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Lactaid shelf stable milk1/10/2024 ![]() ![]() Overall Flavor Profilesĭid you know that both the lactose reduction processing and pasteurization can change the taste of milk?Ĭonverting lactose into galactose and glucose lends a sweeter flavor to the milk overall, as these simplified sugars shine through more noticeably. This alters the flavor of the milk a bit, but in a way that many people find pleasing. Lactose-free milk further goes through a conversion process in which the enzyme lactase breaks down the natural lactose milk sugar into the more-digestible galactose and glucose. We believe that unnaturally extended shelf life for milk negatively affects consumers’ experience with that product by affecting quality. Note: Kreider Farms does not use UHT because we’re dedicated to “ locavore” principles. Both methods have some advantages, but UHT can help extend shelf life so that milk can be safely shipped over very long distances. This can be either an HTST (High Temperature Short Time) process or an Ultra/UHT (Ultra High Temperature) process. There are different ways that lactose-free dairy milk is processed, which can affect flavor and shelf life.įirst, all lactose-free milk goes through pasteurization-just as traditional dairy milk does. This allows us to carefully control quality in ways others can’t. ![]() It is locally produced and distributed on a smaller scale-sourced only from our family farms in Southcentral Pennsylvania instead of from a large network of providers scattered across multiple regions and states. Here at Kreider Farms, our healthy and real lactose-free milk has a further benefit. It’s good for bone and heart health and contains complete proteins.
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