemistry and biolchemistry of cheese ripening/USA, Advances in food research, V. 16, 1998.
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