date:Aug 21, 2018
it did not exceed 30 percent.
Overall, the most successful techniques for sugar reduction in dairy foods involve replacing sugar with nonnutritive sweeteners, whether natural or artificial, because these provide the sweet taste desired by consumers without added calories. Direct reduction of sugar and lactose hydrolysis methods also show promise.
Understanding current sugar-reduction techniques, research, and consumer response to sugar reduction in dairy products are important for dairy ma