Academic Journal
LACTOSE HYDROLYSIS AND ORGANIC ACIDS PRODUCTION IN YOGURT PREPARED WITH DIFFERENT ONSET TEMPERATURE OF ENZYMATIC ACTION AND FERMENTATION PROCESS
| العنوان: | LACTOSE HYDROLYSIS AND ORGANIC ACIDS PRODUCTION IN YOGURT PREPARED WITH DIFFERENT ONSET TEMPERATURE OF ENZYMATIC ACTION AND FERMENTATION PROCESS |
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| المؤلفون: | Raphael Ferreira Barros, Camila Sampaio Cutrim, Marion Pereira da Costa, Carlos Adam Conte Junior, Marco Antonio Sloboda Cortez |
| المصدر: | Ciência Animal Brasileira, Vol 20, Pp 1-10 (2019) |
| بيانات النشر: | Universidade Federal de Goiás, 2019. |
| سنة النشر: | 2019 |
| المجموعة: | LCC:Agriculture LCC:Animal culture |
| مصطلحات موضوعية: | Agriculture, Animal culture, SF1-1100 |
| الوصف: | The aim of this study was to evaluate lactose hydrolysis between two different initial temperatures of enzymatic and fermentation action to improve the fermentation period by checking the components formed and hydrolysis levels of lactose by HPLC. pH and titratable acidity analysis between treatments - higher initial temperature (HIT), 42 ⁰C, and lower initial temperature (LIT), 30 ⁰C - were different (P0,05), respectively. Glucose and galactose remained buoyant during the fermentation period, which indicates its production and consumption at the same time by the lactic acid bacteria involved. The lactic acid concentration in LIT was higher (P |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English Portuguese |
| تدمد: | 1518-2797 1809-6891 |
| Relation: | https://www.revistas.ufg.br/vet/article/view/43549; https://doaj.org/toc/1518-2797; https://doaj.org/toc/1809-6891 |
| URL الوصول: | https://doaj.org/article/a153523b7f3a4c5cb20bf2d931bde159 |
| رقم الانضمام: | edsdoj.153523b7f3a4c5cb20bf2d931bde159 |
| قاعدة البيانات: | Directory of Open Access Journals |
| تدمد: | 15182797 18096891 |
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