Dairy products modified in their lactose content

Autores
Perotti, Maria Cristina; Wolf, Irma Veronica; Vénica, Claudia Inés; Bergamini, Carina Viviana
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Lactose intolerance is a problem suffered by a large part of the world population. The simplest solution is to remove (partially or completely) dairy products from diet. However, a more convenient alternative from the nutritional viewpoint would be to replace the intake of regular dairy products by others in which the lactose content has been modified. In effect, the dairy products with reduced-lactose and lactose-free contents are examples of added-value products, whose production is targeted to a specific group of consumers. The increased manufacture of these dairy products is driven by the increasing knowledge we have on the lactose intolerance problem. There are different technological methods to modify the lactose content in dairy products, such as enzymatic hydrolysis, ultrafiltration and chromatography. The lactose hydrolysis using β-galactosidases is the strategy most widely used in the industry, making it possible to obtain products with low lactose levels. A wide range of this type of products such as milks, creams, ice-creams and fermented milks, are commercially available around the world. In Latin America, which records a very high incidence of deficient-lactase individuals, there are delactosed products available such as fluid and powder milks and some fermented milks. The consumption of fermented dairy products has undergone a rapid increase in Argentina, where the yogurt is the most popular product. In this context, we are working on different aspects on the production of lactose-hydrolyzed yogurt, as this product is still not available in the Argentinean market. The purpose of this contribution is to review the current knowledge on the lactose intolerance problem and the reducedlactose dairy products, with special emphasis on the applied technological processes. Preliminary results obtained by our research group are also included.
Fil: Perotti, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Wolf, Irma Veronica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Vénica, Claudia Inés. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Bergamini, Carina Viviana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Materia
Lactose Intolerance
Lactose-Modified Dairy Products
Technological Process
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/70928
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Dairy products modified in their lactose contentPerotti, Maria CristinaWolf, Irma VeronicaVénica, Claudia InésBergamini, Carina VivianaLactose IntoleranceLactose-Modified Dairy ProductsTechnological Processhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Lactose intolerance is a problem suffered by a large part of the world population. The simplest solution is to remove (partially or completely) dairy products from diet. However, a more convenient alternative from the nutritional viewpoint would be to replace the intake of regular dairy products by others in which the lactose content has been modified. In effect, the dairy products with reduced-lactose and lactose-free contents are examples of added-value products, whose production is targeted to a specific group of consumers. The increased manufacture of these dairy products is driven by the increasing knowledge we have on the lactose intolerance problem. There are different technological methods to modify the lactose content in dairy products, such as enzymatic hydrolysis, ultrafiltration and chromatography. The lactose hydrolysis using β-galactosidases is the strategy most widely used in the industry, making it possible to obtain products with low lactose levels. A wide range of this type of products such as milks, creams, ice-creams and fermented milks, are commercially available around the world. In Latin America, which records a very high incidence of deficient-lactase individuals, there are delactosed products available such as fluid and powder milks and some fermented milks. The consumption of fermented dairy products has undergone a rapid increase in Argentina, where the yogurt is the most popular product. In this context, we are working on different aspects on the production of lactose-hydrolyzed yogurt, as this product is still not available in the Argentinean market. The purpose of this contribution is to review the current knowledge on the lactose intolerance problem and the reducedlactose dairy products, with special emphasis on the applied technological processes. Preliminary results obtained by our research group are also included.Fil: Perotti, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Wolf, Irma Veronica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Vénica, Claudia Inés. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Bergamini, Carina Viviana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaBentham Science Publishers2012-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/70928Perotti, Maria Cristina; Wolf, Irma Veronica; Vénica, Claudia Inés; Bergamini, Carina Viviana; Dairy products modified in their lactose content; Bentham Science Publishers; Current Nutrition and Food Science; 8; 1; 1-2012; 8-182212-3881CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.eurekaselect.com/97664/articleinfo:eu-repo/semantics/altIdentifier/doi/10.2174/157340112800269597info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:10:04Zoai:ri.conicet.gov.ar:11336/70928instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:10:04.341CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Dairy products modified in their lactose content
title Dairy products modified in their lactose content
spellingShingle Dairy products modified in their lactose content
Perotti, Maria Cristina
Lactose Intolerance
Lactose-Modified Dairy Products
Technological Process
title_short Dairy products modified in their lactose content
title_full Dairy products modified in their lactose content
title_fullStr Dairy products modified in their lactose content
title_full_unstemmed Dairy products modified in their lactose content
title_sort Dairy products modified in their lactose content
dc.creator.none.fl_str_mv Perotti, Maria Cristina
Wolf, Irma Veronica
Vénica, Claudia Inés
Bergamini, Carina Viviana
author Perotti, Maria Cristina
author_facet Perotti, Maria Cristina
Wolf, Irma Veronica
Vénica, Claudia Inés
Bergamini, Carina Viviana
author_role author
author2 Wolf, Irma Veronica
Vénica, Claudia Inés
Bergamini, Carina Viviana
author2_role author
author
author
dc.subject.none.fl_str_mv Lactose Intolerance
Lactose-Modified Dairy Products
Technological Process
topic Lactose Intolerance
Lactose-Modified Dairy Products
Technological Process
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Lactose intolerance is a problem suffered by a large part of the world population. The simplest solution is to remove (partially or completely) dairy products from diet. However, a more convenient alternative from the nutritional viewpoint would be to replace the intake of regular dairy products by others in which the lactose content has been modified. In effect, the dairy products with reduced-lactose and lactose-free contents are examples of added-value products, whose production is targeted to a specific group of consumers. The increased manufacture of these dairy products is driven by the increasing knowledge we have on the lactose intolerance problem. There are different technological methods to modify the lactose content in dairy products, such as enzymatic hydrolysis, ultrafiltration and chromatography. The lactose hydrolysis using β-galactosidases is the strategy most widely used in the industry, making it possible to obtain products with low lactose levels. A wide range of this type of products such as milks, creams, ice-creams and fermented milks, are commercially available around the world. In Latin America, which records a very high incidence of deficient-lactase individuals, there are delactosed products available such as fluid and powder milks and some fermented milks. The consumption of fermented dairy products has undergone a rapid increase in Argentina, where the yogurt is the most popular product. In this context, we are working on different aspects on the production of lactose-hydrolyzed yogurt, as this product is still not available in the Argentinean market. The purpose of this contribution is to review the current knowledge on the lactose intolerance problem and the reducedlactose dairy products, with special emphasis on the applied technological processes. Preliminary results obtained by our research group are also included.
Fil: Perotti, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Wolf, Irma Veronica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Vénica, Claudia Inés. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Bergamini, Carina Viviana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
description Lactose intolerance is a problem suffered by a large part of the world population. The simplest solution is to remove (partially or completely) dairy products from diet. However, a more convenient alternative from the nutritional viewpoint would be to replace the intake of regular dairy products by others in which the lactose content has been modified. In effect, the dairy products with reduced-lactose and lactose-free contents are examples of added-value products, whose production is targeted to a specific group of consumers. The increased manufacture of these dairy products is driven by the increasing knowledge we have on the lactose intolerance problem. There are different technological methods to modify the lactose content in dairy products, such as enzymatic hydrolysis, ultrafiltration and chromatography. The lactose hydrolysis using β-galactosidases is the strategy most widely used in the industry, making it possible to obtain products with low lactose levels. A wide range of this type of products such as milks, creams, ice-creams and fermented milks, are commercially available around the world. In Latin America, which records a very high incidence of deficient-lactase individuals, there are delactosed products available such as fluid and powder milks and some fermented milks. The consumption of fermented dairy products has undergone a rapid increase in Argentina, where the yogurt is the most popular product. In this context, we are working on different aspects on the production of lactose-hydrolyzed yogurt, as this product is still not available in the Argentinean market. The purpose of this contribution is to review the current knowledge on the lactose intolerance problem and the reducedlactose dairy products, with special emphasis on the applied technological processes. Preliminary results obtained by our research group are also included.
publishDate 2012
dc.date.none.fl_str_mv 2012-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/70928
Perotti, Maria Cristina; Wolf, Irma Veronica; Vénica, Claudia Inés; Bergamini, Carina Viviana; Dairy products modified in their lactose content; Bentham Science Publishers; Current Nutrition and Food Science; 8; 1; 1-2012; 8-18
2212-3881
CONICET Digital
CONICET
url http://hdl.handle.net/11336/70928
identifier_str_mv Perotti, Maria Cristina; Wolf, Irma Veronica; Vénica, Claudia Inés; Bergamini, Carina Viviana; Dairy products modified in their lactose content; Bentham Science Publishers; Current Nutrition and Food Science; 8; 1; 1-2012; 8-18
2212-3881
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.eurekaselect.com/97664/article
info:eu-repo/semantics/altIdentifier/doi/10.2174/157340112800269597
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Bentham Science Publishers
publisher.none.fl_str_mv Bentham Science Publishers
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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