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Food Res Int. 2016 Nov;89(Pt 1):514-525. doi: 10.1016/j.foodres.2016.08.021. Epub 2016 Aug 24.

The quality of low lactose milk is affected by the side proteolytic activity of the lactase used in the production process.

Author information

1
Department of Agriculture and Food Science, University of Naples, Federico II, 80055 Portici, NA, Italy.
2
R&D Parmalat S.p.A., via San Vitale Baganza, 43038 Sala Baganza, PR, Italy.
3
Food Quality & Design Group, Wageningen University, PO Box 8129, 6700 EV Wageningen, The Netherlands.
4
Food Quality & Design Group, Wageningen University, PO Box 8129, 6700 EV Wageningen, The Netherlands. Electronic address: vincenzo.fogliano@wur.nl.

Abstract

Lactose intolerance syndrome can be efficiently tackled consuming low lactose products. Lactase is the key tool to manufacture low lactose milk (LLM): its addition during milk processing can be done "in batch", i.e. before thermal treatment, or directly "in pack" after sterilization. In this paper data on sensory properties, Maillard Reaction products (MRPs) and free amino acids formation were obtained on six commercial Italian LLMs over six months storage. They showed that the side proteolytic activity of lactase caused the release of amino acids with a significant higher MRPs and off-flavors formation in four out of five samples produced by adding the enzyme in the pack after thermal treatment. We concluded that the in pack addition of lactase after milk sterilization can have negative sensorial and nutritional consequences mainly related to the enzyme side proteolytic activity especially for prolonged storage time.

KEYWORDS:

Amadori products; Amino acids; Low lactose milk; Maillard reaction; Off flavors

PMID:
28460946
DOI:
10.1016/j.foodres.2016.08.021
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