Since 1958, there has been a controversyh with respect to whether or not the heat treatment of milk previous to lactose hydrolysis with β-galactosidase could increase the rate of reaction. Even though several possible explanations have been established such as the effect being due to the destruction of a thermo...
Lactobacillus casei was entrapped in beads made with sodium alginate (A), amidated low-methoxyl pectin (P), and blends of A-P (1:2, 1:4, 1:6 ratios) by the extrusion technique. Diameter, sphericity and textural properties of the beads and the survivability of entrapped Lb. casei during yoghurt storage and in simulated gastrointestinal conditions...
