| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2434800 | International Dairy Journal | 2012 | 6 Pages |
Abstract
Most of the world populations lose part of their lactase activity in the small intestine after the childhood. Many traditional dairy products like ripened cheeses are naturally lactose-free. New technologies to produce lactose-free fresh dairy products have been developed during the last decades to satisfy the needs of the people suffering from lactose intolerance. This article provides a review of this new technological development work in the dairy industry.
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Authors
M. Harju, H. Kallioinen, O. Tossavainen,