Lactose intolerance and the importance of lactose-free dairy products in this condition (Review)

Abstract

The paper is a review of the importance of expanding the lactose-free dairy segment to give consumers the opportunity to consume milk and dairy products if they suffer from lactose intolerance. When there is a lactase deficiency in the body, in the small intestine lactose is not hydrolyzed, the volume increases and the fluidity of the intestinal contents increases, allowing lactose to reach the colon where it is fermented by colonic bacteria. Lactose intolerance is a condition that depending on the form developed will show different symptoms and consumers suffering from this disease may ingest amounts between 12-24 g of lactose consumed during a day, taking into account certain recommendations, compared to allergy to milk proteins, where the consumption of dairy products is prohibited. Due to the rich intake of important macro and micronutrients in human nutrition, dairy products cannot be missing from the daily diet. In this context, methods are proposed, in particular ultrafiltration, for obtain free lactose milk that does not affect its composition and properties. Consumers suffering from lactose intolerance should be properly informed about the lactose content in manufactured lactose-free dairy products. This can be done after using high performance instrumental methods of analysis that can detect the lowest values of lactose content in dairy products.

Keywords

• free lactose milk
• lactose
• lactose intolerance
• milk
• milk allergy