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Showing 1 to 2 of 2 for “"lactose reduced"”.
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Chemical, Physical and Sensory Characteristics of Lactose-reduced Baked Custards Made with a Low-fat, Low-cholesterol Egg Substitute
… of type of milk (whole; nonfat; nonfat, 70% lactose-reduced) and type of egg (fresh, whole egg; egg substitute) on the quality of baked custards. The egg substitute was a combination of dried egg whit e solids, dried low-fat, low-cholesterol egg yolk solids, and xanthan gum. Custard …
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Formulating and Processing of a Nutritionally Enhanced Extended Shelf-Life Fluid Milk and Egg Mixture
… were replaced with dried egg white, cholesterol reduced egg yolk, and skim milk. The fat and cholesterol were reduced between 22 to 33% and 37 to 44%, respectively, in the cholesterol reduced formulation (CRF) as compared to the control formulation (CF). The protein content of the milk and egg …