A J Hernandez, T Truong, D M Barbano, M A Drake
Our objectives were to determine the impact of fat (skim to whole milk) and protein (3.4 to 10.5%) concentration on the sensory and physical properties of milk beverage base that had lactose and other low molecular components removed by ultrafiltration. In experiment 1, a matrix of 16 treatments was produced to achieve 4 levels of lactose removal (0, 30,70, and 97%) at each of 4 fat levels (skim, 1%, 2% and whole milk). In experiment 2, a matrix of 12 treatments was produced to achieve 4 levels of lactose removal (0, 30, 70, and 97%) at each of 3 protein concentrations (3...
September 8, 2023: Journal of Dairy Science