| 摘要 |
<p>This invention relates to a process for producing a lactose-free milk which does not confer a sweet taste to the milk normally resulting from the hydrolysis of lactose into monosaccharides. The process comprises the step of reducing the lactose content of the milk to about 3 % prior to hydrolysis with lactase. When the milk is skimmed milk, the protein content may be increased to about 3.8-4.0 % or greater, which further improves the organoleptic properties of the milk. Milk so processed and dairy products derived therefrom are also disclosed and claimed.</p> |
