Method of preparing lactose-hydrolyzed milk with suppressed swee

Details Method of preparing lactose-hydrolyzed milk with suppressed swee Method of preparing lactose-hydrolyzed milk with suppressed swee

1992-02-27

1994-08-02

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 34, 4263302, 426580, A23C 912

Patent

active

053343999

ABSTRACT:
A lactose-hydrolyzed fluid milk comprising fluid milk, the normal lactose content of which has been reduced by at least about 70% by lactase hydrolysis, having incorporated therein from about 0.01 to about 0.15% by weight of potassium chloride, a process for its preparation and a method of suppressing perceived sweetness of lactose-hydrolyzed milk by incorporating therein potassium chloride.

REFERENCES:
patent: 2749242 (1956-06-01), Stimpson et al.
patent: 5045336 (1991-09-01), Lindley et al.
R. R. Mahoney, Developments In Dairy Chemistry, Chapter 3, Edited by P. F. Fox, Elsevier Applied Science Publishers, 1985, Jacober-Pivarnik et al., Journal of Food Science, 49, 435-438, 445 (1984).

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