Application of Lactose-Free Whey Protein to Greek Yogurts: Potential Health Benefits and Impact on Rheological Aspects and Sensory Attributes

Application of Lactose-Free Whey Protein to Greek Yogurts: Potential Health Benefits and Impact on Rheological Aspects and Sensory Attributes

The application of β-galactosidase in the fermentation of milk enables the acquirement of lower levels of lactose that are tolerated by lactose maldigesters and can reduce the nutritional consequences of avoiding dairy products. The present study evaluated the viability of the fortification of lacto...

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Bibliographic Details
Main Authors: Agatha Transfeld da Silva, Jair José de Lima, Priscila Reis, Maurício Passos, Catiucia Giraldi Baumgartner, Aiane Benevide Sereno, Cláudia Carneiro Hecke Krüger, Lys Mary Bileski Cândido
Format: Article
Language:English
Published: MDPI AG 2022-11-01
Series:Foods
Subjects:
β-galactosidase
rotational central composite design
physicochemical properties
sensory evaluation
microbiological analysis
Online Access:https://www.mdpi.com/2304-8158/11/23/3861

Internet

https://www.mdpi.com/2304-8158/11/23/3861

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