indication of lactose free milk

The food enzyme β-galactosidase (β-d-galactoside galactohydrolase; EC 3.2.1.23) is produced with the genetically modified Bacillus licheniformis strain NZYM-BT by Novozymes A/S. The genetic modifications do not give rise to safety concerns. The production strain has been shown to qualify for the qualified presumption of safety (QPS) status. The food enzyme was considered free from viable cells of the production organism and its DNA. It is intended to be used in milk processing for the hydrolysis of lactose...

Free oligosaccharides are abundant macronutrients in milk and involved in prebiotic functions and antiadhesive binding of viruses and pathogenic bacteria to colonocytes. Despite the importance of these oligosaccharides, structural determination of oligosaccharides is challenging, and milk oligosaccharide biosynthetic pathways remain unclear. Oligosaccharide structures are conventionally determined using a combination of chemical reactions, exoglycosidase digestion, nuclear magnetic resonance spectroscopy, and mass spectrometry...

An overview of recent outcomes of studies indicates an imbalance in the diet of children. Quantitative and qualitative malnutrition of children is the basis of a number of childhood diseases. The aim of the research was to study the prevalence of small intestine bacterial overgrowth syndrome (SIBO) in children on a long-term dairy-free diet. Material and methods . 40 children aged 7-11 years following a long-term dairy-free diet (average 3 years and 5 months, from 0.5 to 6.3 years) were examined (main group)...

Probiotics are known to human kind since ages as they are important component in fermented milk products, however the use of probiotics in non-dairy product is a novel method for the delivery of probiotics. Delivery of probiotics through non-dairy products will be beneficial for consumers who are lactose intolerant who are deprived of benefits of probiotics by dairy products. This studies aim at developing novel vegetable juices containing probiotic bacteria. Three different strains of bacteria have been used, i...

Recent studies demonstrated the occurrence of sialyl free N-glycans (FNGs) in sera from a variety of animals. Unlike the intracellular FNGs that mainly carry a single N-acetylglucosamine at their reducing termini (Gn1-type), these extracellular FNGs have an N,N'-diacetylchitobiose at their reducing termini (Gn2-type). The detailed mechanism for how they are formed, however, remains unclarified. In this study, we report on an improved method for isolating FNGs from sera and found that, not only sialyl FNGs, but also neutral FNGs are present in animal sera...

BACKGROUND: Recurrent cow's milk (CM) aspiration is often associated with gastroesophageal reflux in infants and toddlers and it seems to be implicated in the etiology of different inflammatory lung disorders. This study aimed to investigate ex vivo the impact of CM aspiration on human airways and whether treatment with beclomethasone dipropionate (BDP) or sodium cromoglycate (SCG) may prevent the potential CM-induced airway hyperresponsiveness (AHR). METHODS: Human isolated bronchi were contracted by electrical field stimulation (EFS10Hz ) to mimic the contractile tone induced by the parasympathetic activity and challenged with CM, fat/lactose-free CM, or human breast milk (HM)...

The probiotic yogurt market is strong because of the potential benefits that probiotics provide to the host, such as relieving lactose intolerance symptoms, easing diarrhea, and improving the immune system. However, probiotics are sensitive to processing conditions and the high acidity of yogurt can reduce survival of probiotics and limit yogurt shelf life. Here, oleocolloid technology (bigels) was used to improve the survival of probiotics during yogurt shelf life. Bigels are semisolid systems containing a polar and a non-polar phase mixed forming a material with improved properties...

A portable potentiometric electronic tongue (PE-tongue) was developed and applied to evaluate the quality of milk with different fat content (skimmed, semi-skimmed, and whole) and with different nutritional content (classic, calcium-enriched, lactose-free, folic acid-enriched, and enriched in sterols of vegetal origin). The system consisted of a simplified array of five sensors based on PVC membranes, coupled to a data logger. The five sensors were selected from a larger set of 20 sensors by applying the genetic algorithm (GA) to the responses to compounds usually found in milk including salts (KCl, CaCl2 , and NaCl), sugars (lactose, glucose, and galactose), and organic acids (citric acid and lactic acid)...

Milk and its derivatives are the basis of human nutrition since childhood. Given their importance within a balanced diet, the determination of carbohydrates in milk and its derivatives is fundamental for two reasons: one of alimentary origin related to intolerances and the other one of technological origin, especially for PDO (Protected Designation of Origin) products. The dietetic approach, including lactose-free products, has a crucial role in the management of lactose intolerance, but labelling and compositional rules indicating the absence or reduced presence of lactose in food are currently not harmonised at Union level...

The proximate composition of milk from fifteen free-ranging white rhinoceroses at different lactation stages is reported with detailed analysis of fatty acid composition and minerals. Lactose is the main component at 7.93 ± 0.53%, followed by 0.93 ± 0.19% protein, 1.76 ± 0.39% fat, 0.40 ± 0.18% ash, 0.05 ± 0.01% glucose, and 0.04 ± 0.02% non protein nitrogen The interindividual variation of all the components is high, showing no trend of change over lactation. The K and P content decreased over lactation...

Complex dietary carbohydrate structures including β(1-4) galacto-oligosaccharides (GOS) are resistant to digestion in the upper gastrointestinal (GI) tract and arrive intact to the colon where they benefit the host by selectively stimulating microbial growth. Studies have reported the beneficial impact of GOS (alone or in combination with other prebiotics) by serving as metabolic substrates for modulating the assembly of the infant gut microbiome while reducing GI infections. N-Acetyl-D-lactosamine (LacNAc, Galβ1,4GlcNAc) is found in breast milk as a free disaccharide...

This case study was part of a larger project that aimed to understand the causes for increasing variation in cheese ripening in a cheese-producing region in northern Sweden. The influence of different on-farm factors on raw milk composition and properties was investigated and is described in this paper, whereas the monthly variation in the milk quality traits during 1 yr is described in our companion paper. The dairy farming systems on a total of 42 dairy farms were characterized through a questionnaire and farm visits...

This paper aimed to survey the occurrence of six polyether ionophores (lasalocid, maduramycin, monensin, narasin, salinomycin and semduramycin) in pasteurized milk using a validated method by liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS). For that, 40 samples of pasteurized milk, from seven brands, collected in six locations (supermarkets, grocery stores and greengrocers) in the metropolitan region of São Paulo and Campinas, São Paulo State, Brazil, were evaluated. Sampling included whole (18), skimmed (8) and semi-skimmed (10) milk as well as lactose-free (4) products...

Lactose (LAC) is a disaccharide - major sugar, present in milk and dairy products. LAC content is an important indicator of milk quality and abnormalities in food industries, as well as in human and animal health. The present study reports the development of an innovative imprinted voltammetric sensor for sensitive detection of LAC. The sensor was constructed using electropolymerized pyrrole (Py) molecularly imprinted polymer (MIP) on graphite paper electrode (PE). The MIP film was constructed through the electrosynthesis of polypyrrole (PPy) in the presence of LAC (template molecule) on PE (PPy/PE)...

Yogurt is a well-known nutritious and probiotic food and is traditionally fermented from milk using the symbiotic starter culture of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. However, yogurt consumption may cause health problems in lactose-intolerant individuals, and the demand for lactose-free yogurt has been increasing. The standard method to prepare lactose-free yogurt is to hydrolyze milk by lactase; however, this process has been reported to influence the fermentation properties of starter strains...

Akkermansia muciniphila is a well-studied anaerobic bacterium specialized in mucus degradation and associated with human health. Because of the structural resemblance of mucus glycans and free human milk oligosaccharides (HMOs), we studied the ability of A. muciniphila to utilize human milk oligosaccharides. We found that A. muciniphila was able to grow on human milk and degrade HMOs. Analyses of the proteome of A. muciniphila indicated that key-glycan degrading enzymes were expressed when the bacterium was grown on human milk...

Macrococcus caseolyticus subsp. caseolyticus is a Gram-positive, commensal organism documented to be present as a component of the secondary microflora in fermented foods such as Ragusano and Fontina cheeses and Cantonese sausage. In these products, the organism appears to play a role in ripening and the development of the final organoleptic qualities. However, the role of this organism in flavor generation is not well understood. Therefore, the objective of this study was to investigate the role of M. caseolyticus subsp...

Lactose-free products are more susceptible to chemical and physical modifications during heating and storage, due to the release of glucose and galactose during enzymatic processing, both more reactive than lactose. The present study demonstrates the effect of enzymatic lactose hydrolysis on 5-hydroxymethylfurfural (HMF), whey protein nitrogen index (WPNI) and lactulose used as thermal markers for UHT milk process monitoring. Six milk leading brands which provided regular and lactose-free UHT milk were selected, giving a total of 12 UHT milk samples analyzed in authentic duplicates...

Understanding how spring phenology influences early life can provide important insights into drivers of future development and survival. We combined unique, long-term data from a bighorn sheep population and satellite-derived phenology indices to quantify the relative importance of maternal and environmental influences on milk composition and lamb overwinter survival. Based on 216 milk samples from 34 females monitored over 6 years, we found that longer snow-free and vegetation growing seasons increased milk fatty acid, iron and lactose concentrations...

5-Hydroxymethylfurfural (5-HMF) is a cyclic aldehyde formed during non-enzymatic browning reactions. In milk, it is, on the one hand, a contaminant, on the other, a quality indicator. The objective of this study was to evaluate the content and selected factors affecting the concentration of 5-HMF in cows' milk and first infant milk. The content of 5-HMF in market milk varied widely, the average was 54.8 μg L-1 (3.3-136.8). There was no significant difference in the concentration of this contaminant between UHT, HTST pasteurised and micro-filtered milk...