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Milk beverage base with lactose removed with ultrafiltration: Effect of fat and protein concentration on sensory and physical properties

ABSTRACT: Our objectives were to determine the effect of fat (skim to whole milk) and protein (3.4%–10.5%) concentration on the sensory and physical properties of milk beverage base that had lactose and other low molecular components removed by ultrafiltration (UF). In experiment 1, a matrix of 16 t...

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Principais autores: A.J. Hernandez, T. Truong, D.M. Barbano, M.A. Drake
פורמט: Artigo
שפה:Inglês
יצא לאור: Elsevier 2024-01-01
סדרה:Journal of Dairy Science
נושאים:
lactose removal
ultrafiltration
lactose-free milk
גישה מקוונת:http://www.sciencedirect.com/science/article/pii/S002203022300632X
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