Żywieniowe i technologiczne uwarunkowania zmniejszania zawartości laktozy w mleku i produktach mlecznych | Nutritional and technological determinants for the extent of reducing the lactose content in milk and dairy products
2018
Świątek, Magdalena | Bednarski, Włodzimierz | Śliwiński, Mariusz
This work discusses the importance of lactose in nutrition. The problem of hypolactasia and lactose intolerance is pointed out, with significant influence of ethnic and genetic factors. Diagnostic possibilities and methods of treatment of lactose intolerance are presented. The properties of β-galactosidase preparations and technological aspects of obtaining products with hydrolised lactose are discussed. Recommendations regarding a lactose-free diet are presented and the need to increase the range of products with reduced lactose content is indicated. This paper indicates the threshold levels of lactose in some EU countries with reference to the use of the terms lactose-free and low-lactose
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил Central Agricultural Library