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|Type:||Artigo de periódico|
|Title:||Lactose intolerance: possibility of ingesting fermented dairy products|
Da Cruz, AG
|Abstract:||The objective of the present study was to evaluate the possible use for lactose intolerant people consuming fermented dairy products, evaluating the physical-chemical characteristics of the products (pH, titratable acidity, lactose) in order to compare with the values recommended in the literature. One hundred and ten yoghurt samples and 80 fermented milk samples were analysed. Significant differences in the physical-chemical parameters were observed. A reduction in the lactose content of between 1.2 and 39.8% as compared to that of natural milk was observed in the yoghurts, and of between 23.0 and 19.8% for the fermented milks. The results draw attention to the need for control of the operational parameters involved in the production and storage of these products, since although pH and titratable acidity values were within the limits designated by legislation, they showed no significant reduction in their lactose contents, thereby becoming unsuitable for consumption by those suffering from lactose intolerance of the primary type,|
|Subject:||Lactose intolerance (consumption of fermented dairy products)|
|Editor:||A V A Agrarverlag|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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