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    • The influence of lactose hydrolysis on the strength and sensory characteristics of vanilla ice cream 

      Matak, Kristen E.; Wilson, James H.; Duncan, Susan E.; Wilson, Edward J.; Hackney, Cameron R.; Sumner, Susan S. (American Society of Agricultural and Biological Engineers, 2003)
      Lactose hydrolysis was investigated as a method of producing a more extrudable ice cream product. Ice cream mixes were treated with lactase from the microbial sources Kluyveromyces lactis and Aspergillus oryzae to produce ...