Volatile component profiles of conventional and lactose-hydrolyzed UHT milk—a dynamic headspace gas chromatography-mass spectrometry studyReport as inadecuate




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Abstract : Lactose-hydrolyzed milk gains still increasing market share, and understanding the chemical characteristics of lactose-hydrolyzed milk products is important for the dairy industry. The aim of the present study was to identify and compare volatile compounds of commercial lactose-hydrolyzed and conventional ultra-high temperature UHT milk. For this purpose, the volatile compounds of lactose-hydrolyzed



Author: Therese Jansson Sidsel Jensen Nina Eggers Morten Clausen Lotte Larsen Colin Ray Anja Sundgren Henrik Andersen Hanne Bertram

Source: https://hal.archives-ouvertes.fr/



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