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Enzymatic reduction of the lactose content of milk


, : Enzymatic reduction of the lactose content of milk. Acta Alimentaria 10(3): 276-277

This and the following 5 abstr. represent communications presented at the 3rd Conference on Enzymology held in Budapest, Hungary, on 20-21 March 1980. Treatment of consumers' milk with Maxilact LX 5000 (Gist Brocades NV, Delft, Netherlands, 1 g/l milk) resulted in the hydrolysis of 94% of lactose. The milk stored in 0.5-l polyethylene bags in the refrigerator for 48 h showed no quality deterioration; it tasted slightly sweet. Enzyme treatment increased the price by 80%.

US$29.90


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