β-galactosidase activity in cultured yoghurt were effected on the heating temperature and the addition of various carbohydrates. 1. The effect of the heating temperature, 55℃ and 70℃, on enzyme activity of coltured yoghurt. β-galactosidase activity in cultured yoghurt heated at 55℃ for 30min. was little effected and at 70℃ for 5min. very low.
2. The effect of the additional carbohydrates. In addition of carbohydrates, lactoise, sucrose, glucose, galactose and glucose+galactose, β-galactosidase activity in Sucrose and lactose were higher, while was not effected in galactose.
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