Table 2

Lactose hydrolysis %
	Fresh milk	Pasteurized milk	White cheese	Whey
Control	0.319^a ± 0.3	0.322^b ± 0.02	6.12^b ± 0.38	6.68^b ± 0.03
Treated milk	0.319^a ± 0.32	91.37^a± 3.06	99.66^a ± 1.28	99.81^a± 0.08
LSD	0.072	4.89	3.27	0.15

Means ± SD values in columns followed by different letters in the same characteristic are significantly different (P ≤ 0.05).
LSD: least significant difference.

Table 2: Effect of apricot seeds β - galactosidase treatment on lactose contents of produced cheese.