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A catalytic membrane approach as a way to obtain sweet and unsweet lactose-free milk
The growing need in the current market for innovative solutions to obtain lactose-free (L-F) milk is caused by the annual increase in the prevalence...
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Bacillus coagulans GBI-30, 6086 (BC30) improves lactose digestion in rats exposed to a high-lactose meal
PurposeBacillus coagulans GBI-30, 6086 (BC30) was previously shown to improve nutrient digestibility and amino acid absorption from milk protein in...
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Electrochemical sensor based on ionic liquid for detection of lactose content in dairy products
This paper presents the development of an electrochemical sensor based on a modified ionic liquid, 3-Amine-N-[3-(N-pyrrole)propyl]imidazole bromide...
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The Brønsted-Lewis Acid Sites in Metal–Organic Framework Biomimetic Nanozyme for Cooperatively Enhancing the Hydrolysis of Lactose
In order to solve the problem of the low efficiency of lactose hydrolysis using traditional metal–organic frameworks (MOFs) nanozymes, Brønsted acid...
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Rheological Behaviors of Lactose Hydrolyzed and Unhydrolyzed Skim Milk Concentrates and Reconstituted Powder Samples
Lactose hydrolyzed skim milk powder has the potential to become a staple value-added ingredient in snack and frozen foods because 70% of the...
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The effect of transglutaminase on the characterization of lactose-free skimmed milk powder
The development of hydrolyzed lactose powder products involves technological, sensory, and nutritional challenges (adhesion in the drying chamber,...
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Lactose hydrolysis in packed-and fluidized-bed reactors using a recombinant β-galactosidase immobilized on magnetic core-shell capsules
The objective of this study was to develop a bioprocess for lactose hydrolysis in diverse dairy matrices, specifically skim milk and cheese whey,...
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Milk lactose removal by β-galactosidase immobilized on eggshell membrane
Eggshell membrane (ESM) is used in immobilization studies due to its large surface area, non-toxicity and biodegradability. In this study,...
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Validation of UHPLC-MS/MS Method and Measurement Uncertainty Evaluation for Lactose Quantification in Lactose-Free and Regular UHT Milk
A fast, reliable, and sensitive ultra-high-performance liquid chromatography- tandem mass spectrometry (UHPLC-MS/MS) method for lactose determination...
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Cheese Whey Permeate as a Precursor of Lactose-Free, Galactose-Rich Bioproducts: An Approach for Optimization and Application
Under specific conditions of oxygen availability and lactose hydrolysis, Brettanomyces claussenii OYL-201 can convert glucose in dairy coproducts...
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Three-dimensional magnetic enzyme-inorganic hybrid nanocomplexes with high reusability and stability to obtain lactose-free products
Multitudinous people suffer from lactose intolerance which is bound up with lactose malabsorption. Enzymatic hydrolysis is the most common approach...
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Quality indicators in lactose hydrolyzed milks and soy beverages from Colombia
Worldwide there is great interest in producing low lactose milk and drinks, such as soy beverages, suitable for consumption by lactose-intolerant...
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Lactose-Free Food Products for Lactose Intolerant Children
Lactose or milk sugar is a disaccharide composed of glucose and galactose, and is the primary carbohydrate found in mammalian milk. Lactose must be...
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Synthesis of Galacto-oligosaccharides in Milk by Using Bifidobacterium bifidum β-galactosidases (Saphera 2600L and Nola Fit 5500) Immobilized on Chitosan Beads
The lactose intolerance—as a limiting factor for dairy milk consumption—has a high prevalence worldwide. Dairy milk and milk-derived...
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Germination and probiotic fermentation: a way to enhance nutritional and biochemical properties of cereals and millets
Probiotics have become increasingly popular as consumers demand balanced nutrition and health benefits from their diet. However, lactose intolerance...
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Production of Lactose-Free Cheese Using Partially Purified β-Galactosidase from Enterobacter aerogenes st KCTC2190
β-galactosidase has numerous applications in milk and other dairy industries including treatment of lactose intolerance. It catalyzes the hydrolysis...
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A2 milk consumption and its health benefits: an update
Milk is a widely consumed nutrient-rich food containing protein variants such as casein A2 and A1. A1 differs from A2 in an amino acid at position 67...
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Review of plant-based milk analogue: its preparation, nutritional, physicochemical, and organoleptic properties
In recent years, the market demand for plant-based milk analogues has been rising because of health concerns with bovine milk, like lactose...
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Temporal profile of low calorie lactose-free ice cream chocolate flavor: temporal dominance sensation and multiple time–intensity analysis
The food industry has a consumer market with growing interest in modified products, so this study aimed to evaluate consumer acceptance and...
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Functional UF-low and full-fat Labneh supplemented with Oats (Avena sativa L.) powder and probiotic bacteria
In this study the effect of using ultrafiltration (UF) processes, incorporating Oats ( Avena sativa L.) powder (0, 1, 2%) and probiotic bacteria on...
