A new type of low-lactose milk. Tolerance by lactose malabsorbers and evaluation of protein nutritional value.

@article{Srensen1983ANT,
  title={A new type of low-lactose milk. Tolerance by lactose malabsorbers and evaluation of protein nutritional value.},
  author={K Lybeck S\orensen and M Vergara Meersohn and Jesper Sonne and Lois Larsen and D Edelsten and Eivind Gudmand-H\oyer},
  journal={Scandinavian journal of gastroenterology},
  year={1983},
  volume={18 8},
  pages={1063-8}
}
By ultrafiltration of skim milk a new low-lactose milk powder was developed whose lactose content was reduced by 86%. The lactose was replaced by malto-dextrin. In contrast to lactose-hydrolyzed milk powder, no protein-destroying processes (Maillard reactions) could be demonstrated during production or after storage at standard conditions. Tolerance of the new low-lactose milk versus regular skim milk was tested in 35 well-nourished, adult Latin Americans with lactose malabsorption. The… CONTINUE READING