Lactose intolerance has given rise to an important new segment market of dairy products. In Europe, the limit for lactose-free labelling has been fixed at 0.1% per 100 g or mL by EFSA. The present communication describes the development of a new method for producing this cheese without using lactase.

An easy and natural way for producing lactose-free mozzarella without lactase

Faccia Michele
;
Natrella Giuseppe;Gambacorta Giuseppe
2019

Abstract

Lactose intolerance has given rise to an important new segment market of dairy products. In Europe, the limit for lactose-free labelling has been fixed at 0.1% per 100 g or mL by EFSA. The present communication describes the development of a new method for producing this cheese without using lactase.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11586/231522
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