Lactose-free dairy products: Challenges in the processing and quantification of lactose
Lactose is the main sugar in milk, being hydrolyzed in glucose and galactose through the action of the enzyme lactase. Some individuals are deficient of this enzyme, therefore, they are intolerant to lactose. In order to attend the special needs of these consumers, the free lactose product market ha...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
2018-11-01
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| Series: | Revista do Instituto de Latícinios Cândido Tostes |
| Subjects: | |
| Online Access: | https://revistadoilct.com.br/rilct/article/view/665 |