Production possibilities of fermented dairy products for consumers with lactose intolerance
2002
Varga, Zs. | Juhaszne Roman, M. | Toth, A.
Fermented milk products for example yoghurts contain less lactose than the ordinary milk however this quantity of lactose can cause the symptoms of lactose intolerance. That is, why some patient avoid the consumption of these products and in this way they can not enjoy a number of positive dietetic effect of fermented dairy products. The aim of our work was to invent lactose free fermented dairy products with the use of lactose hidrolized milk. We worked with normal yoghurt culture and probiotic species. We observed the characteristics of the multiplication, the capability of acid and aroma. We succeed to produce fermented dairy products with normal yoghurt culture and probiotics as well.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل National Agricultural Library and Documentation Centre