Characterization of Lactose-Free Dulce de Leche

Characterization of Lactose-Free Dulce de Leche

The aim of the study is to be determine the effect of lactose hydrolysis and sugar content on physicochemical properties, sensory profile and HMF (5-hydroxymethylfurfural) content in Dulce de Leche (DL). Lactose free (lactose-hydrolysed) dairy products as well as low sugar products have been develop...

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Bibliographic Details
Main Authors:	Olcay Mercan, Zerrin Yüksel
Format:	Article
Language:	English
Published:	Turkish Science and Technology Publishing (TURSTEP) 2023-06-01
Series:	Turkish Journal of Agriculture: Food Science and Technology
Subjects:	Dulce de leche Maillard reaction Lactose free products HMF Dairy products
Online Access:	http://www.agrifoodscience.com/index.php/TURJAF/article/view/5942

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