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
2019-01-01
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.File in questo prodotto:
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