الفهرس 
REVIEW OF LITERATUREOnly 14 pages are availabe for public view
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Abstract
The use of b-galactosidase ( lactazym 3000 ) treated buffalo,s milk is used in the manufacture of yoghurt and frozen yoghurt. This study is carried out in three sections. The fIrst is conducted to select the temperature and time of incubation with suitable concentration of the enzyme. Treatments are 0.0, 0.1, 0.3, 0.5, 0.7, 1.0, 1.5, 2.0, 2.5, 3.0 and 3.5 ml enzyme / I milk and inculated at 40 c for 5 hours>, another treatment using 0.0, 1.0, 2.0, 4.0, 6.0 and 8.0 ml enzyme. I milk and inculated at 6 c for 24 hours. The second and third sections are concerned with the effect of making yoghurt and frozen yoghurt from lactose hydrysed (IH) milk on the quality of these products. Buffalo,s milk used in yoghurt and frozen yoghurt manufacture is treated with 0.0, 1.0 and 2.0 ml enzyme /I milk at 6 c for 24 hours before used.