Author: Sarkar, S.

Source: Nutrition & Food Science, Volume 36, Number 5, 2006 , pp. 357-364(8)

Publisher: Emerald Group Publishing Limited

Abstract:

<B>Purpose</B> - The purpose of this paper is to enlighten the prophylactic aspect of cultured milk products, which render it suitable for lactose-intolerant subjects. <B>Design/methodology/approach</B> - The paper outlines the significance of lactase enzyme and the mechanism of lactase digestion. This is followed by a discussion of lactase activities in starter cultures and cultured milk products for lactose-intolerant participants. Factors affecting lactase activity are described. <B>Findings</B> - Starter cultures possess the enzyme ß-galactosidase, required for lactose hydrolysis and their application led to the development of a number of cultured milk products, which are more easily digestible than milk by lactose-intolerant individuals. Reasons attributable for better digestion of cultured milk products than milk are reduction in lactose content, increase in microbial lactase enzyme, stimulation of host's mucosal lactase activity and slower transit of cultured milk products as compared to milk. <B>Originality/value</B> - Consumption of cultured milk products by lactose-intolerant recipients is suggested.

Keywords: Digestive sysytem; Milk

Document Type: Research article

DOI: http://dx.doi.org/10.1108/00346650610703216

Publication date: 2006-09-01

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