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THE POSSIBILITY OF USING ASPERGILLUS ORYZAE FOR OBTAIN LOW-LACTOSE MILK
Journal: Synergy of Science (Vol.16, No. 1)Publication Date: 2017-10-31
Authors : Korotkova A.A. Gorlov I.F. Antsiperova M.A. Slozhenkina M.I.;
Page : 0-0
Keywords : milk; low-lactose milk; drink; lactose.;
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Abstract
The article presents the results of the study optimum quantity of the fungus Aspergillus oryzae, required to obtain low-lactose milk. It was contended the analysis of samples of the milk, as a result it was installed the correlation of the quantity of the enzyme with a mass fraction of lactose in fermented milk.
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Last modified: 2017-10-30 03:19:26