A. Lucey. 2016. Effect of standardizing the lactose content of cheesemilk on the proper- ties of low-moisture, part skim Mozzarella cheese. J. Dairy Sci. 99:7791-7802.Moynihan AC, Govindasamy-Lucey S, Molitor M, Jaeggi JJ, Johnson ME, McSweeney PLH, Lucey JA, Effect of standardizing ...
The decrease of lactose content during storage was studied by a first-order differential relaxation equation. Apart from the traditional habits, consumers should be aware that, during storage at room temperature, the most important changes in the considered nutrients occur. These changes can be ...
Therefore, the objective of this study was to analyze the information contained in the labels of lactose-free dairy products against the main food laws. Labels of different lactose-free dairy products were analyzed, such as UHT milk, milk cream, condensed milk, yogurt,...
The results of the chemical determination of this research allowed to draw up a very useful list of PDO cheeses for both consumers and nutritionists that could be identified as NLF. Keywords: lactose-intolerance; lactose-free; lactose cheese content; PDO cheeses; lactose-free labelling; naturally ...
The results indicated that the preformed glycation enabled lactose conjugation to casein, which endowed GCH with a lactose content of 12.61 g/kg protein together with a lower activity than CH to enhance the viability value of the IEC-6 cells. The cells with LPS stimulation showed significant ...