Lactose-free dairy products: Challenges in the processing and quantification of lactose
DOI:
https://doi.org/10.14295/2238-6416.v73i2.665Keywords:
lactose intolerance, lactose-free product, residual lactose, Maillard reaction.Abstract
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 these consumers, the free lactose product market has been growing over the years. However, there are still a number of industrial limitations on the manufacture of these products. The manufacture of lactose-free powdered milk is a challenge for industry, due to the occurrence of problems such as adhesion to the equipment, generating low industrial yield. The most sensitive and effective methods for quantifying lactose are high cost, making it unfeasible to the industrial reality. Other techniques are time consuming and cannot distinguish carbohydrates individually. The thermal processes applied to these foods cause sensorial and nutritional damages, because the monosaccharide units of lactose are more reactive to the reaction of non-enzymatic browning. Furthermore, these products are more prone to proteolytic activity. It is necessary to optimize the manufacturing processes, aiming at reducing time and operating costs, as well as obtaining quality and safe products to the consumer.
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