Texture profile properties, sensory evaluation, and susceptibility to syneresis of yoghurt prepared from lactose-free milk

Kárnyáczki, Zs.; Csanádi, József

doi:10.1556/066.2016.0018

Cited by 21 publications

(10 citation statements)

References 13 publications

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“…Regardless of which of these effects play a significant role in helping LI individuals tolerate fermented milk products, the most reliable solution seems to be the complete enzymatic digestion of lactose in yogurt by incubating the milk with lactase before pasteurization (yogurt from hydrolyzed milk) or adding the lactase together with the culture concurrently with fermentation (cohydrolysis). In the first option, the amount of added sugar can be decreased since hydrolyzed products taste sweeter because of the higher sweetness of the single monosaccharides; this can result in a product with lower energy [18,42,64,65].…”

Section: Yogurt and Other Fermented Productsmentioning

confidence: 99%

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

et al. 2020

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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.

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Section: Yogurt and Other Fermented Productsmentioning

confidence: 99%

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

et al. 2020

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“…This can be done by incubating the milk with lactase before pasteurization (familiar to the batch process for milk) or adding the lactase together with the culture after the pasteurization of the milk (Figure 3). Most yoghurt producers opt for the latter, co-hydrolysis, approach since predigestion seems to inhibit the activity of some yoghurt cultures (see, for example, Reference [22]), probably due to the switch from lactose to glucose as a main carbon source or to the increased osmotic pressure in lactose-hydrolyzed milk.…”

Section: Production Of Lactose-free Dairymentioning

confidence: 99%

Lactose-Free Dairy Products: Market Developments, Production, Nutrition and Health Benefits

Dekker

Koenders

Bruins³

2019

Nutrients

179

109

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Lactose-free dairy is able to provide the essential nutrients present in regular dairy products, like calcium and vitamins, to those that are not able to digest lactose. This product category currently has a wide and growing health appeal to consumers. In recent years, the quality and product variety in the lactose-free dairy segment has been increasing significantly, giving consumers more tempting products to decide from. As a result, lactose-free dairy is now the fastest growing market in the dairy industry. This review discusses the market developments and production possibilities and issues related to the wide variation of lactose-free dairy products that are currently available. Additionally, the health benefits that lactose-free dairy may offer compared to dairy avoidance are illustrated.

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“…The most trustworthy approach is the complete enzymatic hydrolysis of lactose in yogurt (102). In this process, lactase is added along with yogurt culture to the milk before pasteurization (103). This is called a co-hydrolysis procedure.…”

Section: Milkmentioning

confidence: 99%

“…A drop in glass- transition temperature occurs due to a large number of monosaccharides in the hydrolyzed milk. Hence, this may lead to the clogging of the spray dryer when the drying environment is not adjusted (103). This powder must be packed cautiously unless it becomes cakey due to its hygroscopic nature.…”

Section: Milk Powdersmentioning

confidence: 99%

Intolerance to Milk Lactose, Diagnostic Tests and Dietary Management: A Recent Update

Shafi

Husain

2022

Avicenna J Med Biochem

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Lactose intolerance is a common pathology that occurs due to the reduced activity of β-galactosidase leaving undigested lactose in the intestine. About 70% of the world population suffers from this condition. The gastro intestinal symptoms associated with this condition are diarrhoea, pain, nausea, bloating, flatulence, etc. It has been reported that these individuals are at a risk of developing several other pathologies like irritable bowel disease, osteoporosis, etc. Hence, proper diagnosis and treatment is essential for dealing with this condition. Various methods are used for providing an accurate diagnosis, such as hydrogen breath test (HBT), lactose intolerance test, genetic test, intestinal biopsy, etc. Depending on the type of intolerance, several methods are adopted for treating it, such as replacing enzyme, using exogenous enzymes, following lactose free diet, as well as consuming prebiotics and probiotics. Different methods are applied to synthesize lactose free dairy products to help lactose intolerant individuals suffering from important vitamins and minerals deprivation. Recently, plant-based milks are also used as a substitute for providing calcium and vitamins. The last few years have seen improvement in the quality and availability of lactose-free dairy products offering tempting foodstuffs to consumers. This narrative article aimed to review the existing science on lactose intolerance, along with its epidemiology, diagnosis, and clinical management.

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Texture profile properties, sensory evaluation, and susceptibility to syneresis of yoghurt prepared from lactose-free milk

Cited by 21 publications

References 13 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

Lactose-Free Dairy Products: Market Developments, Production, Nutrition and Health Benefits

Intolerance to Milk Lactose, Diagnostic Tests and Dietary Management: A Recent Update

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