Kinetics of lactose hydrolysis and galactooligosaccharides formation in beverages based on goat’s milk and its permeate
Sign Up to like & getrecommendations! Published in 2019 at "Food Science and Biotechnology"
DOI: 10.1007/s10068-019-00600-0
Abstract: The aim of this work was the analysis of galactooligosaccharides (GOS) formation in a model mixture of goat’s milk and its permeate from microfiltration and further concentration by ultrafiltration based on the hydrolysis and transgalactosylation… read more here.
Keywords: milk; lactose hydrolysis; milk permeate; goat milk ... See more keywords
The impact of protein standardisation with liquid or powdered milk permeate on the rheological properties of skim milk concentrates
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DOI: 10.1016/j.idairyj.2021.104982
Abstract: Abstract The objective of this study was to determine the effect of mineral addition during standardisation on colloidal and rheological properties of skim milk on concentration. For that purpose, solubility, ionic strength and ionic calcium… read more here.
Keywords: milk permeate; skim milk; milk; properties skim ... See more keywords
Characterization and Sensory Evaluation of a Novel Grapefruit Beverage Made with Lactose‐Free Demineralized Milk Permeate
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DOI: 10.1111/jfpe.12313
Abstract: A variety of fruit beverage formulations using demineralized milk permeates hydrolyzed with β-galactosidase and mixed with concentrated grapefruit juice, sugar and pectin were evaluated for sensory criteria (appearance, aroma, mouthfeel, taste and after taste) and… read more here.
Keywords: taste; grapefruit; milk permeate; demineralized milk ... See more keywords