Lactose hydrolyzed milk

Milk components Rat Lead absorption Lactose-hydrolyzed milk does not increase lead absorption, but ordinary milk does Bell and Spickett 1981... 

Torun, B., Solomons, N. W., Caballero, B., Flores-Huerta, S., Orozco, G. and Batres, R. 1983. Intact and lactose-hydrolyzed milk to treat malnutrition in Guatemala. In Milk Intolerances and Milk Rejection. J. Delmont (Editor). S. Karger, Basel, pp. 109-115. 

The only reported commercial use of the yeast enzyme is the production of lactose-hydrolyzed milk in Italy using the Snam Progetti process for entrapment of enzyme in cellulose triacetate fibers (4) ... 

Fernandez, E., Schebor, C., and Chirife, J. (2003). Glass transition temperature of regular and lactose hydrolyzed milk powders. Lebensmitt. Wissen. Technol. 36, 547-551. 

Suarez FL, Savaiano DA, Levitt MD. A comparison of symptoms after the consumption of milk or lactose-hydrolyzed milk by people with self-reported lactose intolerance. N Engl J Med 1995 333 1-4. 

Table II. Effect of Lactose-hydrolyzed Milk on Rise in Blood Sugar in Lactose-tolerant and -intolerant Children (66) ...

Suitable alternatives for milk-intolerant individuals should provide the same nutrients as does milk. Lactose hydrolyzed milk has been shown to be a suitable alternative in most cases. In addition, other dairy foods such as cheese and other fermented dairy products are well tolerated by the truly milk-intolerant individual. 

Several simple, accurate cryoscopic methods have been developed to measure the percentage of lactose hydrolyzed in whey and lactose solutions. Zarb and Hourigan (1979) have developed a novel method combining enzymatic treatment and cryoscopy for the measurement of lactose in milk and milk products. 

Case A (f) Lactase in the intestinal mucosa hydrolyzes milk lactose to glucose and galactose, so the levels of these sugars increase transiently after milk ingestion. This increase would not occur in a person lacking lactase the patient would show symptoms of lactose toxicity. The patient should exclude lactose (milk) from the diet (treatment 3). 

Since lactose intolerance is most often associated with those segments of the world s population which need the nutrients provided by milk, considerable interest has been manifested in the possible development of techniques which would permit the selective removal of lactose from milk. One such approach is to subject milk to a prehydrolysis treatment whereby lactose could be converted into absorbable monosaccharides prior to general distribution. This has been accomplished by treating fresh raw whole milk with an immobilized form of lactase derived from Saccharomyces lactis (65). A preparation of this enzyme from Saccharomyces fragilis has also been used for this purpose without immobilization (66). As much as 90% of the lactose of milk can be hydrolyzed in this fashion. 

Lactose intolerance occurs in people who are unable to hydrolyze milk sugar (lactose). This happens because they do not produce enough of the enzyme lactase. Normally infants and children have adequate amounts of lactase, but many adolescents and adults produce less. 

Enzyme preparations from fungi (Aspergillus niger) or from yeast are used in the dairy industry to hydrolyze lactose. Immobilized enzymes are applied to produce milk suitable for people suffering from lactose malabsorption. Milk treated in this way can also be used to make products like skim milk concentrate or ice cream, thus avoiding interference by lactose due to its low solubility. 

Whey, reduced lactose 92201-17-7 Palm kernel alcohol 92201-29-1 Palm kemelamide MEA 92456-96-7 Isopropyl tallowate 92669-01-7 Myreth-5 92797-39-2 Hydrolyzed milk protein 92888-374... 

An important source of galactose in the diet is the disaccharide lactose present in milk. Lactose is hydrolyzed to galactose and glucose by lactase associated with the brush border membrane of the small intestine. Along with other monosaccharides, galactose reaches the liver through the portal blood. 

Lactose, and the lactose in substances such as milk and whey, has been hydrolyzed commercially by enzymes to yield products that can be tolerated physiologically much more easily by people who have a lactose intolerance (40—42). 

In a more recent study (Asp et al. 1980), six oligosaccharides from hydrolyzed lactose milk which had been treated with K. lactis lactase were isolated from their structure, it was concluded that the enzyme had high transglycosylation activity with specificity for the formation of /3-(l,6)-galactosidic bonds. 

Lactose is recovered from skim milk or whey concentrates or from whey ultrafiltration retentate by crystallization technology (Nickerson 1970). Lactose is also hydrolyzed by chemical and enzymatic processes to form syrups with increased sweetness and improved functionality (Hobman 1984 Zadow 1984). 

Digestion can be a limiting factor in the ability of organisms to utilize saccharides. Many adults lack the lactase enzyme required to hydrolyze lactose. When these individuals consume milk products, the lactose remains undigested in the intestine, where it is acted upon by bacteria. These bacteria produce gas and intestinal pain, and diarrhea may result. The lack of a digestive enzyme for cellulose in humans and virtually all other animals means that these animals cannot metabolize cellulose. The cellulosic plant material eaten by ruminant animals such as cattle is actually digested by the action of enzymes produced by specialized rumen bacteria in the stomachs of such animals. 

The main applications of biocatalytic membrane reactors in the food sector include reduction of the viscosity of juices by hydrolyzing pectins, reduction of the lactose content in milk and whey by its conversion into digestible sugar, treatment of musts... 

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