2.3. The Snack Product
We offered two types of products to the participants in the intervention group: a chocolate milkshake (a serving of 250 mL) and protein powder (a serving of 30 g). Lactose-free, protein-hydrolyzed buttermilk powder and chocolate-flavored milkshakes were produced from ultrafiltered lactose-free buttermilk concentrate. In ultrafiltration, some of the monosaccharides were removed, and proteins and residual fats were concentrated. After ultrafiltration, part of the proteins was hydrolyzed by enzymatic hydrolysis. The lactose content of the final protein concentrate was <0.01%. Protein hydrolysis was undertaken according to patent EP 2632277B1 [