Effect of a minimal processing route for the production of infant formulas on their sensory properties

Effect of a minimal processing route for the production of infant formulas on their sensory properties

ABSTRACT: Infant formulas (IF), the sole adequate substitute to human milk, undergo several thermal treatments during production that can damage milk proteins and promote the formation of Maillard reaction products, modifying nutritional and sensory properties. The aim of this study was to determine...

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Bibliographic Details
Main Authors: Christophe Martin, Marine Crépin, Valérie Feyen, Emilie Szleper, Karine Gourrat, Nadine Leconte, Amélie Deglaire, Sophie Nicklaus, Géraldine Lucchi
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Journal of Dairy Science
Subjects:
infant formula
membrane filtration
sensory properties
volatile organic compounds
Online Access:http://www.sciencedirect.com/science/article/pii/S002203022400955X
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