Effect of Fermentation on Lactose, Glucose, and Galactose Content in Milk and Suitability of Fermented Milk Products for Lactose Intolerant Individuals
Open accessAbstract
The lactose, glucose, and galactose content in various fermented milk products was studied by enzymatic methods. Lactose was decreased in all fermented products. After 11 days storage of yogurt the lactose content decreased to about 2.3 g/100 compared to 4.8 g/100 g in nonfermented milk. During the same period, galactose content increased from traces in milk to 1.3 g/100 g in yogurt. Results were similar with acidophilus and bifidus milk. Buttermilk, kefir, and ropy milk showed 26, 30, and 20% decreases in lactose content. Eight lactose intolerant individuals showed symptoms of abdominal distress and diarrhea following consumption of 500 ml of low fat milk whereas ingestion of the same quantity of yogurt or acidophilus milk did not result in any symptoms. Fermented milk products should be considered in formulating diets for lactose-intolerant subjects.
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Kefir exerts bactericidal effects on Gram-negative bacteria; however, it is more potent against Gram-positive bacteria.
“Kefir exerts bactericidal effects on Gram-negative bacteria; however, it is more potent against Gram-positive bacteria (52) .”
From Milk <i>kefir</i> : nutritional, microbiological and health benefits (2017) · cites this paper as [52]
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References 28 · Cited by 164
- Authors
- Alm, L.
- Corresponding author
- Alm, Livia
- Venue
- Journal of Dairy Science
- Publisher
- American Dairy Science Association
- Published
- 1982-03
- Volume
- 65
- Issue
- 3
- Pages
- 346-352
- ISSN
- 0022-0302 (ISSN-L)
- OpenAlex
- W2073056227
- Cited by
- 164
- References
- 28
- Citations by year
- 2026: 3 · 2025: 6 · 2024: 2 · 2023: 8 · 2022: 4 · 2021: 10 · 2020: 6 · 2019: 7 · 2018: 3 · 2017: 8 · 2016: 7 · 2015: 3 · 2014: 7 · 2013: 3 · 2012: 7
- FWCI
- 6.99
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of Dairy Science (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Genetics › Digestive system and related health
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- lactose, glucose, galactose, fermented milk, lactose intolerance, yogurt, acidophilus milk, buttermilk, kefir, lactose degradation, storage stability, gastrointestinal symptoms, diet formulation
- MeSH terms
- Adolescent, Adult, Animals, Blood Glucose, Cattle, Dairy Products, Female, Fermentation, Galactose, Glucose, Humans, Lactose, Lactose Intolerance, Male, Middle Aged, Milk, Yogurt
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