lactose, 63-42-3

Articles:

PubMed:	Process optimization for the manufacture of lemon based beverage from hydrolyzed whey.
PubMed:	Cheddar cheese ripening and flavor characterization: a review.
PubMed:	Monitoring the ripening process of Cheddar cheese based on hydrophilic component profiling using gas chromatography-mass spectrometry.
PubMed:	Milk composition and flavor under different feeding systems: a survey of dairy farms.
PubMed:	Dynamics of Penicillium camemberti growth quantified by real-time PCR on Camembert-type cheeses under different conditions of temperature and relative humidity.
PubMed:	Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content.
PubMed:	Fermented milks and milk products as functional foods--a review.
PubMed:	Metabolic fingerprinting of hard and semi-hard natural cheeses using gas chromatography with flame ionization detector for practical sensory prediction modeling.
PubMed:	Active compounds and distinctive sensory features provided by American ginseng (Panax quinquefolius L.) extract in a new functional milk beverage.
PubMed:	Microstructural, physical, and sensory impact of starch, inulin, and soy protein in low-fat gluten and lactose free white sauces.
PubMed:	Metabolomics-based component profiling of hard and semi-hard natural cheeses with gas chromatography/time-of-flight-mass spectrometry, and its application to sensory predictive modeling.
PubMed:	Qualitative comparison of blackcurrant and blackcurrant--whey beverages.
PubMed:	Measuring acceptance of milk and milk substitutes among younger and older children.
PubMed:	Volatile flavor compounds in yogurt: a review.
PubMed:	The complete genome of Propionibacterium freudenreichii CIRM-BIA1, a hardy actinobacterium with food and probiotic applications.
PubMed:	Chemical and instrumental approaches to cheese analysis.
PubMed:	Phenotypic and genotypic characteristics of Lactococcus lactis strains isolated from different ecosystems.
PubMed:	Sensometric calibration of sensory characteristics of commercially available milk products with instrumental data.
PubMed:	Effect of somatic cell count in goat milk on yield, sensory quality, and fatty acid profile of semisoft cheese.
PubMed:	Beta galactosidases and their potential applications: a review.
PubMed:	Physicochemical and sensory characteristics of milk from goats supplemented with castor or licuri oil.
PubMed:	Effects of milk type and consumer factors on the acceptance of milk among Korean female consumers.
PubMed:	Diacetyl and acetoin production from whey permeate using engineered Lactobacillus casei.
PubMed:	Stability of Melatonin in an Extemporaneously Compounded Sublingual Solution and Hard Gelatin Capsule.
PubMed:	Membrane fractionation processes for removing 90% to 95% of the lactose and sodium from skim milk and for preparing lactose and sodium-reduced skim milk.
PubMed:	Microbial and sensory changes throughout the ripening of Prato cheese made from milk with different levels of somatic cells.
PubMed:	Fortification of all-purpose wheat-flour tortillas with calcium lactate, calcium carbonate, or calcium citrate is acceptable.
PubMed:	Comparative high-density microarray analysis of gene expression during growth of Lactobacillus helveticus in milk versus rich culture medium.
PubMed:	Production of yoghurt with mild taste by a Lactobacillus delbrueckii subsp. bulgaricus mutant with altered proteolytic properties.
PubMed:	Sensory evaluation of whey and sweet cream buttermilk.
PubMed:	Probiotic cheese production using Lactobacillus casei cells immobilized on fruit pieces.
PubMed:	Compositional and functional properties of buttermilk: a comparison between sweet, sour, and whey buttermilk.
PubMed:	Influence of condensed sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese.
PubMed:	Impact of ingredient labeling practices on food allergic consumers.
PubMed:	Activity of adventitious Enterococcus strains on model curdled caprine milk: microbial growth and evolution of concentration of organic acids and lactose throughout time.
PubMed:	Short communication: utilization of sheep's milk cheese whey in the manufacture of an alkylphenol flavor concentrate.
PubMed:	Monitoring chemical and physical changes during thermal flavor generation.
PubMed:	Citrate metabolism by Enterococcus faecalis FAIR-E 229.
PubMed:	Effect of feeding yogurt versus milk in children with acute diarrhea and carbohydrate malabsorption.
PubMed:	Probiotic culture survival and implications in fermented frozen yogurt characteristics.
PubMed:	Conditioned flavor avoidance, preference, and indifference produced by intragastric infusions of galactose, glucose, and fructose in rats.
PubMed:	Galactose consumption induces conditioned flavor avoidance in rats.
PubMed:	Effect of ethanol in feed on milk flavor and chemical composition.
PubMed:	Production of bioingredients from Kluyveromyces marxianus grown on whey: an alternative.
PubMed:	The addition of oat fiber and natural alternative sweeteners in the manufacture of plain yogurt.
PubMed:	Flavor and texture characteristics of low fat ground beef patties formulated with whey protein concentrate.
PubMed:	Sensory evaluation of oral nutritional supplements: a comparison of patient and dietitian preferences.
PubMed:	Manufacture of nonfat yogurt from a high milk protein powder.
PubMed:	A review of quality and processing suitability of milk from cows treated with bovine somatotropin.
PubMed:	Influence of aflatoxin B1 on gas production by lactic acid bacteria.
PubMed:	Glycolysis and related reactions during cheese manufacture and ripening.
PubMed:	Congenital and experiential factors in the development of human flavor preferences.
PubMed:	Needs assessment of enteral nutrition support products.
PubMed:	Calcium absorption and acceptance of low-lactose milk among children with primary lactase deficiency.
PubMed:	Characterization of Plasmid Deoxyribonucleic Acid in Streptococcus lactis subsp. diacetylactis: Evidence for Plasmid-Linked Citrate Utilization.
PubMed:	Hydrolysis of lactose by immobilized microorganisms.