[
1. Abada E A. (2019). Application of microbial enzymes in the dairy industry. Enzymes in Food Biotechnology, 61-72. DOI: 10.1016/B978-0-12-813280-7.00005-0.10.1016/B978-0-12-813280-7.00005-0
]Search in Google Scholar
[
2. Balthazar C F, Silva H L A & Cavalcanti R N, E.A. et al. (2017). Prebiotics addition in sheep milk ice cream: A rheological, microstructural and sensory study. Journal of Functional Foods, 35, 564-273. DOI: 10.1016/j.jff.2017.06.004.10.1016/j.jff.2017.06.004
]Search in Google Scholar
[
3. Barbara R C, Lucia F A & Paloma S M, et al. (2016). Continuous packed bed reactor with immobilized β-galactosidase for production of galactooligosaccharides (GOS). Catalysts, 6(12), 189. DOI: 10.3390/catal6120189.10.3390/catal6120189
]Search in Google Scholar
[
4. Crittenden R G, Playne M J. (1996). Production, properties and applications of food-grade oligosaccharides. Trends in Food Science & Technology, 7(11), 353-361. DOI: 10.1016/S0924-2244(96)10038-8.10.1016/S0924-2244(96)10038-8
]Search in Google Scholar
[
5. Cummings, H J.. (1981). Short chain fatty acids in the human colon. Gut, 22(9), 763-779. DOI: 10.1136/gut.22.9.763.10.1136/gut.22.9.76314198657028579
]Search in Google Scholar
[
6. Chen Wen-liang, Su Miya & Jia Hongxin, et al. (2013). Application of Colorimetry in Color Evaluation of Infant Formula. Journal of Anhui Agri, 41(30), 12155-12156+12159. DOI: 10.13989/j.cnki.0517-6611.2013.30.021.
]Search in Google Scholar
[
7. Figueroa A, Caballero-Villalobos J & Angón E, et al. (2020). Using multivariate analysis to explore the relationships between color, composition, hygienic quality, and coagulation of milk from Manchega sheep. Journal of Dairy Science, 103(6), 4951-4957. DOI: 10.3168/jds.2019-17201.10.3168/jds.2019-1720132229122
]Search in Google Scholar
[
8. Garcia H S, A López-Hernandez & Hill C G. (2011). Enzyme technology – dairy industry applications. Comprehensive Biotechnology (Second Edition), 4(2), 567-574. DOI: 10.1016/B978-0-08-088504-9.00005-2.10.1016/B978-0-08-088504-9.00005-2
]Search in Google Scholar
[
9. Gro Z. (2008). Perspectives and applications of immobilised β-galactosidase in food industry - a review. Czech Journal of Food ences, 26(1), 1-14. DOI: 10.17221/1134-CJFS.10.17221/1134-CJFS
]Search in Google Scholar
[
10. Huang Mengyao, Fan Xiaoxue & Wang Cunfang. (2020). Recent Advances in the Mechanism of Action and Application of Enzymes in Dairy Production. Journal of Dairy Science and Technology, 43(02), 44-48. DOI: 10.15922/j.cnki.jdst.2020.02.008.
]Search in Google Scholar
[
11. Jing JH, Liu XL.(2020). Application of immobilized lactase in low-lactose dairy products. China Dairy, 221:73-80.
]Search in Google Scholar
[
12. Jing Shan. (2019). Study of Direct-Vat-Set probiotics starter cultures based on skim goat’s milk. Master’s Thesis, YanTai University, Shandong, China.
]Search in Google Scholar
[
13. Mônica de Souza Lima Sant’Anna, Célia Lúcia de Luces Fortes Ferreira. (2014). Can Intestinal Constipation Be Modulated by Prebiotics, Probiotics and Symbiotics? Food and Nutrition Sciences, 5(12), 1106-1113. DOI: 10.4236/fns.2014.512120.10.4236/fns.2014.512120
]Search in Google Scholar
[
14. Monteagudo-Mera A, Arthur J C & Jobin C, et al. (2016). High purity galacto-oligosaccharides enhance specific Bifidobacterium species and their metabolic activity in the mouse gut microbiome. Beneficial Microbes, 7(2), 247-264. DOI: 10.3920/BM2015.0114.10.3920/BM2015.0114497482126839072
]Search in Google Scholar
[
15. Onishi, Tanaka. (2010). Galacto-oligosaccharide production using a recycling cell culture of Sterigmatomyces elviae CBS8119. Letters in Applied Microbiology, 26(2), 136-139. DOI: 10.1046/j.1472-765X.1998.00293.x.10.1046/j.1472-765X.1998.00293.x
]Search in Google Scholar
[
16. Ruiz-Matute A I, Corzo-Mart Nez M, Montilla A, et al. Presence of mono-, di- and galactooligosaccharides in commercial lactose-free UHT dairy products [J]. Journal of Food Composition and Analysis, 2012, 28(2): 164-9. DOI: 10.1016/j.jfca.2012.06.00310.1016/j.jfca.2012.06.003
]Search in Google Scholar
[
17. Rabiu B A, Jay A J & Gibson G R, et al. (2001). Synthesis and fermentation properties of novel galactooligosaccharides by β-galactosidases from Bifidobacterium species. Applied & Environmental Microbiology, 67(6), 2526-2530. DOI: 10.1128/AEM.67.6.2526-2530.2001.10.1128/AEM.67.6.2526-2530.20019290311375159
]Search in Google Scholar
[
18. Wu Tao-ying, Cheng Yun-hui & Zhao Liang-zhong, et al. (2018). Preparation of low lactose milk with high hydrolysis rate and analysis of sugar. Food & machinery, 34(2), 195-199+212. DOI: 10.13652/j.issn.1003-5788.2018.02.041
]Search in Google Scholar
[
19. Wang Chunyan, Ren Caixia & Ren Xiangdong, et al. (2020). Research Progress of Proteases Related to Shelf Life Quality of UHT Milk. XIANDAISHIPIN, (18), 40-47. DOI:10.16736/j.cnki.cn41-1434/ts.2020.18.011
]Search in Google Scholar
[
20. Zhang Feng-hua, Zhang Yun, Su Mi-ya, Hang Feng & Gong Guang-yu. (2008). Study on manufacture conditions of low-lactose milk by lactase. Food Science and Technology, 33(11), 24-26.
]Search in Google Scholar
[
21. Zhang Hongyan, Liu Chenggeng, Zhao Wenjuan, Yue Shuning, Yan Chunjuan & Lin Kai. (2004). Enzyme properties and research present condition of lactase. Food Research and Development, 25(06), 34-36.
]Search in Google Scholar