Fat and sugar-reduced foods beverages have become increasingly popular for a variety of reasons, mainly relating to health wellbeing. Depending on the food or beverage, it may be difficult reduce fat and/or sugar content still maintain optimal sensory properties specific product. One way approaching problem is gain better understanding how product affected by reduction in sugar. This paper aims...

Gravimetric fat data were obtained for a wide range of dairy products with fat contents ranging from 0.5 to 83% using pressurized solvent extraction at elevated temperatures and pressure (80-120 degrees C; 10.3 MPa). Extraction performance was sensitive to solvent composition, temperature, and sample matrix. By optimizing solvent mixtures, sample-solvent contact times of 8-10 min were sufficien...

Milk is processed in different ways. may be heated, frozen, or condensed as it excreted raw milk order to kill pathogenic microorganisms and increase shelf life. Its protein fat content change. Lactose hydrolyzed, homogenized, cholesterol removed, fermented cultures are added it, its calcium levels increased. Some special processing operations performed meet the consumer's needs specific market...