Fermentation of Petit Suisse obtained with whey retention, lactase addition and less amount of added sugars versus traditional formulation

Fermentation of Petit Suisse obtained with whey retention, lactase addition and less amount of added sugars versus traditional formulation

Current market trends indicate lactose free or low lactose products. In addition, economic and ecological issues lead to the adaptation of traditional technologies to other ones that allow process modification to meet the new reality without losing quality. However, the development of new technologi...

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Bibliographic Details
Main Authors: Isis Rodrigues Toledo Renhe, Alisson Borges de Souza, Júlia d’Almeida Francisquini, Danielle Braga Chelini Pereira, Antônio Fernandes de Carvalho, Ítalo Tuler Perrone
Format: Article
Language:English
Published: Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) 2018-08-01
Series:Revista do Instituto de Latícinios Cândido Tostes
Subjects:
queijo
fermentação
desenvolvimento de novos produtos
intolerância a lactose.
Online Access:https://revistadoilct.com.br/rilct/article/view/661

Internet

https://revistadoilct.com.br/rilct/article/view/661

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