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Microbial technologies in the production of low-lactose dairy foods / Tecnologías microbiológicas para la elaboración de productos lácteos con bajo contenido en lactosa
Low-lactose milk products with 70% or more of the lactose hydrolysed by food grade β-galac tosidase enzymes of yeasts or fungi have become widely accepted for alleviating the symptoms of lactose maldigestion. This condition limits the intake of nutritious dairy foods by large segments of the world...
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Published in: | Food science and technology international 1997-06, Vol.3 (3), p.163-169 |
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Main Authors: | , |
Format: | Article |
Language: | English |
Citations: | Items that this one cites Items that cite this one |
Online Access: | Get full text |
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Summary: | Low-lactose milk products with 70% or more of the lactose hydrolysed by food grade β-galac tosidase enzymes of yeasts or fungi have become widely accepted for alleviating the symptoms of lactose maldigestion. This condition limits the intake of nutritious dairy foods by large segments of the world's population. Alternative approaches recently proposed for dealing with lactose maldigestion include the supplementation of milk with dormant dairy cultures, treatment of milk with sonicated or permeabilized cultures as food-grade sources of β-galactosidase and the use of cold-active enzymes to hydrolyse lactose in milk under refrigerated storage conditions. |
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ISSN: | 1082-0132 1532-1738 |
DOI: | 10.1177/108201329700300302 |