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APPLICATION OF CRYOSCOPY FOR THE MEASUREMENT OF ENZYMATIC HYDROLYSIS OF LACTOSE
Author(s) -
NIJPELS H. H.,
EVERS P. H.,
NOVAK G.,
RAMET J. P.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb07589.x
Subject(s) - lactose , hydrolysis , freezing point depression , chemistry , reproducibility , chromatography , enzymatic hydrolysis , freezing point , biochemistry , thermodynamics , physics
In an earlier report we proposed a new rapid method based on the measurement of the depression of the freezing point of a solution due to the hydrolysis of lactose. In addition, this report describes the influence of acidification on the accuracy and the reproducibility of this method.