Reduction of lactose content of milk by entrapped beta-galactosidase. I. Characteristics of beta-galactosidase from yeast and Escherichia coli.

Morisi, F

Reduction of lactose content of milk by entrapped beta-galactosidase. I. Characteristics of beta-galactosidase from yeast and Escherichia coli. [electronic resource] - Journal of dairy science Sep 1973 - 1123-7 p. digital

Publication Type: Journal Article

0022-0302

10.3168/jds.S0022-0302(73)85320-2 doi


Animals
Cattle
Escherichia coli--enzymology
Galactosidases--metabolism
Hot Temperature
Hydrogen-Ion Concentration
Hydrolysis
Lactose--analysis
Milk--analysis
Saccharomyces cerevisiae--enzymology
Temperature
Time Factors