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1. 1. Lactose-free milk : lactose intolerance, nutrition and process technology

   Kandidat-uppsats, SLU/Department of Molecular Sciences

   Författare :Signe Christerson; [2020]
   Nyckelord :Lactose free-milk; Maillard reaction; Lactose persistence; lactase; lactose hydrolysed milk; membrane separation;

   Sammanfattning : The inability to properly digest lactose into its constituent’s glucose and galactose, is prevalent worldwide, thus affecting large groups of people, who cannot benefit from the nutritional aspects of consuming dairy products. To enable consumption of dairy products even in adult individuals which suffer from lactase deficiency, the dairy industry has further developed dairy technologies. LÄS MER