HIGHLIGHTS
SUMMARY
Lactose-free kefir, possessing nutritional and functional advantages typical of traditional kefir, but being free of the inadvisable compound-lactose, is an appropriate fermented milk beverage, recommendable for the elderly. To date, the information on the volatiles and on the sensory profiling of lactose-free kefir is scarce, and to the best of the knowledge, this is the first report on the volatile components and corresponding sensory attributes of the lactose-free kefir. Lactose-free kefir had lower acidity than traditional kefir, probably due to differences in sugar profile. Lactose content in the traditional . . .
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