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Whey fermentation by thermophilic lactic acid bacteria: Evolution of carbohydrates and protein content

✍ Scribed by Micaela Pescuma; Elvira María Hébert; Fernanda Mozzi; Graciela Font de Valdez

Book ID
113625284
Publisher
Elsevier Science
Year
2008
Tongue
English
Weight
930 KB
Volume
25
Category
Article
ISSN
0740-0020

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BACKGROUND: The main whey proteins α-lactalbumin (α-LA) and β-lactoglobulin (β-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