Lactose-free milk
The inability to properly digest lactose into its constituent’s glucose and galactose, is prevalent worldwide, thus affecting large groups of people, who cannot benefit from the nutritional aspects of consuming dairy products. To enable consumption of dairy products even in adult individuals which s...
| Autor principal: | |
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| Formato: | First cycle, G2E |
| Lenguaje: | sueco Inglés |
| Publicado: |
2021
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| Acceso en línea: | https://stud.epsilon.slu.se/17290/ |
| _version_ | 1855572877448839168 |
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| author | Christerson, Signe |
| author_browse | Christerson, Signe |
| author_facet | Christerson, Signe |
| author_sort | Christerson, Signe |
| collection | Epsilon Archive for Student Projects |
| description | The inability to properly digest lactose into its constituent’s glucose and galactose, is prevalent worldwide, thus affecting large groups of people, who cannot benefit from the nutritional aspects of consuming dairy products. To enable consumption of dairy products even in adult individuals which suffer from lactase deficiency, the dairy industry has further developed dairy technologies. This has resulted in a growing assortment of the lactose-free dairy products available to the consumer.
The aim of this literature review was to compile current processing methods used in the separation and the hydrolysis of lactose present in bovine milk, as well as to discuss the advantages and disadvantages of these methods. Firstly, lactose intolerance is presented. Then the definition of lactase and different types of lactase deficiencies are given. Thereafter, the worldwide prevalence of lactase persistence and effects on nutritional intake is discussed. Finally, the review is identifying and mapping the principal process technologies available in production of lactose-free and lactose reduced milk, along with a discussion of factors to consider in the process technologies for milk.
In conclusion, there are methods and processes available on the market, which enables production of lactose-free/lactose reduced milk to the consumers. Most new industrial processes for production of lactose-free dairy products rely on the membrane separation techniques, followed by enzymatic hydrolysis of lactose residues. In the future, these processes are likely to continue to develop, which may result in the introduction of new products to the consumer market. |
| format | First cycle, G2E |
| id | RepoSLU17290 |
| institution | Swedish University of Agricultural Sciences |
| language | Swedish Inglés |
| publishDate | 2021 |
| publishDateSort | 2021 |
| record_format | eprints |
| spelling | RepoSLU172902021-10-12T01:05:26Z https://stud.epsilon.slu.se/17290/ Lactose-free milk Christerson, Signe Food science and technology Food processing and preservation The inability to properly digest lactose into its constituent’s glucose and galactose, is prevalent worldwide, thus affecting large groups of people, who cannot benefit from the nutritional aspects of consuming dairy products. To enable consumption of dairy products even in adult individuals which suffer from lactase deficiency, the dairy industry has further developed dairy technologies. This has resulted in a growing assortment of the lactose-free dairy products available to the consumer. The aim of this literature review was to compile current processing methods used in the separation and the hydrolysis of lactose present in bovine milk, as well as to discuss the advantages and disadvantages of these methods. Firstly, lactose intolerance is presented. Then the definition of lactase and different types of lactase deficiencies are given. Thereafter, the worldwide prevalence of lactase persistence and effects on nutritional intake is discussed. Finally, the review is identifying and mapping the principal process technologies available in production of lactose-free and lactose reduced milk, along with a discussion of factors to consider in the process technologies for milk. In conclusion, there are methods and processes available on the market, which enables production of lactose-free/lactose reduced milk to the consumers. Most new industrial processes for production of lactose-free dairy products rely on the membrane separation techniques, followed by enzymatic hydrolysis of lactose residues. In the future, these processes are likely to continue to develop, which may result in the introduction of new products to the consumer market. Oförmågan att spjälka laktosmolekylen till dess beståndsdelar glukos och galaktos är spridd över hela världen och påverkar därmed stora människogrupper. Dessa människogrupper kan därmed inte dra nytta av näringsaspekterna som konsumtion av mejeriprodukter innebär. För att möjliggöra konsumtion av mejeriprodukter även i vuxen ålder hos individer som lider av ett underskott i laktasproduktion, har mejerinäringen utvecklat teknologier som resulterat i ett ökande utbud av laktosfria produkter. Syftet med denna litteraturstudie är att sammanställa processmetoder för separation och hydrolys av laktos i komjölk, samt att diskutera fördelar respektive nackdelar med dessa metoder. Först presenteras laktosintolerans. Därefter ges definitionen av laktas samt olika typer av laktasbrist. Sedan ges en överblick av laktaspersistensens utbredning i världen och effekterna på näringsintag. Slutligen identifierar och kartlägger studien den nuvarande produktionen av laktosfri och laktosreducerad mjölk, följt av en diskussion av faktorer som påverkar processteknologin för mjölk. Sammanfattningsvis, så finns det idag processer tillgängliga på marknaden, som tillåter produktion av laktosfri konsumtionsmjölk. De flesta nya mejeriprocesser för produktion av laktosfria mejeriprodukter bygger på membranseparationsteknik följt av en enzymatisk hydrolys av återstående laktos. I framtiden kommer sannolikt dessa processer att fortsätta utvecklas och resultera i att nya produkter introduceras på marknaden. 2021-09-30 First cycle, G2E NonPeerReviewed application/pdf sv https://stud.epsilon.slu.se/17290/1/christerson-s-2021-09-30.pdf Christerson, Signe, 2020. Lactose-free milk : lactose intolerance, nutrition and process technology. First cycle, G2E. Uppsala: (NL, NJ) > Department of Molecular Sciences <https://stud.epsilon.slu.se/view/divisions/OID-425.html> urn:nbn:se:slu:epsilon-s-17290 eng |
| spellingShingle | Food science and technology Food processing and preservation Christerson, Signe Lactose-free milk |
| title | Lactose-free milk |
| title_full | Lactose-free milk |
| title_fullStr | Lactose-free milk |
| title_full_unstemmed | Lactose-free milk |
| title_short | Lactose-free milk |
| title_sort | lactose-free milk |
| topic | Food science and technology Food processing and preservation |
| url | https://stud.epsilon.slu.se/17290/ https://stud.epsilon.slu.se/17290/ |