QUALITY AND SWEETNESS OF BAKED CUSTARDS MADE WITH LACTOSE-REDUCED MILKS

Lactose concentrations of lactose-reduced and hydrolyzed lactose-reduc ed milk (12.1, 4.9 g/L milk, respectively) were significantly lower (p < .05) than the lactose concentration in the control (1% milkfat) mil k (38.4 g/L milk). Lactose concentrations in custard mixes made from l actose-reduced and hydrolyzed lactose-reduced milks (6.8, 3.2 g/L mix, respectively) were significantly lower (p < .05) than the lactose con centration in the control custard mix made from 1% milk (29.9 g/L mix) . Consumers ranked the lactose-reduced milk and the hydrolyzed lactose -reduced milk significantly higher in sweetness than the control milk. No differences in sweetness between the control, lactose-reduced, and hydrolyzed lactose-reduced baked custards were perceived. Firmness, c olor, syneresis, and water activity did not differ (p > .05) among the control, lactose-reduced, and hydrolyzed lactose-reduced baked custar ds.