The lactose intolerance—as a limiting factor for dairy milk consumption—has a high
prevalence worldwide. Dairy milk and milk-derived products are major sources of multiple …

The study aimed at evaluation of β-galactosidase activity for lactose hydrolysis (DH) and
galactooligosaccharide (GOS) formation at 7° C. β-galactosidase derived from K. lactis was …

Lucrarea este concepută ca o completare a exercițiilor practice pentru dezvoltarea
acuității senzoriale, având rolul unui instrument de referință (protocoale) prezentat sub …

The fermentation and quality characteristics of yogurt were investigated according to the
inoculation concentration of Bifidobacterium longum. The total sugar content of yogurt …

Sonoporation stimulates cell growth as it improves the permeability of the membrane and
increases the uptake of impermeable molecules in the extracellular matrix. We evaluated the …

This research unveiled new insights on the impact of incorporating whey proteins into kefir
produced using three different methods. This aims to improve its quality and health benefits …

The purpose of the work was to investigate the influence of different lactose hydrolysis
processes, the contribution of the enzyme and the milk type on the characteristics of the …

Background: The contemporary usage of leather products has established large number of
tanneries worldwide and increased the production of leather goods, releasing huge solid …

There are a variety of ways to make glucose-galactose syrup (GGS) and other products of
lactose hydrolysis; therefore, research is still ongoing and will undoubtedly result in …

Exercițiile practice pentru dezvoltarea acuității senzoriale a produselor nu sunt o lucrare
de referință pentru metrologia senzorială, unde se explorează testele discriminative …