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Lactose and Lactose Derivatives
Turkish Journal of Agriculture: Food Science and Technology, 2022 Milk is an important food substance and has a complex polydisperse system. The main components of milk consist of lactose, protein, and lipids. Mineral substances and vitamins are also present in milk as minor nutrients.
Seval Andiç, Şehriban Oğuz
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Advances in Low-Lactose/Lactose-Free Dairy Products and Their Production
Foods, 2023 With increasing health awareness worldwide, lactose intolerance has become a major concern of consumers, creating new market opportunities for low-lactose/lactose-free dairy foods.
Aili Li +7 more
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LACTOSE-FREE DAIRY PRODUCTS: PROSPECTS FOR THE PRODUCTION
Новые технологии, 2022 Milk is a fundamental component of the human diet. Approximately 60% of the adult population worldwide has lactose intolerance. Lactose intolerance occurs due to the inability of the small intestine to produce enough enzymes to digest lactose.
Mohammed El Amine Khelef +2 more
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Foods, 2022 The recent growing interest in lactose intolerance has resulted in the proliferation of lactose-free products by food manufacturing companies. Since updated papers about lactose and its uses are missing, the main purpose of this review is to investigate ...
Simona Dominici +7 more
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Lactose Residual Content in PDO Cheeses: Novel Inclusions for Consumers with Lactose Intolerance
Foods, 2021 Lactose intolerance (LI) is the symptomatic condition that characterizes subjects unable to digest lactose. The main solution consists of reducing or eliminating lactose from one’s diet, and so dairy products, particularly cheeses, are often the first ...
Maria Sole Facioni +6 more
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Genetic association between somatic cell score and milk lactose in early- to mid-lactation of first calving Fleckvieh cows [PDF]
Journal of Central European Agriculture, 2018 The present study aimed to assess genetic correlations of milk lactose (percentage and yield), lactose to fat ratio and lactose to protein ratio with somatic cell score (SCS) in the first half of lactation, the period with the highest risk of mastitis in
Angela Costa +5 more
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Treatment of Dairy Wastewaters Using Nannochloris sp. Microalgae Strain
Chemistry Proceedings, 2022 The dairy industry is one of the main sources of agro-industrial wastewater [...]
Alin Vintilă +5 more
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Biotechnology of Lactulose Production: Progress, Challenges, and Prospects
Техника и технология пищевых производств, 2023 Lactulose is a prebiotic that has found a wide application in medicine and food industry. Commercial lactulose is usually synthesized by isomerization in alkaline media at high temperatures.
Svetlana A. Ryabtseva +6 more
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Lactose intolerance: The most significant nutritional recommendations of lactose free diet [PDF]
BIO Web of ConferencesBackground: Milk and dairy products play a key role in healthy diet. In case of lactose intolerance, the digestion of these products becomes difficult. It is associated with stomach and intestinal complaints.
Molnár Judit +4 more
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Considerations for development of lactose-free food
Journal of Nutrition & Intermediary Metabolism, 2019 Lactose intolerance is a pathophysiological situation that occurs due to insufficiency of the “lactase” enzyme present in the jejunum. Ingestion of lactose containing products leads to alteration in intestinal digestion and colonic fermentation, leading ...
Sheenam Suri +9 more
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