Abstract
Lactulose (a-O-8-O-galactopyranosy!-D-fructose) is obtained from lactose by isomerization with alkali (Montgomery, 1962), and its inclusion in the diet can promote favourable changes in intestinal flora (Mendez and Oiano, 1979). The incorporation of lactulose into cultured dairy products can be of interest, particularly, in the nourishment of people suffering from intestinal infections. We have studied the influence of lactulose on the growth of yogurt starters during yogurt manufacture~ and the enzymic hydrolysis of lactulose and lactose in milk.
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