yoghurt is a unique fermented dairy product, consumed throughout the world and the trend ofconsumption is increasing due to its unique health benefits. yoghurt mix is often supplemented with msnf(milk solids-non-fat), it may contain as much as 5.7% unhydrolysed lactose. lactose can be hydrolysed withan enzyme lactase. deficiency of lactase in lactose-intolerant persons leads to gastrointestinal...

Yoghurt is a unique fermented dairy product, consumed throughout the world and the trend ofconsumption is increasing due to its unique health benefits. Yoghurt mix is often supplemented with MSNF(milk solids-non-fat), it may contain as much as 5.7% unhydrolysed lactose. Lactose can be hydrolysed withan enzyme lactase. Deficiency of lactase in lactose-intolerant persons leads to gastrointestinal...

Milk is an important food substance and has a complex polydisperse system. The main components of milk consist lactose, protein, lipids. Mineral substances vitamins are also present in as minor nutrients. Lactose known sugar the only carbohydrate it consists glucose galactose. content lactose varied according to types. Moreover, most energy source during first years human life, providing almost...

Lactose and neuramin lactose were produced by incubating subcellular particles from rat mammary gland in a system containing glucose, uridine diphosphate galactose, and cytidine monophosphate N-acetylneuraminic acid. The K, values for glucose in the synthesis of neuramin lactose were fairly constant for three similarly prepared enzyme preparations (0.25, 0.17, and 0.22 m&r), but were widely dis...

Lactose and neuramin lactose were produced by incubating subcellular particles from rat mammary gland in a system containing glucose, uridine diphosphate galactose, and cytidine monophosphate N-acetylneuraminic acid. The K, values for glucose in the synthesis of neuramin lactose were fairly constant for three similarly prepared enzyme preparations (0.25, 0.17, and 0.22 m&r), but were widely dis...

Digestion of lactose, the milk disaccharide, makes problem to a large number of the population. Therefore, the lactose intolerant individuals are limited in the intake of milk and dairy products. The lactose – free products offers a solution for the diet. Raman spectroscopic analyses were performed for a purpose of rapid assessment of lactose content in bovine milk, lactose-free milk, mixtures ...

This study aimed to evaluate the effect of Lacticaseibacillus casei 01 as a probiotic culture on production volatile organic compounds and metabolic profile Minas Frescal cheese. Lactose (α-lactose β-lactose), fatty acids (unsaturated saturated), citric acid, tryptophan, benzoic acid were main compounds. Compared with control cheese, cheese was characterized by highest concentration tryptophan ...

Highly purified [D-glucose-1-14C]lactose has been used to study the transport of lactose by Klebsiella sp. strain CT-1. Strain CT-1 transports lactose by a lactose-inducible system that exhibited an apparent Km of 6 mM lactose and an apparent Vmax of 140 nmol/min per mg of cell protein. Lactose uptake was inhibited competitively by o-nitrophenyl-beta-D-galactoside with a Ki value of 8 mM, but w...

This Opinion of the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) deals with lactose thresholds in lactose intolerance and galactosaemia. LACTASE DEFICIENCY AND LACTOSE INTOLERANCE: Primary lactase deficiency, also referred to as lactase-nonpersistence (LNP), is genetically determined and a normal, developmental phenomenon characterised by the down-regulation of lactase activit...

Lactose malabsorption is a common condition caused by reduced expression or activity of lactase in the small intestine. In such patients, lactose intolerance is characterized by abdominal symptoms (e.g. nausea, bloating, and pain) after ingestion of dairy products. The genetic basis of lactose malabsorption is established and several tests for this condition are available, including genetic, en...