(serum solids) can be added to make up the bulk and body of the omitted sugar, but beyond about 10- 12% the additional lactose crystallizes out giving an objectional grainy, sandy texture. The reduction in solute also raises the freezing point of the mix so that under normal storage ...
(p < 0.001) More grainy microstructure (p < 0.01) More smooth microstructure (p < 0.001) Less firm (p < 0.001) More adhesive texture (p < 0.05) Thinner microstructure (p < 0.01) Less grainy microstructure (p < 0.01) Higher salty taste (p < 0.001) More bitter taste (p < 0.01) ...