Technological aspects of lactose-hydrolyzed milk powder.

Abstract

Few reports describe the effect of lactose hydrolysis on the properties of milk powder during production and storage. Hence, the aim of this study was to evaluate the effects of five different levels of enzymatic lactose hydrolysis during the production and storage of milk powder. As the lactose hydrolysis rate increased, adhesion to the drying chamber also… (More)
DOI: 10.1016/j.foodres.2017.08.043

Topics

1 Figure or Table