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Qualitative and quantitative changes in carbohydrates during the manufacture of yogurt

Journal of Dairy Science

Jan 1, 1976

E R Goodenough, D H Kleyn

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Abstract

The average lactose content of yogurt mix was 8.50% and decreased during fermentation to 5.75%. The initial galactose content of the mix was a trace but increased to 1.20% during fermentation. Glucose content remained a trace throughout fermentation. Several brands of commercial yogurt ...read more

Mentioned in this Paper

Dairy Products
Sugars
Galactose Measurement
Hydrogen-Ion Concentration
Carbohydrate nutrients
Fermentation
Lactose
Glucose, (beta-D)-Isomer
Saccharum lactis, Homeopathic preparation
Galactose
1
8
Paper Details
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  • Qualitative and quantitative changes in carbohydrates during the manufacture of yogurt

    Journal of Dairy Science

    Jan 1, 1976

    E R Goodenough, D H Kleyn

    PMID: 2628

    DOI: 10.3168/jds.s0022-0302(76)84153-7

    Abstract

    The average lactose content of yogurt mix was 8.50% and decreased during fermentation to 5.75%. The initial galactose content of the mix was a trace but increased to 1.20% during fermentation. Glucose content remained a trace throughout fermentation. Several brands of commercial yogurt ...read more

    Mentioned in this Paper

    Dairy Products
    Sugars
    Galactose Measurement
    Hydrogen-Ion Concentration
    Carbohydrate nutrients
    1
    8
    Paper Details
    References
    • References
    • Citations

      References currently unavailable

      We're still populating references for this paper, please check back later.
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      This paper may not have been cited yet.
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