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Effect of fermentation on lactose, glucose, and galactose content in milk and suitability of fermented milk products for lactose intolerant individuals.
J Dairy Sci. 1982 Mar; 65(3):346-52.JD

Abstract

The lactose, glucose, and galactose content in various fermented milk products was studied by enzymatic methods. Lactose was decreased in all fermented products. After 11 days storage of yogurt the lactose content decreased to about 2.3 g/100 compared to 4.8 g/100 g in nonfermented milk. During the same period, galactose content increased from traces in milk to 1.3 g/100 g in yogurt. Results were similar with acidophilus and bifidus milk. Buttermilk, kefir, and ropy milk showed 26, 30, and 20% decreases in lactose content. Eight lactose intolerant individuals showed symptoms of abdominal distress and diarrhea following consumption of 500 ml of low fat milk whereas ingestion of the same quantity of yogurt or acidophilus milk did not result in any symptoms. Fermented milk products should be considered in formulating diets for lactose-intolerant subjects.

Authors

No affiliation info available

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

7076958

Citation

Alm, L. "Effect of Fermentation On Lactose, Glucose, and Galactose Content in Milk and Suitability of Fermented Milk Products for Lactose Intolerant Individuals." Journal of Dairy Science, vol. 65, no. 3, 1982, pp. 346-52.
Alm L. Effect of fermentation on lactose, glucose, and galactose content in milk and suitability of fermented milk products for lactose intolerant individuals. J Dairy Sci. 1982;65(3):346-52.
Alm, L. (1982). Effect of fermentation on lactose, glucose, and galactose content in milk and suitability of fermented milk products for lactose intolerant individuals. Journal of Dairy Science, 65(3), 346-52.
Alm L. Effect of Fermentation On Lactose, Glucose, and Galactose Content in Milk and Suitability of Fermented Milk Products for Lactose Intolerant Individuals. J Dairy Sci. 1982;65(3):346-52. PubMed PMID: 7076958.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of fermentation on lactose, glucose, and galactose content in milk and suitability of fermented milk products for lactose intolerant individuals. A1 - Alm,L, PY - 1982/3/1/pubmed PY - 1982/3/1/medline PY - 1982/3/1/entrez SP - 346 EP - 52 JF - Journal of dairy science JO - J Dairy Sci VL - 65 IS - 3 N2 - The lactose, glucose, and galactose content in various fermented milk products was studied by enzymatic methods. Lactose was decreased in all fermented products. After 11 days storage of yogurt the lactose content decreased to about 2.3 g/100 compared to 4.8 g/100 g in nonfermented milk. During the same period, galactose content increased from traces in milk to 1.3 g/100 g in yogurt. Results were similar with acidophilus and bifidus milk. Buttermilk, kefir, and ropy milk showed 26, 30, and 20% decreases in lactose content. Eight lactose intolerant individuals showed symptoms of abdominal distress and diarrhea following consumption of 500 ml of low fat milk whereas ingestion of the same quantity of yogurt or acidophilus milk did not result in any symptoms. Fermented milk products should be considered in formulating diets for lactose-intolerant subjects. SN - 0022-0302 UR - https://www.unboundmedicine.com/medline/citation/7076958/Effect_of_fermentation_on_lactose_glucose_and_galactose_content_in_milk_and_suitability_of_fermented_milk_products_for_lactose_intolerant_individuals_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0022-0302(82)82198-X DB - PRIME DP - Unbound Medicine ER -