Block freeze concentration by centrifugation and vacuum increases the content of lactose-free milk macronutrients.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food science"
DOI: 10.1111/1750-3841.16383
Abstract: Lactose-free milk is rising in popularity among consumers due to its claim to be a better digestible product compared to regular fluid milk. For that reason, concentrating on this food is a good alternative for… read more here.
Keywords: free milk; lactose free; concentration; freeze concentration ... See more keywords
Protein Profile of the Acquired Enamel Pellicle after Rinsing with Whole Milk, Fat-Free Milk, and Water: An in vivo Study
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DOI: 10.1159/000485390
Abstract: This study detected changes in the protein profile of the acquired enamel pellicle (AEP) formed in vivo after rinsing with whole milk, fat-free milk, or water. Nine subjects in good oral condition took part in… read more here.
Keywords: milk; milk fat; whole milk; fat free ... See more keywords
Sucrose-free milk chocolate manufacture using bulking agents and a non-caloric sweetener
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DOI: 10.1590/fst.32418
Abstract: On chocolate, sugars fulfill important functions that go beyond sweetening, as a bulking agent, texture modifier, flavor enhancer, and preservative. Ots preference in many foods, is due to its clean sweet taste, with a rapid… read more here.
Keywords: milk chocolate; chocolate; sucrose free; bulking agents ... See more keywords
Exposure to light-emitting diodes may be more damaging to the sensory properties of fat-free milk than exposure to fluorescent light.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of dairy science"
DOI: 10.3168/jds.2017-13519
Abstract: Light exposure can damage the sensory properties of milk, leading to adverse consumer responses. This is presumed to be through the action of photosensitive compounds such as riboflavin, present in milk and capable of releasing… read more here.
Keywords: milk; exposure; light emitting; fat free ... See more keywords
Evolution of Milk Consumption and Its Psychological Determinants: A Mini-Review
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DOI: 10.3389/fnut.2022.845154
Abstract: The consumption of lactose-free products and in particular lactose-free milk is increasing worldwide. Although many studies claim that this dietary trend is mainly determined by the number of lactose intolerant people that is growing, others… read more here.
Keywords: consumption; free milk; lactose free; mini review ... See more keywords