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 increased, due to higher levels of particle agglomeration. Additionally, more brown...
Paper Details
Title
Technological aspects of lactose-hydrolyzed milk powder
Published Date
Nov 1, 2017
Journal
Volume
101
Pages
45 - 53
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