Abstract
The article provides a comparative evaluation of some organoleptic characteristics of low- and lactose-free milk samples produced on the basis of ultrafiltration concentrates of skim milk with different mass fraction of solids. Using the ranking method, it was found that the sample produced on the basis of UV concentrate with a mass fraction of solids of 27 % followed by enzymatic hydrolysis of lactose has the best indices of taste and sweetness. The results obtained were necessary for the development of the recipe and technology for the production of low- and lactose-free milk.
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