Valorisation of sweet whey by fermentation with mixed yoghurt starter cultures with focus on galactooligosaccharide synthesis
Sign Up to like & getrecommendations! Published in 2021 at "International Dairy Journal"
DOI: 10.1016/j.idairyj.2021.105068
Abstract: Abstract Sweet whey was fermented with yoghurt starter cultures (YO-MIX 101 containing Lactobacillus acidophilus, Streptococcus thermophilus, and Bifidobacterium lactis and YO-MIX 532 containing Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) as well as enzyme extracts… read more here.
Keywords: synthesis; initial lactose; yoghurt starter; fermentation ... See more keywords