Lactose-free dairy products: Challenges in the processing and quantification of lactose

Autor: Paiva, Virgínia Nardy, Gomes, Elisângela Ramieres, Santos, Valéria Maria dos, Stephani, Rodrigo, Carvalho, Antônio Fernandes de, Perrone, Ítalo Tuler

Publikováno v: Revista do Instituto de Latícinios Cândido Tostes, Vol 73, Iss 2, Pp 91-101 (2018)
Journal of Candido Tostes Dairy Institute; v. 73, n. 2 (2018); 91-101
Revista do Instituto de Laticínios Cândido Tostes; v. 73, n. 2 (2018); 91-101
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG

Lactose is the main sugar in milk, being hydrolyzed in glucose and galactose through the action of the enzyme lactase. Some individuals are deficient of this enzyme, therefore, they are intolerant to lactose. In order to attend the special needs of t

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https://revistadoilct.com.br/rilct/article/view/665