Block freeze concentration by centrifugation and vacuum increases the content of lactose-free milk macronutrients

Abstract

Lactose-free milk is rising in popularity among consumers due to itsclaim to be a better digestible product compared to regular fluid milk. For thatreason, concentrating on this food is a good alternative for increasing its versatil-ity and usability in different dairy industry segments. Block freeze concentration(BFC) is a simple technology used to concentrate liquid foods through ice crystalformation and subsequent removal of water. Thus, this work aimed to test twovariants of the BFC technique on lactose-free milk concentration