Journal of Undergraduate Research
Keywords
lactose hydrolysis, reducing added sugar, chocolate milk, lactose intolerance
College
Life Sciences
Department
Nutrition, Dietetics, and Food Science
Abstract
Milk is a nutrient dense food that cannot be utilized easily by those with lactose intolerance. Lactose-hydrolysis is a process through which the native lactose in milk is enzymatically converted into its constituent sugars, glucose and galactose. Because this process digests the lactose in milk, the milk can then be digested by consumers with lactose intolerance without adverse affect (Somkuti, 1997). This conversion results in a sweeter product (Fennema, 2008).
Recommended Citation
Engstrom, Eric
(2014)
"Lactose Hydrolysis as a Method for Reducing Added Sugar in Chocolate Milk,"
Journal of Undergraduate Research: Vol. 2014:
Iss.
1, Article 857.
Available at:
https://scholarsarchive.byu.edu/jur/vol2014/iss1/857