Cultured milk products for lactose‐intolerant recipients
Abstract
Purpose
The purpose of this paper is to enlighten the prophylactic aspect of cultured milk products, which render it suitable for lactose‐intolerant subjects.
Design/methodology/approach
The paper outlines the significance of lactase enzyme and the mechanism of lactase digestion. This is followed by a discussion of lactase activities in starter cultures and cultured milk products for lactose‐intolerant participants. Factors affecting lactase activity are described.
Findings
Starter cultures possess the enzyme β‐galactosidase, required for lactose hydrolysis and their application led to the development of a number of cultured milk products, which are more easily digestible than milk by lactose‐intolerant individuals. Reasons attributable for better digestion of cultured milk products than milk are reduction in lactose content, increase in microbial lactase enzyme, stimulation of host's mucosal lactase activity and slower transit of cultured milk products as compared to milk.
Originality/value
Consumption of cultured milk products by lactose‐intolerant recipients is suggested.
Keywords
Citation
Sarkar, S. (2006), "Cultured milk products for lactose‐intolerant recipients", Nutrition & Food Science, Vol. 36 No. 5, pp. 357-364. https://doi.org/10.1108/00346650610703216
Publisher
:Emerald Group Publishing Limited
Copyright © 2006, Emerald Group Publishing Limited