𝔖 Bobbio Scriptorium
✦   LIBER   ✦

The effect of whey protein hydrolyzates on the lactic acid fermentation

✍ Scribed by Mel Berezny Leh; Marvin Charles

Publisher
Springer-Verlag
Year
1989
Tongue
English
Weight
292 KB
Volume
4
Category
Article
ISSN
1476-5535

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Effects of fermentation by lactic acid b
Effects of fermentation by lactic acid bacteria on the antigenicity of bovine whey proteins
✍ Guanhao Bu; Yongkang Luo; Ying Zhang; Fusheng Chen πŸ“‚ Article πŸ“… 2010 πŸ› John Wiley and Sons 🌐 English βš– 131 KB πŸ‘ 1 views

BACKGROUND: The main whey proteins Ξ±-lactalbumin (Ξ±-LA) and Ξ²-lactoglobulin (Ξ²-LG) are considered as the major allergens in cow's milk. Microbial fermentation can produce some proteolytic enzymes, which can induce the degradation of milk protein allergens. In this study, the effects of fermentation

Whey fermentation: on-line analysis of l
Whey fermentation: on-line analysis of lactose and lactic acid by FTIR spectroscopy
✍ Paul Fairbrother; William O. George; Jill M. Williams πŸ“‚ Article πŸ“… 1991 πŸ› Springer 🌐 English βš– 438 KB

The batch fermentation of whey permeate by Lactobacillus helveticus 8652, was monitored on-line by Fourier transform infrared (FTIR) spectroscopy. Substrate (lactose) and product (lactic acid) levels were measured over a period of 47 h. A method for the quantitative analysis of the two components wa