Evaluation of Lactose in Milk and Dairy Products

• Simone Leal da Costa

  1Integrated College Maria Imaculada, Mogi Guaçu, SP, Brazil

  Author

• Natália Porfírio Rossi

  1Integrated College Maria Imaculada, Mogi Guaçu, SP, Brazil

  Author

• Rafael Resende Maldonado

  Integrated College Maria Imaculada & University of Campinas, Brazil

  Author

Milk is an emulsion containing fat, protein, carbohydrate, vitamins, minerals and water. Lactose is the main carbohydrate presented in milk and dairy products. This sugar is composed by one unit of glucose and one of galactose. Metabolism of lactose depends on enzyme lactase which hydrolyzes this sugar. In some cases, lactase may be absent or an insufficient quantity in human body. Deficiency in lactase production causes numerous symptoms such as diarrhea; abdominal pain and bloating that characterize lactose intolerance. The aim of this work was to evaluate concentration of lactose in milk and dairy products to determine the effect of the processing and to calculate the quantity of each product which can be consumed without symptoms in lactose intolerant. Results obtained show lactose concentration of 4.42% w/v in Milk; 3.5% w/w in Minas cheese; 9.9%w/v in condensed milk and 4.76%w/v in yogurt. Portion innocous ranged from 60 to 170 mL depending on each product.

1. Rafael Resende Maldonado, Integrated College Maria Imaculada & University of Campinas, Brazil

   Integrated College Maria Imaculada

• PDF

Copyright (c) 2013 Rafael Resende Maldonado, Simone Leal da Costa, Natália Porfírio Rossi

This work is licensed under a Creative Commons Attribution-NoDerivatives 4.0 International License.

Copyrights for articles published in IJIER journals are retained by the authors, with first publication rights granted to the journal. The journal/publisher is not responsible for subsequent uses of the work. It is the author's responsibility to bring an infringement action if so desired by the author for more visit Copyright & License.