CASGoogle Scholar El-Neshawy, A.A., Abdel Baky, A.A., Rabie, A.M. and Metwally, S.A. (1988) Organoleptic and physical properties of ice cream made from hydrolysed lactose reconstituted milk.Food Chem.,27, 83–93. CASGoogle Scholar El-Zayat, A.I. (1987) Microstructure, free amino...
Low lactose is one of the fastest-growing sectors across the dairy industry, with strong demand for low lactose dairy and ice cream in particular. Global values of low lactose food topped NZ$9 billion in 2015 and are forecast to grow at 6% year-on-year over the 2015 to 2020...
In a further embodiment, the invention encompasses a milk product comprising a recombinantLeuconostoc carnosumstrain of the invention, characterised by its ability to grow on lactose as sole carbon source, wherein the milk product is selected from cheese, butter milk, sour cream, yoghurt and kefir...
Class III milk is used for cream cheese and hard cheese, and class IV milk is used for butter and some dry milk products (Jesse and Cropp, 2004). Because the final value of the milk to the farmer is a composite of these classes, as well as of federal dairy product price-support ...