Block freeze concentration by centrifugation and vacuum increases the content of lactose-free milk macronutrients
PublisherJohn Wiley & sons
Rights accessOpen Access
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
CitationDantas, A. [et al.]. Block freeze concentration by centrifugation and vacuum increases the content of lactose-free milk macronutrients. "Journal of food science", 1 Gener 2022, vol. 87, núm. 12, p. 5317-13.