The Characterization of a Low-Calorie and Lactose-Free Brown Fermented Milk by the Hydrolysis of Different Enzymatic Lactose

The Characterization of a Low-Calorie and Lactose-Free Brown Fermented Milk by the Hydrolysis of Different Enzymatic Lactose

The adoption of brown fermented milk in the normal diet and daily beverages is accompanied by significant sugar intake and a high public health burden. To reduce the sugar content in dairy products while maintaining optimal nutritional properties, a novel low-calorie, lactose-free brown fermented mi...

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Bibliographic Details
Main Authors: Han Tao, Shuo-Qian Li, Meng-Jia Fang, Wan-Hao Cai, Song Zhang, Hui-Li Wang
Format: Article
Language:English
Published: MDPI AG 2024-09-01
Series:Foods
Subjects:
lactose-free
brown fermented milk
storage stability
low calorie
harmful Maillard reaction products
Online Access:https://www.mdpi.com/2304-8158/13/18/2861

Internet

https://www.mdpi.com/2304-8158/13/18/2861

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