Erratum

doi:10.1590/fst.ER4003

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Erratum • Food Sci. Technol (Campinas) 40 (3) • Jul-Sep 2020 • https://doi.org/10.1590/fst.ER4003 linkcopy

This erratum corrects:

10.1590/fst.05220

Erratum

In the article “Effect of temperature and concentration of βeta-galactosidase on the composition of reduced lactose pasteurized goat milk”, DOI number https://doi.org/10.1590/fst.05220, published in the journal Food Science and Technology, ahead of print, Epub July 17, 2020, on page 7, table A2:

Where it reads:

Thumbnail

Table A2
Hydrolysis degree (%) of pasteurized goat milk with different lactase concentrations (0.04%, 0.07% and 0.20% v/v) incubated at 10 °C and 30 °C during 5h.

It should be read :

Thumbnail

Table A2
Hydrolysis degree (%) of pasteurized goat milk with different lactase concentrations (0.04%, 0.07% and 0.20% v/v) incubated at 10 °C and 30 °C during 5h.

Publication Dates

Publication in this collection
28 Sept 2020
Date of issue
Jul-Sep 2020

This is an Open Access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Time (h)	Temperature (°C)	Lactase %
Time (h)	Temperature (°C)	0.04	0.07	0.20
1	10	72.63^Ch**** ± 0.25	84.60^Bh***** ± 0.10	92.60^Ae**** ± 0.20
2	74.73^Cg**** ± 0.21	85.63^Bg**** ± 0.21	94.43^Ad*** ± 0.40
3	77.20^Cf*** ± 0.10	91.26^Bf*** ± 0.20	98.60^Ac** ± 0.30
4	80.73^Ce** ± 0.25	95.80^Bd** ± 0.10	99.90^Aab* ± 0.25
5	89.10^Bd* ± 0.10	100.00^Aa* ± 0.00	100.00^Aa* ± 0.00
1	30	92.60^Cc**** ± 0.20	95.10^Be**** ± 0.00	98.20^Ac***** ± 0.30
2	97.90^Bb**** ± 0.10	97.93^Bc*** ± 0.11	99.30^Ab**** ± 0.20
3	99.30^Aa*** ± 0.10	99.65^Ab** ± 0.15	99.60^Aab*** ± 0.10
4	99.65^Aa** ± 0.05	100.00^Aa* ± 0.00	100.00^Aa* ± 0.10
5	99.81^Aa* ± 0.00	100.00^Aa* ± 0.00	100.00^Aa* ± 0.00

Time (h)	Temperature (°C)	Lactase %
Time (h)	Temperature (°C)	0.04	0.07	0.20
1	10	72.63^Ch**** ± 0.25	84.60^Bh***** ± 0.10	92.60^Ae**** ± 0.20
2		74.73^Cg**** ± 0.21	85.63^Bg**** ± 0.21	94.43^Ad*** ± 0.40
3		77.20^Cf*** ± 0.10	91.26^Bf*** ± 0.20	98.60^Ac** ± 0.30
4		80.73^Ce** ± 0.25	95.80^Bd** ± 0.10	99.90^Aab* ± 0.25
5		89.10^Bd* ± 0.10	100.00^Aa* ± 0.00	100.00^Aa* ± 0.00
1	30	92.60^Cc**** ± 0.20	95.10^Be**** ± 0.00	98.20^Ac***** ± 0.30
2		97.90^Bb**** ± 0.10	97.93^Bc*** ± 0.11	99.30^Ab**** ± 0.20
3		99.30^Aa*** ± 0.10	99.65^Ab** ± 0.15	99.60^Aab*** ± 0.10
4		99.65^Aa** ± 0.05	100.00^Aa* ± 0.00	100.00^Aa* ± 0.10
5		99.81^Aa* ± 0.00	100.00^Aa* ± 0.00	100.00^Aa* ± 0.00

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[1] Different capital letters in the same line indicate significant difference (p < 0.05) as a function of enzyme concentration. Different lower-case letters in the same column indicate significant difference (p < 0.05) as a function of temperature. Different asterisks in the same column indicate significant difference (p < 0.05) as a function of time for each temperature.