PRODUCTION OF SOME LOW LACTOSE DAIRY PRODUCTS

Abstract

Lactose is a natural disaccharide found in milk of mammals. It contributes about 5% of milk constituents. Lactose is an important source of energy for the newborn and it also stimulates the intestinal absorption of calcium. Lactose digestibility is dependent on the presence of 0-galactosidase (lactase) enzyme in the epithelial cells of the small intestine. After infancy, the lactase titer in the intestine gradually diminishes which, results in lactase deficiency in about 70% of world human. The frequency of lactose maldigestion varies between populations, where it is 100, 100, 80 and 3% of the populations of• Japan, Africa, Arabic countries and Denmark, respectively.

Incomplete lactose digestion may result in unpleasant symptoms m human such as abdominal bloating, diarrhea, cramping, gases, nausea and general weakness. These symptoms referred to as lactose intolerance. Therefore lactase deficient persons will exclude from the daily diet some of the nutritionally most complete dietary items (dairy products). One of the possible method to alleviate the lactose intolerance is to hydrolyze milk lactose before making dairy products. Also adding of bifidobacteria to dairy products is a promising method to alleviate lactose intolerance.