Obtaining Petit Suisse with low amount of lactose and reduced addition of sugars
Considering the actual marketing tendencies and the Brazilian’s governmental guidelines on reduction of sugar levels in industrial products, it is necessary to adapt the traditional technologies for others which allow products modification according to the new reality without, however, losing qualit...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
2018-08-01
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| Series: | Revista do Instituto de Latícinios Cândido Tostes |
| Subjects: | |
| Online Access: | https://revistadoilct.com.br/rilct/article/view/663 |