lactose intolerance
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2022 ◽  
Emin Zümrütdal

Abstract Yogurt is a known food item all over the world. Consuming yogurt can be quite difficult for people with lactose intolerance at times. In addition to its active carbon adsorbent feature, it is a lactose chelate. It is aimed to use yoghurt prepared by using activated carbon for nutritional purposes. For this purpose, aroma and pH changes in yogurt made with activated carbon compared to classical yogurt production were studied. It was determined that the active carbon usage method used in the study did not cause any aroma change in yoghurt, however, it increased the pH. This result makes us think that lactose cannot be used by yogurt microorganisms and that yogurt with activated carbon may be an alternative for lactose intolerant people who want to consume yogurt.

2022 ◽  
pp. 213-221
Bhuvan Shankar Vadala ◽  
Prasant Kumar ◽  
Mitesh Kumar Dwivedi

2021 ◽  
Vol 2 (1) ◽  
pp. 37-42
Angela To

The following is a script from a court proceeding. The case is about whether plant-based milks or cow’s milk is better. There are two speakers; one who will be representing cow’s milk and one who will be representing plant-based milks. The representatives will be making their arguments based on the milk’s nutrition, environmental impact as well as digestibility for those with dairy intolerances.  At the end, the jury consider each representative’s argument to determine which milk is better. The judge will take home the better milk to share with her lactose intolerance husband.

2021 ◽  
Vol 9 (1) ◽  
pp. 129
Parijat R. Tripathi ◽  
Rahul Reddy

Soy protein based formulas are commonly used in infant nutrition for various indications like lactose intolerance and cow’s milk protein allergy. There are concerns regarding phytoestrogen related and other side effects of these formulas. We are describing a case of possible soy formula induced thelarche in a 7 months infant. There was normalization of estradiol levels with some clinical improvement after stopping soy formula over a follow-up of 12 months duration. We suggest further studies to evaluate hormone levels in infants on soy formulas and to consider it only for appropriate clinical indication and age group.

2021 ◽  
Vol 1 (2) ◽  
pp. 103-116
Intan Maris ◽  
Mohamad Rajih Radiansyah

In general, milk is a white liquid secreted by animal’s mammary gland and contained lactose. Problems occured when some people have an allergy to lactose thus an alternative is created in the form of dairy products with plants as the basic ingredient. This study aims to determine the nutritional value and the advantage of plant-based milk on health and nutrition fulfillment so it can be used as a substitute of animal milk for people with lactose intolerance. In this study, the milk in plant-based milk refers to extracts of various plants. Plant-based milk has a distinctive odor depending on the plant-based ingredients used. In this article, the study was carried on the physical characteristics, nutritional values and benefits of plant-based milk consumption for health and a comparison with animal milk (cow’s milk) was also done. The literature indicated that nutritional value of plant-based milk is comparable to animal milk. Despite no observable physical differences between plant-based milk and animal milk, there was still a need for improvements in the way to add flavour to plant-based milk to attract consumer’s interest. Plant-based milk has its benefits for heart health due to its lack of cholesterol levels in it. There are five types of plant-based milk studied within the scope of this article; these are soy, almond, oat, mung beans, and cashew.

2021 ◽  
Vol 25 (2) ◽  
pp. 275-284
Yunli Xu ◽  
Guowei Shu ◽  
Chunji Dai ◽  
Chun Yin ◽  
Xu Dong ◽  

Abstract Lactose intolerance is an important factor restricting the consumption of dairy products. Lactase is used to hydrolyze lactose in milk while generating galactooligosaccharides (GOS), thereby reducing the incidence of lactose intolerance. We used cow milk as raw materials, and selected enzyme preparations with high lactose hydrolysis rate and strong GOS generation ability from 14 commercially available lactase enzymes. The lactose hydrolysis rate is 5.85%-81.38%, and the GOS content is 0.03 g/L- 13.10 g/L. The mixing experiment design determined the two lactase enzymes (E10 and E11) ratio and the optimal enzymatic hydrolysis process of low-lactose prebiotic milk: compound lactases (E10:E11=0.756:0.244) addition 0.11%, 55℃for 5h, lactose hydrolysis rate and GOS content were 98.02% and 19.69g/L, respectively, and the remaining lactose content was about 0.97 g/L.

2021 ◽  
Vol IV (4) ◽  
pp. 119-133
Viorica Bulgaru ◽  
Liliana Popescu ◽  
Rodica Siminiuc ◽  

The paper is a review of the importance of expanding the lactose-free dairy segment to give consumers the opportunity to consume milk and dairy products if they suffer from lactose intolerance. When there is a lactase deficiency in the body, in the small intestine lactose is not hydrolyzed, the volume increases and the fluidity of the intestinal contents increases, allowing lactose to reach the colon where it is fermented by colonic bacteria. Lactose intolerance is a condition that depending on the form developed will show different symptoms and consumers suffering from this disease may ingest amounts between 12-24 g of lactose consumed during a day, taking into account certain recommendations, compared to allergy to milk proteins, where the consumption of dairy products is prohibited. Due to the rich intake of important macro and micronutrients in human nutrition, dairy products cannot be missing from the daily diet. In this context, methods are proposed, in particular ultrafiltration, for obtain free lactose milk that does not affect its composition and properties. Consumers suffering from lactose intolerance should be properly informed about the lactose content in manufactured lactose-free dairy products. This can be done after using highperformance instrumental methods of analysis that can detect the lowest values of lactose content in dairy products.

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