Browning process of dairy product
作者： Liu Aiping , Jiang Jingli
DOI:
关键词: Hydrolysis 、 Food science 、 Lactose 、 Chemistry 、 Browning 、 Scientific method 、 Product (mathematics) 、 Lactase 、 Raw milk
摘要: A browning process of a dairy product includes the steps: (a) adding lactase into raw milk to form material liquid, and allowing hydrolyze lactose in milk; (b) carrying out heat-preservation on hydrolyzed liquid under condition temperature 90-100 DEG C. With adopting process, addition reductive monosaccharide can be avoided content reduced premise ensuring acquisition special color luster.
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