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Effect of enzymic hydrolysis of lactose in milk on formation of melanoidin compounds during manufacture and storage of sweetened condensed milk.

I. S. Khamagaeva, Mariia Kovalenko, Alexandra Tikhomirova, A. K. Kulikova

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Key concepts: Melanoidin, Lactose, Chemistry, Food science, Hydrolysis, Biochemistry, Maillard reaction

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Effect of enzymic hydrolysis of lactose in milk on formation of melanoidin compounds during manufacture and storage of sweetened condensed milk. — Research Paper | ScholarLens