 หัวเรื่อง:การผลิตและการใช้ไฮโตรไลซ์เวย์ ผู้เขียน: ดร.สมจิต สุรพัฒน์ ,  Sirisak Sarasophon, นางปรียา วิบูลย์เศรษฐ์, รองศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractTemperature control by computer grogram which was designed to control the relay with water pumping comparing with no water pumping, (av. 37.05?0.35?C and 36.98?0.25?C) was better than thermostat control (35.09?0.6?C) when set at 37?C. It gave more accurate and reliable control system. The hydrolysis of lactose by beta-galactosidase showed that the specific activities of varied enzyme concentrations (0.002, 0.006 and 0.010 mg/ml) at 37?C pH 6.8 were not significantly different. Specific activity of enzyme was higher at 135 min (28.92 ?mol/min/mg protein) than at 340 min (17.37 ?mol/min/mg protein) hydrolysis. Organoleptic tests of fermented whey resulted that the taste panelists preferred prducts with total solid contents of 15% and 20% to 10% (p>0.05). Moreover, the taste panel preferred the hydrolyzed fermented whey to the unhydrolyzed sample. |