Accurate analysis of residual lactose in low-lactose milk: Comparing a variety of analytical techniques

Churakova, Ekaterina; Peri, Kameshwara; Vis, Judith Soul; Smith, Drew Warren; Beam, J.; Vijverberg, Marieke P.; Stor, Mark Cristiaan; Winter, Remko T.

doi:10.1016/j.idairyj.2019.02.020

Cited by 50 publications

(32 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…To meet the dietary calcium and high-quality protein requirements of LI individuals, the global dairy industry has developed lactose-free products using the addition of exogenous lactase, β-galactosidase, which pre-digests the lactose in milk [41]. Lactose-free dairy products allow lactose intolerant subjects to enjoy the taste of dairy without the experience of intestinal symptoms occurring after lactose ingestion.…”

Section: Lactose-free Alternativesmentioning

confidence: 99%

“…Furthermore, lactose hydrolysis has been reviewed as a sugar reduction option, as the hydrolysis of the lactose in milk enhances the sweetness of the product-the same sweetness intake as adding 2% sugar [42]. Lactose-free dairy is also not expected to have any unusual nutritional effects on the human body when compared to regular dairy products [41]. In particular, no difference was observed in the glycemic response of diabetes patients who consumed lactose or its digestion products, glucose and galactose [43].…”

Section: Lactose-free Alternativesmentioning

confidence: 99%

See 1 more Smart Citation

Nutritional management of lactose intolerance: the importance of diet and food labelling

et al. 2020

View full text Add to dashboard Cite

Worldwide, 70% of the adult population has limited expression of lactase enzyme with a wide variation among different regions and countries. Lactase deficiency may lead to lactose intolerance (LI). Depending both on the amount of lactose ingested and on the lactase activity, people who suffer from lactose malabsorption might experience numerous gastrointestinal and extra-intestinal symptoms and manifestations. Treatment of LI mainly consists of reducing or eliminating lactose from the diet until the symptoms disappear as well as supplementing lactase, and inducing colon microbiome adaptation by probiotics. Cow's milk is one of the major source of calcium and several other vitamins and minerals. Thus, a complete exclusion of dairy products may favor the development of bone diseases such as osteopenia and osteoporosis. Therefore, the dietetic approach has a crucial role in the management of LI patients. Additionally, the use of lactose and milk-derived products in non-dairy products (e.g., baked goods, breakfast cereals, drinks, and processed meat) has become widespread in the modern industry (the so-called "hidden lactose"). In this regard, a strict adherence to the lactose-free diet becomes challenging for LI patients, forced to continuous check of all products and food labels. In fact, lactose-free product labeling is still controversial. Considering that nowadays a specific cutoff value establishing "lactose-free" labeling policy is lacking and that there is no universal law regulating the production and commercialization of "delactosed" products, identification of specific safe and suitable products with a well-recognized lactose-free logo might help consumers. This narrative review aims to identify the dietary management for lactose intolerant people, avoiding symptoms and nutrients deficiencies, helped by the use of specific labelling to guide them to choose the safer product on the market.

show abstract

Section: Lactose-free Alternativesmentioning

confidence: 99%

Section: Lactose-free Alternativesmentioning

confidence: 99%

Nutritional management of lactose intolerance: the importance of diet and food labelling

et al. 2020

View full text Add to dashboard Cite

show abstract

“…Diet plays a prominent role in the treatment of lactose intolerance. Therefore, the milk and dairy products are excluded from the diet and can be replaced by lactose-free milk and dairy products [5,6]. In addition, enzyme replacement may be part of the therapy.…”

Section: Dietary Recommendations Used As Part Of the Treatment Of Lactose Intolerancementioning

confidence: 99%

The Role of Lactose-Free Diet in the Treatment of Lactose Intolerance Using Gastronomy

Molnár¹

2021

IJFSA

View full text Add to dashboard Cite

Lactose is a water-soluble disaccharide (sugar component) of milk or dairy products and that is broken down by the enzyme β-galactosidase (lactase). In the case of lactose intolerance, there is a complete or partial deficiency of the lactase enzyme in the human body. Lactose intolerance is the most common food intolerance worldwide. A special lactose-free diet plays a prominent role in its treatment. Firstly, the manuscript makes suggestions for a lactose-free diet. Furthermore, we prepare dishes that can be well integrated into the diet with the practical application of gastronomic science (pancakes with a plant-based drink, jam; home-made pizza with lactose-free cheese; lactose-free sandwich variations; bolognese spaghetti with lactose-free cheese; pudding with lactose-free milk and fruit; chicken with vegetable garnish and lactose-free mozzarella). We also explore a significant and gap-filling study with the practical application of the manuscript for the global scientific community. We hope to contribute to the health of researchers, scientists, and thinkers globally.

show abstract

“…The absence of the digestive enzyme lactase which is also known as 'lactose intolerance' is the reason of this problem. Significant amount of world population suffers from lactose intolerance thus demand for lactose free products is getting increasing attention (Churakova et al, 2019). Lactose free milk is produced by the pre-digestion of the lactose in milk with the addition of the lactase enzyme.…”

Section: Introductionmentioning

confidence: 99%

“…Controlling the production of lactose-free milk during its production has a major industrial impact. There exist many different techniques recognized by analytical standard agencies to determine the lactose content of milk, such as polarimetry, mid-infrared detection, gravimetry, differential pH, enzymatic methods detecting either the glucose or galactose moiety of lactose and HPLC (Churakova et al, 2019). Each of these methods has its own advantages and disadvantages, but to our knowledge none of them have the ability to monitor the hydrolysis process online in the continuous mode.…”

Section: Introductionmentioning

confidence: 99%

Multi-scale benchtop 1H NMR spectroscopy for milk analysis

Soyler

Çıkrıkcı

Cavdaroglu

et al. 2021

LWT

View full text Add to dashboard Cite

This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

show abstract

Accurate analysis of residual lactose in low-lactose milk: Comparing a variety of analytical techniques

Cited by 50 publications

References 17 publications

Nutritional management of lactose intolerance: the importance of diet and food labelling

Nutritional management of lactose intolerance: the importance of diet and food labelling

The Role of Lactose-Free Diet in the Treatment of Lactose Intolerance Using Gastronomy

Multi-scale benchtop 1H NMR spectroscopy for milk analysis

Contact Info

Product

Resources

About