Effect of Lactose-Reduction in Murciano-Granadina Semi-Hard Goat Cheese on Physicochemical and Sensory Characteristics
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DOI: 10.3390/foods12050996
Abstract: Semi-hard pressed goat’s cheese, a traditional matured cheese in Andalusia, has a residual lactose content that may affect people with intolerance to that carbohydrate. Nowadays, lactose-free dairy products are characterized by presenting a scant sensory… read more here.
Keywords: effect lactose; semi hard; sensory; goat cheese ... See more keywords