Evaluation of Lactose in Milk and Dairy Products

Simone Leal da Costa; Natália Porfírio Rossi; Rafael Resende Maldonado

doi:10.31686/ijier.vol1.iss3.115

Authors

Simone Leal da Costa

1Integrated College Maria Imaculada, Mogi Guaçu, SP, Brazil
Natália Porfírio Rossi

1Integrated College Maria Imaculada, Mogi Guaçu, SP, Brazil
Rafael Resende Maldonado

Integrated College Maria Imaculada & University of Campinas, Brazil

DOI:

https://doi.org/10.31686/ijier.vol1.iss3.115

Keywords:

Milk, dairy products, lactose

Abstract

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.

Author Biography

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

Integrated College Maria Imaculada

References

[1] Silva, P. H. F. Milk: composition and proprieties. Chemistry and society,1997, n.6, p.3-5.
[2] GonzÃ¡lez, F.H.D; DÃ¼rr, J.W.; Fontaneli, R.S. Use of milk for monitoring the nutrition and metabolism in dairy cows. UFRGS graphic, Porto Alegre, Brazil, 2001.
[3] Saxelin, M., Korpela, R., MÃ¤yrÃ¤-MÃ¤kinen, A., Mattila-Sandholm, T., Saaerla, M. Introduction: classifying functional dairy products. Functional dairy products, 2003, p. 1-16.
[4] Valsechi, O.A.V. Milk and dairy products. Technology of animal agricultural products. Araras, Brazil, 2001.
[5] Salgado, H., LourenÃ§o, L., Sousa, C., AraÃºjo, E. Dessert Made from Cupuassu Fruit on Eastern Amazon: Preparation and Shelf Life. Journal of Food Processing and Preservation, 2012, v.37, n.5, p.391-398.
[6] Mendes, P.N. Optimization of processing condensed milk using pre-concentrated by membranes. UFJF, Juiz de Fora, Brazil, 2011.
[7] Farkye, N.Y. Concentrated Fluid Milk Ingredients. Dairy Ingredients for Food, 2011, p.123-140.
[8] Eissa, E.A., Yagoub, A.E.A., Babiker, E.E., Ahmed, I.A.M. Physicochemical, microbiological and sensory characteristics of yoghurt produced from camel milk during storage. Eletronic Journal of Environmental, Agricultural and Food Chemistry, 2011, v.10, n.6, p.2305-2313.
[9] Heyman, M.B. Lactose Intolerance in Infants, Children, and Adolescents. Pediatrics, 2006, v.118, p.1279-1286. [10] Jellema, P., Schellevis, F.G., Van der Windt, D.A.W.M., Kneepkens, C.M.F., Van der Horst, H.E. Lactose malabsorption and intolerance: a systematic review on the diagnostic value of gastrointestinal symptoms and selfreported milk intolerance. QJM, 2010, v.103, n.8, p.555-572.
[11] Vogel, F. Human genetic: Problems and approach. 3.ed., Guanabara Koogan, Rio de Janeiro, Brazil, 2000. [12] Shaukat, A., Levitt, M.D., Taylor, B.C., MacDonald, R., Shamliyan, T.A., Kane, R.L., Wilt, T.J. Systematic review: effective management strategies for lactose intolerance. Annals of Internal Medicine, 2010, v.152, n.12, p.797-803.
[13] Borges, T., Ferreira, I., Pinho, O.; Trindade, E., Pissara, S., Amil, J. How much lactose is there in my yogurt.
Acta Pediatrica Portugual, 2010, v.41, n.2, p.75-78.
[14] Adolf Lutz Institute. Chemistry and Physical Methods for Food Analysis. 4 ed. SÃ£o Paulo, Brazil, 2005. [15] SimÃµes, M. Chormatographic methods, volumetric and poteciometric for quantitative chemical analysis of grounwater in the aquifer and its application Cenozoic basin on the Lower Tejo, Portugal. GeociÃªncias, 2008, v.27, n.2, p.161-169.
[16] Martins, M. L., Carvalhaes, J. F., dos Santos, L. J., de SÃ¡ Mendes, N.,Martins, E. M. F. Raw Milk quality of individual and collective expansion tanks of a dairy industry located in Rio Pomba, Minas Gerais, Brazil - a case study. Journal of Candido Tostes Dairy Institute, 2013, v. 68, n.392, p. 24-32.
[17] Loureiro, S., Pinto, A., Castilho, C. M., Correia, P. R., & Monteiro, A. Development of yogurt mixed sheep and goat. In VII Congreso IbÃ©rico de Agroenergia y Ciencias Horticolas, Madrid, 2013.
[18] Vasconcelos, C.M., Martins, J.D.F.L., da Cruz Rafael, V., Ferreira, C.L.D.L.F. http://dx. doi. org/10.5935/22386416.20130015. Development and sensory evaluation of symbiotic potentially milk dessert. Journal of Candido Tostes Dairy Institute, 2013, v.68, n.391, p.11-17.
[19] de Matos Reis, S., Pinto, M. S., Brandi, I.V. Effect of Solids non Fat and Sucrose Concentration on Acidification by Lactic Acid Bacteria in Yogurt. Journal of Candido Tostes Dairy Institute, 2011, v.66, n.378, p.34-39.
[20]Silva, J.A. Topics in Food Technology, Varela, SÃ£o Paulo, Brazil, 2000.
[21] Iijima, Y., Yamabe, R., Nakatsukasa, M., Ogiwara, H. Sweetened condensed milk like composition and a method for producing it. U.S. Patent n.4,948,616, 1990.
[22] Galina, C. Sweetened condensed milk production. Blumenau Regional University, Blumenau, Brazil, 2010. [23] Caruso, E.C., Oliveira, A.J. Lactose Evaluation in Minas Frescal Cheese. Scientia Agricola, 1999, v.56, n.1, p.243-246.
[24] Machado, E.C.; Ferreira, C.L.L.F., Fonseca, L.M., Soares, F.M., Pereira JÃºnior, F.N. Physico-chemical and sensory characteristics of artisanal cheese produced in region of Serro, Minas Gerais, Brazil. CiÃªncia e Tecnologia de Alimentos, n.24, v.4, p.516-521.