The Experts below are selected from a list of 9066 Experts worldwide ranked by ideXlab platform
Maaike J Bruins - One of the best experts on this subject based on the ideXlab platform.
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lactose free Dairy Products market developments production nutrition and health benefits
Nutrients, 2019Co-Authors: Peter J T Dekker, Damiet Josephina Petronella Cunera Koenders, Maaike J BruinsAbstract:Lactose-Free Dairy is able to provide the essential nutrients present in regular Dairy Products, like calcium and vitamins, to those that are not able to digest lactose. This product category currently has a wide and growing health appeal to consumers. In recent years, the quality and product variety in the Lactose-Free Dairy segment has been increasing significantly, giving consumers more tempting Products to decide from. As a result, Lactose-Free Dairy is now the fastest growing market in the Dairy industry. This review discusses the market developments and production possibilities and issues related to the wide variation of Lactose-Free Dairy Products that are currently available. Additionally, the health benefits that Lactose-Free Dairy may offer compared to Dairy avoidance are illustrated.
Natnicha Bhumiratana - One of the best experts on this subject based on the ideXlab platform.
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Sensory Characteristics of Commercial Lactose-Free Milks Manufactured in the United States
Lwt - Food Science and Technology, 2010Co-Authors: Koushik Adhikari, Lauren M. Dooley, Edgar Chambers, Natnicha BhumiratanaAbstract:This study determined the sensory characteristics of ultrapasteurized (UP) Lactose-Free milk of different fat contents, and compared them with regular milk. Nine milk samples (six UP Lactose-Free and three regular) containing 0, 2 or 3 g milkfat/100 mL were tested by a descriptive panel. A consumer test with three UP Lactose-Free milk and three regular samples was also conducted. The skim milks were found to be lacking in freshness and the Dairy notes were lower compared to the higher-fat-content milks. The UP Lactose-Free milks were different from the regular milk because of higher intensities of cooked, processed, and sweet attributes. UP Lactose-Free milks tended to score higher than the regular milks at the same fat content for Dairy-related attributes, but this difference was not significant for the reduced-fat milks. Although majority of the consumers in the present study were aware that UP Lactose-Free milks existed in the market, only few had tasted them before. The higher intensities of cooked and sweet flavor attributes in the UP Lactose-Free milks might be a hindrance to their consumption by the lactose-intolerant population. More efforts are needed from the Dairy industry to develop better Lactose-Free Products and to educate consumers about Lactose-Free Dairy Products.
Peter J T Dekker - One of the best experts on this subject based on the ideXlab platform.
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lactose free Dairy Products market developments production nutrition and health benefits
Nutrients, 2019Co-Authors: Peter J T Dekker, Damiet Josephina Petronella Cunera Koenders, Maaike J BruinsAbstract:Lactose-Free Dairy is able to provide the essential nutrients present in regular Dairy Products, like calcium and vitamins, to those that are not able to digest lactose. This product category currently has a wide and growing health appeal to consumers. In recent years, the quality and product variety in the Lactose-Free Dairy segment has been increasing significantly, giving consumers more tempting Products to decide from. As a result, Lactose-Free Dairy is now the fastest growing market in the Dairy industry. This review discusses the market developments and production possibilities and issues related to the wide variation of Lactose-Free Dairy Products that are currently available. Additionally, the health benefits that Lactose-Free Dairy may offer compared to Dairy avoidance are illustrated.
Koushik Adhikari - One of the best experts on this subject based on the ideXlab platform.
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Sensory Characteristics of Commercial Lactose-Free Milks Manufactured in the United States
Lwt - Food Science and Technology, 2010Co-Authors: Koushik Adhikari, Lauren M. Dooley, Edgar Chambers, Natnicha BhumiratanaAbstract:This study determined the sensory characteristics of ultrapasteurized (UP) Lactose-Free milk of different fat contents, and compared them with regular milk. Nine milk samples (six UP Lactose-Free and three regular) containing 0, 2 or 3 g milkfat/100 mL were tested by a descriptive panel. A consumer test with three UP Lactose-Free milk and three regular samples was also conducted. The skim milks were found to be lacking in freshness and the Dairy notes were lower compared to the higher-fat-content milks. The UP Lactose-Free milks were different from the regular milk because of higher intensities of cooked, processed, and sweet attributes. UP Lactose-Free milks tended to score higher than the regular milks at the same fat content for Dairy-related attributes, but this difference was not significant for the reduced-fat milks. Although majority of the consumers in the present study were aware that UP Lactose-Free milks existed in the market, only few had tasted them before. The higher intensities of cooked and sweet flavor attributes in the UP Lactose-Free milks might be a hindrance to their consumption by the lactose-intolerant population. More efforts are needed from the Dairy industry to develop better Lactose-Free Products and to educate consumers about Lactose-Free Dairy Products.
Damiet Josephina Petronella Cunera Koenders - One of the best experts on this subject based on the ideXlab platform.
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lactose free Dairy Products market developments production nutrition and health benefits
Nutrients, 2019Co-Authors: Peter J T Dekker, Damiet Josephina Petronella Cunera Koenders, Maaike J BruinsAbstract:Lactose-Free Dairy is able to provide the essential nutrients present in regular Dairy Products, like calcium and vitamins, to those that are not able to digest lactose. This product category currently has a wide and growing health appeal to consumers. In recent years, the quality and product variety in the Lactose-Free Dairy segment has been increasing significantly, giving consumers more tempting Products to decide from. As a result, Lactose-Free Dairy is now the fastest growing market in the Dairy industry. This review discusses the market developments and production possibilities and issues related to the wide variation of Lactose-Free Dairy Products that are currently available. Additionally, the health benefits that Lactose-Free Dairy may offer compared to Dairy avoidance are illustrated.
