The quality of low lactose milk is affected by the side proteolytic activity of the lactase used in the production process

Published 2016 View Full Article

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Title
The quality of low lactose milk is affected by the side proteolytic activity of the lactase used in the production process
Authors
Keywords
Low lactose milk, Maillard reaction, Amino acids, Amadori products, Off flavors
Journal
FOOD RESEARCH INTERNATIONAL
Volume 89, Issue -, Pages 514-525
Publisher
Elsevier BV
Online
2016-08-26
DOI
10.1016/j.foodres.2016.08.021

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