Abstract:Lactose-free dairy products are a valued consumer option for lactose intolerant individuals. Short-term ultra-high pasteurization (UHT) allows the preparation of sterile milk products. Manufactures define the useful shelf life of UHT milk as 120 days. This study analyses lactose-free milk with low-fat content over 120 days of shelf storage. Milk composition, microbial presence, structure (micellar size and zeta potential), color, pH, and protein hydrolysis were examined. At 120 days of storage the pH decrease,… Show more
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