Lactose Hydrolysis by Fungal and Yeast Lactase: Influence on Freezing Point and Dipping Characteristics of Ice Cream
Two studies were conducted to examine the effects of lactose hydrolysis on freezing point and dipping characteristics of ice cream. The overall research objective was to determine changes in freezing point, texture and ease of dipping ice cream as a result of lactose hydrolysis. It was also the go...
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Virginia Tech
2014
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| Online Access: | http://hdl.handle.net/10919/30998 http://scholar.lib.vt.edu/theses/available/etd-011999-135521/ |