Abstract
Lactose-free dairy is able to provide the essential nutrients present in regular dairy products, like calcium and vitamins, to those that are not able to digest lactose. This product category currently has a wide and growing health appeal to consumers. In recent years, the quality and product variety in the lactose-free dairy segment has been increasing significantly, giving consumers more tempting products to decide from. As a result, lactose-free dairy is now the fastest growing market in the dairy industry. This review discusses the market developments and production possibilities and issues related to the wide variation of lactose-free dairy products that are currently available. Additionally, the health benefits that lactose-free dairy may offer compared to dairy avoidance are illustrated.
Highlights
The percentage of people with an impaired ability to digest lactose varies widely per country and per continent, from 98–100% of adults in Southeast Asia to just 1% in the Netherlands [1]
It has been suggested in the past that lactose-free UHT milk production using the batch process may lead to even more browning compared to milk produced via the aseptic process [19], recent data show that the storage conditions and choice of the lactase are much more relevant for determining shelf life [10]
Acid stable lactases are presently on the market, and these may reduce the total enzyme dosage. Since these approach since predigestion seems to inhibit the activity of some yoghurt cultures, probably due to the switch from lactose to glucose as a main carbon source or to the enzymes are not inactivated bylactose-hydrolyzed the low pH in the final increased osmotic pressure in milk.product, the addition has to be labeled on the yoghurt package in some countries
Summary
The percentage of people with an impaired ability to digest lactose varies widely per country and per continent, from 98–100% of adults in Southeast Asia to just 1% in the Netherlands [1]. Young/fresh cheeses may, still contain sufficient lactose to result in a reaction among lactose-intolerant people, depending on the amount that is consumed [3] Another dairy product that is low in lactose is butter. There are very good solutions that rely on the Nutrients 2019, 11, x FOR PEER REVIEW hydrolysis of lactose into glucose and galactose with the enzyme lactase. These monosaccharides are readily adsorbed thespace, small intestine and prevent thealso occurrence lactose intolerance direct in dairy many food products are, not lactose of free, like chocolate, coffee symptoms. We will touch upon the market developments, the industrial of the consumption of lactose-free dairy products
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