title: A new type of low-lactose milk. Tolerance by lactose malabsorbers and evaluation of protein nutritional value.
abstract: 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 ingestion of 500 ml of the low-lactose milk gave rise to significantly (p less than 0.05) fewer symptoms than regular skim milk. After the intake of 250 ml there a tendency to fewer symptoms after the low-lactose milk, although the difference was not significant (0.05 less than p less than 0.1). The new milk may be of potential usefulness in the treatment of protein calorie malnutrition in the developing countries, where lactose malabsorption is highly prevalent.
mesh_terms: D000818:Animals; D006801:Humans; D007787:Lactose Intolerance / Q000178:diet therapy*; D007789:Lactose Tolerance Test; D007843:Latin America; D008239:Lysine / Q000032:analysis; D008892:Milk / Q000032:analysis; D008894:Milk Proteins / Q000032:analysis; D009753:Nutritive Value
chemical_list: D008894:Milk Proteins; D008239:Lysine