Lactose-free Milk Research Articles

Nutritional Strategies To Improve VRE Control

The rise of Vancomycin-resistant enterococci (VRE) strains among cellular therapy recipients raises concerns due to increased morbidity, mortality, and hospitalization costs, particularly impacting transplanted patients with diminished survival expectations. Recent research linking lactose to Enterococcus growth and graft-versus-host disease (GVHD) emphasizes the need for data on reducing lactose in the diets of VRE-carrying patients, especially in cellular therapy contexts like CAR-T or allogeneic hematopoietic stem cell transplantation. Responding to elevated VRE positivity rates in rectal swabs among patients in our BMT Unit, a unique nutritional strategy was implemented, introducing lactose-free milk and strictly enforcing lactose-free diets. This approach resulted in a significant reduction in VRE carriers, with a 16% positivity rate in the Lactose Group versus 3.6% in the Lactose-Free Group, as of June 2023. These results indicate the potential efficacy of this innovative nutritional strategy in high-risk departments, such as BMT Units and Intensive Care Units, with implications for reducing isolation strategies and inappropriate antibiotic use in cases of VRE colonization.

A Qualitative Content Analysis on MilkLife Instagram Towards Awareness of Lactose-Free Milk on Urban Indonesian Consumer

In Indonesia, up to 100% of people suffer from lactose intolerance therefore creating lactose-free milk by Milk Life is a vital option. However, despite its benefits, sales are not reaching the brand’s expectations, suggesting the Indonesian market is yet to be fully tapped. This research examines Milk Life's Instagram marketing strategies aimed at enhancing awareness and sales of its lactose-free milk product. Utilizing qualitative research methodology, particularly in-depth interviews for data collection and analysis, it investigates the efficacy of these marketing endeavors in educating consumers and influencing their purchasing behaviors. Upon data collection, the analysis is conducted manually, involving careful examination of interview results, linking them to research questions, and interpreting them in an interpretive manner. Results reveal a significant lack of awareness about lactose intolerance and Milk Life's products, attributed to the current digital marketing approach, which led to low purchase intentions. The study highlights an urgent need for better digital marketing strategies and communication to inform the Indonesian public about the advantages of lactose-free milk. Enhancing online visibility and education could improve market growth and meet the needs of lactose-intolerant individuals. This research emphasizes the role of targeted digital marketing to increase the reach and acceptance of lactose-free milk in Indonesia.

Detection of Aflatoxin M1 and Several Heavy Metals in Medical Infant Milk Formula Sold in Iraqi Markets

Milk is essential for infants, and infant feeding should be emphasized in any program to ensure good child health. To find harmful and trace elements in different milk powder brands bought in Iraq and fed to babies with metabolic syndrome, atomic absorption spectrometry (AAS) was used. Fluorescence high-performance liquid chromatography (HPLC) was also used to measure aflatoxin M1. The result reveals the concentrations of elements close to the product label's description, such as magnesium, calcium, zinc, selenium, iron, and manganese. Only the potassium element was higher than what was listed on the product label. Additionally, no quantities of hazardous elements like lead (Pb), cadmium (Cd), or arsenic (As) were found. As for aflatoxin M1, it was found that the PKU milk formula and lactose-free milk formula were found to be free of AFM1 contamination, indicating that they are safe to consume. AFM1 was found in concentrations above the permissible limit in the MSUD milk formula (0.08 µg/kg). The reason for this issue could be inadequate storage. The other two types, TYR and OAc milk formula, were lower than the allowable limit of 0.05 µg/kg. As a result, there needs to be more oversight of the milk that newborns with metabolic syndrome consumele S. aureus or Streptococcus pyogenes, and Streptococcus pneumoniae in community settings.

Sustainable 3D-printed β-galactosidase immobilization coupled with continuous-flow reactor for efficient lactose-free milk production

The production of low-lactose and lactose-free milk remains a critical challenge. Novel enzyme immobilization integrated with the flow reactor that could be applied to hydrolyze milk with cost-effectiveness, facilitation, and safety is highly expected. Here, we present a novel continuous-flow bioreactor loaded with β-galactosidase (β-Gal) covalently immobilized 3D-printed scaffolds for the production of lactose-free milk. 3D-printed polylactic acid (PLA) scaffolds modified by self-assembly of polyethyleneimine and sodium hyaluronate layers are rapidly branched with functional groups, followed by covalent immobilization of β-Gal using genipin as the cross-linker. The use of genipin allows efficient and stable immobilization of the enzyme (92.87 % immobilization efficiency), and the immobilized enzyme retains 90.53 % activity after 6th repeated use. Moreover, the 3D-printed scaffolds integrated into the flow reactor perturbed the fluids in the different reactors through directional channels, which improved the internal mass transfer to achieve high catalytic activity (94.20 % lactose hydrolysis efficiency). The lactose residues of milk reacted in the β-Gal flow reactor for 6 and 12 h were 1.87 g dL-1 and 0.38 g dL-1, which fully met the requirements of the national food safety standards for low-lactose and lactose-free milk. Due to the high efficiency of enzyme immobilization and the stable catalytic activity of the reactor, it has a broad application prospect for the production of low-lactose and lactose-free milk and other biocatalytic fields.

The potential of lactose to inhibit cereulide biosynthesis of emetic Bacillus cereus in milk

This study aims to investigate the potential role of lactose on cereulide biosynthesis by emetic Bacillus cereus in dairy matrices. The cereulide yields in whole milk and lactose-free milk were investigated using the emetic reference strain F4810/72. To eliminate the influence of complex food substrates, the LB medium model was further used to characterize the effect of lactose on cereulide produced by F4810/72 and five other emetic B. cereus strains. Results showed that the lactose-free milk displayed a 13-fold higher amount of cereulide than whole milk, but the cereulide level could be reduced by 91 % when the lactose content was restored. The significant inhibition of lactose on cereulide yields of all tested B. cereus strains was observed in LB medium, showing a dose-dependent manner with inhibition rates ranging of 89–98 %. The growth curves and lactose utilization patterns of all strains demonstrated that B. cereus cannot utilize lactose as a carbon source and lactose might act as a signal molecule to regulate cereulide production. Moreover, lactose strongly repressed the expression of cereulide synthetase genes (ces), possibly by inhibiting the key regulator Spo0A at the transcriptional level. Our findings highlight the potential of lactose as an effective strategy to control cereulide production in food.

Ethylamine as new derivatization reagent differentiating reducing from non-reducing saccharides

Typical derivatization reagents for saccharides in high-performance thin-layer chromatography, like 2-naphthol sulfuric acid, aniline diphenylamine orthophosphoric acid, or p-aminobenzoic acid, generally detect both reducing and non-reducing saccharides. A new reagent was found with ethylamine, specifically reacting with reducing saccharides on normal-phase silica gel plates, resulting in strongly fluorescent zones after heating the plate at 150 °C for 15 min. In contrast, non-reducing saccharides generally did not reveal fluorescent signals tested with 26 different saccharides. Optimal chromatographic separation was achieved with a mixture of 2-propyl acetate, methanol, and water with 1 mg/mL natural product reagent A when the plate was twofold developed. The high sensitivity of the ethylamine derivatization was shown with mean limits of detection and quantification of 10 and 30 ng per zone, respectively, calculated by different methods for selected mono- and disaccharides. The developed method has exemplarily been used for the digestion control of starch by α-amylase, the determination of lactose in lactose-free milk, and for the quantitative and qualitative study of honey. The analysis of honey gave an excellent example of the advantageous consecutive derivatization with ethylamine and aniline diphenylamine orthophosphoric acid reagent as reagent sequence to detect the coelution of reducing and non-reducing saccharides.

An oxygen-insensitive amperometric galactose biosensor based on galactose oxidase co-immobilized with an Os-complex modified redox polymer

Monitoring galactose levels in dairy products can help to prevent severe complications with a hereditary metabolic disease such as galactosemia, a life-threatening disease. The current state of the art requires the development of less expensive, more reliable and specific methods to determine galactose levels in food in a practical way. We report the development and optimization of an amperometric biosensor for determination of galactose in dairy products based on galactose oxidase (GaOx) co-immobilized with an osmium-complex modified redox polymer on glassy carbon electrodes. To attain the maximum catalytic currents based on mediated electron transfer, two Os-complex based polymers with different redox potentials and different enzyme:redox polymer ratios were studied. The optimized GaOx-modified electrode gave a maximum electrocatalytic response of galactose oxidation that was not affected by the presence of O2, indicating fast wiring of the enzyme by the Os-complex modified redox polymer. The biosensor that gave the best analytical parameters for galactose detection was further tested for measuring galactose concentration in lactose-containing and lactose-free milk and yogurt samples under aerobic conditions. The results obtained with the amperometric biosensor were validated by high-performance anion-exchange chromatography coupled with pulsed amperometric detection (HPAEC-PAD).

Influence of Pasteurization on Maillard Reaction in Lactose-Free Milk.

In order to improve the safety and quality of lactose-free milk (LFM) Maillard reaction products (MRPs), this study used raw cow's milk as raw material and lactase hydrolysis to prepare LFM, which was heat-treated using pasteurization and then placed in storage temperatures of 4 °C, 25 °C and 37 °C to investigate the changes in the Maillard reaction (MR). The results of the orthogonal test showed that the optimal conditions for the hydrolysis of LFM are as follows: the hydrolysis temperature was 38 °C, the addition of lactase was 0.03%, and the hydrolysis time was 2.5 h. Under these conditions, the lactose hydrolysis rate reached 97.08%, and the lactose residue was only 0.15 g/100 g as determined by high-performance liquid chromatography (HPLC), complying with the standard of LFM in GB 28050-2011. The contents of furoamic acid and 5-hydroxymethylfurfural were determined by high-performance liquid chromatography, the color difference was determined by CR-400 color difference meter, and the internal fluorescence spectrum was determined by F-320 fluorescence spectrophotometer. The test results showed that the variation range of furosine in lactose-free milk after pasteurization was 44.56~136.45 mg/100g protein, the range of 5-hydroxymethylfurfural (HMF) was 12.51~16.83 mg/kg, the color difference ranges from 88.11 to 102.53 in L*, from -0.83 to -0.10 in a*, and from 1.88 to 5.47 in b*. The furosine content of LFM during storage at 4, 25, and 37 °C ranged from 44.56 to 167.85, 44.56 to 287.13, and 44.56 to 283.72 mg/100 g protein, respectively. The average daily increase in protein content was 1.18-3.93, 6.46-18.73, and 15.7-37.66 mg/100 g, respectively. The variation range of HMF was 12.51~17.61, 12.51~23.38, and 12.51~21.1 mg/kg, and the average daily increase content was 0.03~0.07, 0.47~0.68, and 0.51~0.97 mg/kg, respectively. During storage at 4 °C, the color difference of LFM ranged from 86.82 to 103.82, a* ranged from -1.17 to -0.04, and b* ranged from 1.47 to 5.70. At 25 °C, color difference L* ranges from 72.09 to 102.35, a* ranges from -1.60 to -0.03, b* ranges from 1.27 to 6.13, and at 37 °C, color difference L* ranges from 58.84 to 102.35, a* ranges from -2.65 to 1.66, and b* ranges from 0.54 to 5.99. The maximum fluorescence intensity (FI) of LFM varies from 131.13 to 173.97, 59.46 to 173.97, and 29.83 to 173.97 at 4, 25, and 37 °C. In order to reduce the effect of the Maillard reaction on LFM, it is recommended to pasteurize it at 70 °C-15 s and drink it as soon as possible during the shelf life within 4 °C.

Film-shaped reusable smart polymer to produce lactose-free milk by simple immersion

In this study, we report the synthesis and characterization of a highly manageable polyacrylic film material for enzyme immobilization, using β-galactosidase (β-gal) as a model enzyme. The material is based on commercially available monomers and achieves efficient immobilization of β-gal through the formation of azo linkages between amino styrene groups in the polyacrylic material and the enzyme. The immobilized enzyme demonstrates superior performance compared to free enzyme in lactose hydrolysis of UHT milk, achieving lactose concentrations below 0.1% (<1 mg/mL), indicating its potential for lactose hydrolysis in dairy products. The film-shaped material is designed for easy submersion and removal, similar to a smart card, and offers reusability, with the ability to be reused at least 10 times without loss of enzymatic activity. Characterization of the immobilized enzyme on the polymeric material was performed using various techniques, including scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy (FT-IR), and Raman spectroscopy. Protein release studies confirmed the stability of the immobilized enzyme during prolonged incubation in aqueous solution without significant enzyme leakage. Overall, the polyacrylic film material demonstrates promise as a simple and efficient approach for enzyme immobilization, with potential applications in various industries, including the food industry.

Влияние гидролиза лактозы на свойства йогурта и простокваши

The effect of lactose hydrolysis on the properties of fermented milk products has been studied. The following sour-milk products were used to produce experimental samples: lactose-free milk obtained by enzymatic hydrolysis using «Bonlacta™» (15250 SDLU/g, IFF Nutrition &amp; Biosciences Inc., USA); sourdough consisting of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus salivarius subsp. thermophilus (yogurt) and St. salivarius subsp. thermophilus (sour milk/ prostokvasha). Sour milk and yogurt produced with the same starters but with conventional milk were used as controls. Lactose-free yogurt produced had a stronger clot, fewer viable cells, longer fermentation time and lower titratable acidity compared to the control yogurt. The viscosity of the lactose-free product was slightly different from that of the control. The lactose-free yogurt was also found to have a stronger clot and slightly lower titratable acidity. However, unlike yogurt, the viscosity of the lactose-free sour milk was higher than that of the control, and the duration of fermentation as well as the number of viable cells were the same. Nevertheless, both lactose-free products complied with the Technical Regulation of the Customs Union 033/2013

Determination of Lactose in Lactose-Free and Low-Lactose Milk, Milk Products, and Products Containing Dairy Ingredients by the LactoSens®R Amperometry Method: Final Action 2020.01.

The LactoSens®R method was previously shown to have acceptable accuracy and repeatability precision as required by AOAC Standard Method Performance Requirements (SMPR®) 2018.009 for determination of lactose in low-lactose or lactose-free milk, milk products, and products containing dairy ingredients and was awarded Official Method of AnalysisSM (OMA) First Action status in 2020. The method was subjected to a multilaboratory validation (MLV) study to evaluate the reproducibility precision of the method. Fourteen validation materials were provided to 15 laboratories in seven countries as blind duplicates. The materials ranged from 0 to 173 mg/100 g lactose. Each laboratory analyzed the blind duplicates according to OMA 2020.01. The data were analyzed for repeatability and reproducibility precision. RSDr values varied from 2.81 to 8.76%, and RSDR values varied from 4.25 to 12.5%. When sorted by category and concentration range, these results met the repeatability and reproducibility criteria required by SMPR 2018.009. The data generated in the MLV support the adoption of OMA 2020.01 as Final Action status. The LactoSensR method, as described by OMA 2020.01, provides an accurate and precise determination of lactose in a variety of low-lactose and lactose-free milk, milk products, and products containing dairy ingredients in minutes.

The Problem of Lactase Deficiency: Diagnosis and Treatment Approaches in Children

The article is devoted to one of the most urgent problems of pediatrics – the malabsorption syndrome caused by lactose intolerance in children of different age periods. Lactose intolerance refers to the inability of the intestinal enzyme systems to break down lactose, which manifests itself clinically. In fact, lactose intolerance is a clinical manifestation of lactase deficiency (LD), that is, a decrease in the activity of lactase in the intestine, which can be congenital or acquired. The purpose of the study is to analyze literature data on the factors of occurrence and clinical manifestations of lactase deficiency in children and to summarize the tactics of managing children with this pathology. In the world literature it is noted that lactase deficiency can be primary and secondary and is clinically manifested both in children and adults, depending on the degree of activity of the lactase enzyme. Depending on the amount of lactose consumed and lactase activity, people with lactose malabsorption experience numerous gastrointestinal manifestations. Treatment for LD consists of reducing or eliminating lactose from the diet until symptoms resolve, supplementing the diet with enzyme substitutes or lactase supplements, and eating lactose-free alternatives (lactose-free products). Cow’s milk is one of the main sources of calcium and a number of other vitamins and minerals. Thus, the complete elimination of dairy products may contribute to the development of bone diseases such as osteopenia and osteoporosis, so the dietary approach plays a critical role in the management of patients with LD. In this regard, great attention is now being paid to the use of lactose-free milk in children and adults with LD.

The Application of Picein Wax Carbon Composite Electrode for Plant-Based Milk Profiling

This work demonstrates the successful application of the picein wax carbon composite electrode (PWCCE) for profiling both commercial and homemade plant milks. Picein wax was utilized as an unconventional binder. The resulting electrode paste exhibited a solidified and hard texture, enabling its use in a manner analogous to that of the glassy carbon electrode. Differential pulse voltammetry (DPV) with an automated measurement and recording procedure was employed to obtain plant-based milk profiles. The utilization of operator-independent measurement procedures yielded high-quality electrochemical fingerprints suitable for subsequent calculations. To interpret the data, unsupervised machine learning methods were implemented, such as principal component analysis (PCA) and cluster analysis. These chemometric techniques confirmed the electrode effectiveness of the construction for this type of research. Moreover, they proved valuable in distinguishing between plant-based milk and cow’s milk, including two different variants: whole milk and lactose-free milk.

Application of residual neural networks to detect and quantify milk adulterations

In order to develop a milk adulteration detection system, a method based on optimized convolutional neural networks has been developed. First, milks of different animal origins and lactose content have been artificially adulterated with water within the 1 to 25 ppm range to prepare samples that will lead to a broad image database. The milks chosen for this work were from cow, goat, sheep, as well as lactose-free cow milk. The samples were photographed in two light conditions (1/30 s for bright and 1/500 s for dark), resulting in a total of 10,400 images. As for the mathematical algorithm, two residual neural networks based on transfer learning were trained to perform the classification of the milk samples, leading to accuracies above 93%. These results open the door to the design of prototypes for fast, easy-to-use, and reliable adulterant detection in the dairy industry by means of deep learning-based image classification.

Lactose-Free Skim Milk as a Sports Drink for Female Collegiate Basketball Athletes: A Comparison of Two Drinking Strategies

Lactose-Free Skim Milk as a Sports Drink for Female Collegiate Basketball Athletes: A Comparison of Two Drinking Strategies

Characteristics of lactose-free/low-lactose fermented dairy products containing microorganisms that are part of the kefir grain consortium: Scoping review

Introduction: There are a significant number of scientific publications dedicated to the analysis of lactose-free and low-lactose fermented milk products, primarily in the context of studying specific microorganisms or starter cultures and their functioning under conditions of limited lactose content. Nevertheless, the synthesis of accumulated data has not been sufficiently highlighted, considering that a large part of the research was conducted over the past 10 years, and an intensive examination of this issue has only begun in the recent past.Purpose: To systematically and critically analyze scientific research that sheds light on the specifics of fermented milk products with a reduced lactose level, focusing on a comparative study of standard fermented milk products and their low-lactose or lactose-free modifications. Special attention is paid to fermented milk products containing microorganisms that are part of the kefir fungus consortium.Materials and Methods: Sources for the review were selected from the Scopus, ScienceDirect, RISC (Russian Index of Science Citation), and Google Scholar databases. Out of 208 publications relevant in terms of keywords, 34 were selected for analysis. The main criterion for selecting articles was a description in them of studies on the use of low-lactose or lactose-free milk as a medium for cultivating starter cultures. This review of the subject area is based on the PRISMA-ScR protocol.Results: Many scientific studies indicate that the prepared low-lactose or lactose-free fermented milk products exhibited similar or improved physicochemical and organoleptic characteristics compared to standard fermented milk products. In experiments aimed at evaluating microbiological characteristics, it was observed that the concentration of lactic acid bacteria in the analyzed products either matched, was lower, or was higher than in traditional fermented milk products. In some publications, scientists found that the final fermented milk product had deteriorated organoleptic and physicochemical parameters. However, all reviewed low-lactose or lactose-free fermented milk products met the standards and regulatory requirements of the countries in which the respective research was conducted.Conclusion: The development of low-lactose and lactose-free fermented milk products is a relevant direction in the food industry, considering their similarity to conventional products and adaptability for consumption by individuals with varying degrees of lactose intolerance. There are nuances related to the duration of the fermentation process, organoleptic characteristics, acidity level, syneresis, preservation, and growth dynamics of microorganisms. These features can be dictated by specific strains of microflora used in the starter and, most often, their influence remains minimal. The results obtained in this study may be useful for selecting starter cultures when designing various fermented milk products, including yogurt, fortified yogurt, kefir, ayran, ryazhenka, and acidophilus. For a deeper understanding of the interaction of the modified glucose-galactose medium with various strains and species of lactic acid bacteria, further experimental work is needed, considering that the activity of these bacteria directly determines the quality characteristics of the final fermented milk product.

Sensory evaluation of selected plant-based milks and drinks

Introduction and purpose of work: Milk is a product that accompanies man from the first days of life. Due to the richness of minerals and vitamins, milk and dairy products should be introduced into the diet, as they have many health-promoting properties. In addition to traditional cow's milk, lactose-free milk and vegetable milk substitutes are available on the food market. The aim of the study was the sensory evaluation of selected milks and plant-based drinks available on the Polish market. Material and methods: The research material consisted of 7 types of milk, including 2 cow's milk and 5 plant milks of one of the brands available on the Polish market. 51 students of clinical dietetics (21 first-cycle students and 30 second-cycle students) joined the study. The taste of the products was assessed using a proprietary sensory evaluation card. A 5-point scale was adopted as the evaluation value. In addition, the ability to identify the type of milk through the sense of taste was tested. Results: Milk and vegetable drinks, according to the respondents, differed significantly due to sensory assessment. The milk samples that received the highest number of points contained the vegetable rice drink and lactose-free cow's milk (sample "B" and "F"). In contrast, the plant-based almond drink (sample "D") was rated the worst in taste. The greatest difficulty in identification occurred in the case of samples with code B and D (rice vegetable drink and almond vegetable drink). Conclusions: The almond plant drink was chosen as the least tasty by the vast majority of the respondents. On the other hand, the coconut vegetable drink had the best taste. Second-cycle students were more likely to identify samples correctly.

Biological activity of dried infused sapodilla (Manilkara zapota) leaf tea formulated with different milk and sugar contents

Milk tea is a popular global beverage, but it also has high sugar and fat contents that can lead to chronic diseases. Sapodilla (Manilkara zapota) leaves contain various phenolic compounds with significant antioxidant and health benefits, but the biological impacts of interactions between sapodilla and other food ingredients in food systems have not been investigated. This study assessed ingredient interactions with the biological properties of functional sapodilla milk tea. Dried sapodilla leaves were infused with hot water at 1 g/120 mL and 1 g/68 mL and formulated with almond milk, soy milk, fat-free cow milk, and lactose-free cow milk. Each formulation was determined for color, total phenolic content, and total antioxidant activity using ABTS and FRAP assays. Two sweeteners, white sugar and smart-branded sugar, were added and tested for antioxidant capacity and sensory acceptability. The formulations were measured for estimated glycemic index (GI), antioxidant capacity, and sensory acceptability compared to commercial products. Results revealed a prototype with a lower estimated GI than commercial products (p&lt;0.05) and high overall liking score of 7.6 (n=30). Functional ingredients from natural sources such as sapodilla leaves can be successfully incorporated into foods, providing novel functional product categories and new commercial opportunities.

Comparison of Outcome of Lactose-Free Formula Milk with Yogurt in Children with Acute Diarrhea

Background: Diarrhea is one of the most common problems in Pakistan where Khyber Pakhtunkhwa has the maximum prevalence i.e, 28% followed by Sindh (23%), Punjab (22%), and Baluchistan (12%). According to WHO every year 1.5 million children under 5 years, die just because of diarrhea. Therefore, this study aimed to look at the effect of lactose-free formula milk versus homemade plain yogurt in children with acute diarrhea. Methods: A randomized controlled trial was carried out on 60 children of age 4-24 months, 30 in each group in the Department of Pediatrics, Services Hospital Lahore. Group 1 was given yogurt while lactose-free milk was given to group 2. The duration of resolution of diarrhea was noted in hours and data was statistically analyzed using SPSS version 20. Practical Implication: The practical implication of comparing lactose-free formula milk with yogurt as a dietary intervention for children with acute diarrhea involves several considerations. Firstly, the severity and duration of diarrhea should be evaluated to determine the appropriate intervention. Secondly, the age and nutritional needs of the child should be taken into account. Thirdly, the availability and acceptance of lactose-free formula milk and yogurt in the local context should be considered. Additionally, the potential benefits and drawbacks of each option, such as the nutritional content, ease of digestion, and probiotic properties of yogurt, need to be assessed. It is important to consult with healthcare professionals and make an informed decision based on the specific circumstances to promote optimal outcomes in managing acute diarrhea in children. Results: Out of 60 children, 26 (43.33%) were male and 34 (56.67%) were female. In groups 1 and 2, the mean duration of resolution of diarrhea (outcome) was 43.9 ± 7.30 hours and 71.57 ± 12.92 hours respectively. Group 1 patients’ treatment showed a significant difference in the outcome than group 2 patients (P value= 0.00). However, the treatment effect on gender was found non-significant (P value= 0.48). The outcome in females was 43.6 ± 7.5 hours with yogurt and 70.6 ± 8.4 hours with lactose-free milk while in males the outcome was 44.3 ± 8.6 hours with yogurt and 73.1 ± 9.1 hours with lactose-free milk. Conclusion: The use of yogurt is better than lactose-free formula milk for the resolution of diarrhea. Keywords: Lactose-free formula milk, homemade plain yogurt, diarrhea.

Effect of Agave Fructans on Changes in Chemistry, Morphology and Composition in the Biomass Growth of Milk Kefir Grains.

Prebiotic effects have been attributed to agave fructans through bacterial and yeast fermentations, but there are few reports on their use as raw materials of a carbon source. Kefir milk is a fermented drink with lactic acid bacteria and yeast that coexist in a symbiotic association. During fermentation, these microorganisms mainly consume lactose and produce a polymeric matrix called kefiran, which is an exopolysaccharide composed mainly of water-soluble glucogalactan, suitable for the development of bio-degradable films. Using the biomass of microorganisms and proteins together can be a sustainable and innovative source of biopolymers. In this investigation, the effects of lactose-free milk as a culture medium and the addition of other carbon sources (dextrose, fructose, galactose, lactose, inulin and fructans) in concentrations of 2, 4 and 6% w/w, coupled with initial parameters such as temperature (20, 25 and 30 °C), % of starter inoculum (2, 5 and 10% w/w) was evaluated. The method of response surface analysis was performed to determine the optimum biomass production conditions at the start of the experiment. The response surface method showed that a 2% inoculum and a temperature of 25 °C were the best parameters for fermentation. The addition of 6% w/w agave fructans in the culture medium favored the growth of biomass (75.94%) with respect to the lactose-free culture medium. An increase in fat (3.76%), ash (5.57%) and protein (7.12%) content was observed when adding agave fructans. There was an important change in the diversity of microorganisms with an absence of lactose. These compounds have the potential to be used as a carbon source in a medium culture to increase kefir granule biomass. There was an important change in the diversity of microorganisms with an absence of lactose, where the applied image digital analysis led to the identification of the morphological changes in the kefir granules through modification of the profile of such microorganisms.