Effect of temperature on browning in low lactose milk
The main factor (temperature) was studied and made lactose in the milk degrade 70%,then 95℃,105℃,115℃,121℃ sterilize and determine sense,microbe color index, in order to improve low lactose milk development.The result showed that 105℃,5min sterilization can make milk asepsis and browning reduce, and lactose degradation rate is 72.82%.