Dairy manufacturers would be well-served to spend time and effort toward developing good-tasting lactose-free dairy products, and then promote the results. That’s according to a recent study conducted by Kansas State University researchers.
The researchers examined differences in flavor and overall sensory perception of various lactose-free milk products available commercially in the United States and compared them to perception of regular milk products. Professional taste-testers and consumers both found significant differences between the lactose-free products and regular milk.
“While lactose-free milks have addressed the needs of lactose intolerant consumers, there still needs to be a strong similarity to regular milk for the consumer to purchase the product and be satisfied,” say study authors.
The research was published in the journal LWT - Food Science and Technology.
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Source: Food Navigator USA