The use of lactulose in the manufacture of low-lactose yogurt

descriptionPublicationkeyboard_double_arrow_right Article 01 Jun 1986 Spain English Publisher:Springer Science and Business Media LLCJournal:Biotechnology Letters, volume 8, pages 451-452 (issn: 0141-5492, eissn: 1573-6776,

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Authors: Olano, Agustín; López Covarrubias, S. J.; Ramos González, María Mercedes; Suárez, José Antonio;

doi: 10.1007/bf01026753

handle: 10261/256758

The use of lactulose in the manufacture of low-lactose yogurt

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Abstract

Lactulose (a-O-8-O-galactopyranosy!-D-fructose) is obtained from lactose by isomerization with alkali (Montgomery, 1962), and its inclusion in the diet can promote favourable changes in intestinal flora (Mendez and Oiano, 1979). The incorporation of lactulose into cultured dairy products can be of interest, particularly, in the nourishment of people suffering from intestinal infections. We have studied the influence of lactulose on the growth of yogurt starters during yogurt manufacture~ and the enzymic hydrolysis of lactulose and lactose in milk.

Country

Spain

Related Organizations

Spanish National Research Council
Spain
Instituto de Fermentaciones Industriales
Spain

Keywords

Bioorganic Chemistry, Organic Chemistry, Lactulose

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