Chemical and sensory changes during shelf-life of UHT hydrolyzed-lactose milk produced by “in batch” system employing different commercial lactase preparations
Riccardo Bottiroli, Antonio Dario Troise, Eugenio Aprea, Vincenzo Fogliano, Paola Vitaglione, Flavia Gasperi
Topics & Concepts
LactaseLactoseFood scienceChemistryShelf lifeHydrolysisDairy industryBiochemistryDigestive system and related healthDiet and metabolism studiesProbiotics and Fermented Foods