| Autor: |
Awais Raza, Sanaullah Iqbal, Faiz-ul-Hassan Shah, Zulfiqar Ahmad, Muhammad Adil Rehman, Muhammad Waseem, Muhammad Usman |
| Jazyk: |
angličtina |
| Rok vydání: |
2021 |
| Předmět: |
|
| Zdroj: |
Future Foods, Vol 4, Iss , Pp 100097- (2021) |
| Druh dokumentu: |
article |
| ISSN: |
2666-8335 |
| DOI: |
10.1016/j.fufo.2021.100097 |
| Popis: |
In this study, lactose in milk is converted to galacto-oligosaccharides (GOS) using β-gal from Kluveromyces lactis. Trans-galactosylation was done by adding 1 mL of β-gal in 1L milk at 42°C for 2 hours with continuous agitation. Subsequently, the cheese prepared from the GOS enriched milk and control milk were compared for the physico-chemical and organoleptic properties. The chemical composition of prebiotic cheese exhibited non-significant differences for the fat, protein, moisture and ash, whereas a significantly lower level of lactose (56.25%) was observed as compared to control cheese. Organoleptic evaluation showed that the prebiotic cheese has a similar appearance and overall acceptability as does the control cheese except for taste and texture which were improved by trans-glycosylation. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
|
