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[Effect of beta-galactosidase treatment on the degree of milk protein dispersity and digestibility by digestive proteinases].

The effect of enzymatic hydrolysis of lactose in the milk on protein dispersity under acid coagulation and on their attackability by alimentary proteinases has been studied. It has been established that the enzymatic hydrolysis of lactose increases dispersity of casein particles, lowers viscosity, and facilitates the formation of the curds which are better attackable by alimentary enzymes.