Production of Lactose-Free Cheese Using Partially Purified …
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Table 4
Proximate analysis of cow milk, control cheese, and
β-galactosidase-treated cheese
Characteristics
Moisture (%)
Protein (%)
Fat (%)
Ash (%)
Carbohydrate (%)
Cow milk
88.11
± 0.85 a
3.59
± 0.16 a
3.21
± 0.08 a
0.78
± 0.07 a
4.90
± 0.45 a
Control cheese
52.82
± 1.36 b
14.86
± 0.11 b
6.50
± 0.45 b
6.73
± 1.34 b
2.74
± 0.41 b
Cheese from
β-galactosidase-treated milk
55.11
± 1.72 cb
14.93
± 0.27 cb
6.72
± 1.17 cb
4.58
± 0.35 c
2.67
± 0.20 cb
Samples were analyzed in triplicate. Values are calculated as mean
± SD. Values displayed by different letters in the same column are significantly different (P
< 0.05) from each other