A new method for accurately measuring the amount of inulin in dairy products
Institute for Community Engaged Scholarship
The amount of inulin in dairy products can be accurately measured by adding inulinase and measuring the amount of glucose and fructose that is produced by the breakdown of inulin.
This summary is a project of the Institute for Community Engaged Scholarship (ICES) at the University of Guelph, with project partners: the Business Development Office (BDO), SPARK Program at the University of Guelph, and Knowledge Mobilization Unit at York University. This project is part of the Pan-Canadian Research Impact Network. http://csahs.uoguelph.ca/pps/Clear_Research
milk, cheese, dairy products, inulin, dietary fibre, inulinase