Publications by authors named "Catiucia Giraldi Baumgartner"
Article Synopsis
- * Two types of β-galactosidase from Kluyveromyces lactis were used, and different yogurt formulations were tested for various attributes like viscosity and firmness.
- * Results showed that incorporating lactose-free whey protein concentrate improved the yogurt's texture while maintaining higher protein and calcium content, suggesting a viable option for lactose-free yogurt production in the dairy industry.
