Approaches to Combating Lactose Intolerance through Fermented Dairy Foods and Probiotics

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".

Deadline for manuscript submissions: closed (20 July 2023) | Viewed by 443

Special Issue Editor

Department of Food & Hospitality Management, College of Nursing & Health Professions, Drexel University, Philadelphia, PA, USA
Interests: microbiology; analytical chemistry; physical chemistry; dairy products
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Lactase, the β-galactosidase enzyme found in the small intestine, allows humans and other mammals to digest lactose, the primary carbohydrate in milk. Two-thirds to three-quarters of the adults in the world lack this enzyme, and consequently suffer from lactose intolerance. Milk is an excellent source of calcium, vitamin D, and high-quality protein; however, the inability to digest lactose prevents many people from drinking fluid milk. However, fermented milk, probiotics, and milk treated with lactase have little or no remaining lactose and can be enjoyed by lactose-intolerant consumers. New lactose-free products and processes for making them will, therefore, be welcomed by the dairy industry and its customers. This Special Issue focuses on lactose reduction and elimination through the use of bacteria and enzymes.

Dr. Michael Tunick
Guest Editor

Manuscript Submission Information

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Keywords

  • lactose
  • lactase
  • dairy
  • food intolerance
  • probiotics
  • fermentation

Published Papers

There is no accepted submissions to this special issue at this moment.
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