LACTOSE FREE MILKSUBMITTED BY –ALAN PIOUS-114012

ARVINDAN R-114026ASHISH KMAR SAHOO-114030

DINESH PATIL-114049

CONTENTS

• 1.what is lactose?• 2. What is Lactose Intolerance?• 3.Lactose Intolerance Symptoms and Signs.• 4.Lactose free milk production.• 5.Taste Difference.• 6.Nutritional Benefits .

What is Lactose ?

• Lactose is a disaccharide sugar derived from galactose and glucose that is found in milk.

• Lactose is a sugar (carbohydrate) present in the milk and is the primary source of energy that comes from milk.

• Lactose makes up around 4.5-5% of the milk (by weight) and is the major constituent of SNF (solid not fat) in milk.

• It has a formula of C12H22O11 and the hydrate formula C12H22O11·H2O, making it an isomer of sucrose.

Structure

• Lactose is a disaccharide derived from the condensation of galactose and glucose, which form a β-1→4 glycosidic linkage. Its systematic name is β-D-galactopyranosyl-(1→4)-D-glucose.

• The glucose can be in either the α-pyranose form or the β-pyranose form, whereas the galactose can only have the β-pyranose form.

• Lactose monohydrate crystals have a characteristic tomahawk shape that can be observed with a light microscope.

Lactose intolerance

• World wide more than 80% of adults cannot digest the milk sugar lactose:the condition is also called lactose intolerance.

• Lactose intolerance, also called lactase deficiency and hypolactasia, is the inability to digest lactose, a sugar found in milk and to a lesser extent dairy products.

• Lactose intolerant individuals have insufficient levels of lactase, the enzyme that helps in breaking down of lactose into glucose and galactose, in their digestive system.

Symptoms

After consuming significant amounts of lactose from milk products there are different types of symptoms shows in our body like

• Abdominal bloating • Abdominal cramps • Gas• Malnutrition• Nausea • Slow growth • Weight loss

Lactose free milk

• Lactose Free Milk is the milk with less than 0.01% lactose content, this milk has all the goodness of protein, calcium vitamins and pre-digested Lactose that helps in easy digestion of milk for lactose intolerant people.

Lactose free milk production

• Lactose is split into glucose and galactose by adding the enzyme lactase to milk.

• But Production of lactase enzyme is expensive: – It is manufactured by microorganisms and has to be purified from

these.

• It is possible to make the process more efficient and economic by Immobilization of Lactase by sodium-alginate.

• Enzyme solution is prepared and mixed with the sodium-alginate solution.• Mixture is dropped into a solution of calcium chloride to harden the

alginate beads.

• The lactase-beads are collected and they can be re-used for about a

month.• Next the beads are placed in a container over which milk can be passed.

• The milk is collected and re-circulated (pump) to convert any remaining lactose to glucose and galactose.

• The circulation is maintained until all lactose has been converted.• This model of an industrial process allow the lactase to be

recovered and re-used (cheaper).• It reduced purification of milk since enzyme is retained and a high %

lactose conversion is achieved.• All these factors reduce cost particularly on the downstream

processing and purification

Taste Difference• Regular milk contains the milk sugar lactase, while lactose-

free milk does not.• Commercial milk producers add lactase to lactose-free milk

so that you can drink it without experiencing gastrointestinal symptoms.

• Lactase makes the milk taste sweeter. To render the lactase enzyme inactive, manufacturers ultra-pasteurize the milk, which can change the consistency and taste.

Why lactose free milk is sweeter?

• Lactose-free milk tastes sweeter than regular milk• During processing of milk, lactose in the milk is broken down

into glucose and galactose. Hence the content of glucose in the milk becomes high.

• Since sweetening index of glucose is five times that of lactose, and sweetening index of galactose is four times that of lactose, the milk tastes sweeter without adding any sweetening substance.

Shelf life• Ultra-pasteurized milk has a longer shelf life than regular milk, lasting up

to 60 days compared with between seven and 16 days for regular milk.• This is a benefit for the manufacturer because lactose-free milk doesn't

have as rapid turnover on the store shelves, since there isn't as high a demand for it as for regular milk.

• Producers heat the milk to at least 280 degree Fahrenheit for at least two seconds.

• Regular pasteurized milk is heated to 170 degrees Fahrenheit for 19 seconds and then immediately cooled to 40 degree Fahrenheit or lower.

Nutritional Benefits

• Just like the lactose-packed milk, the lactose-free milk contains a whole lot of nutrients that are important for different biological processes in your body.

• Vitamins and minerals, mainly calcium, support not only the development of strong bones and teeth but also muscle formation and cellular activity.

• If you do not want to breast-feed your baby because you are concerned she may develop colic, then drinking lactose-free milk is a solution that will provide you and your child with minerals needed for growth.

Nutritional Information (AMUL lactose free milk)

Energy , kcal 59Total Fat, g 3.1

Saturated Fat, g 2.0

Trans Fat, g 0

Total Carbohydrate, g 4.8

Added Sugar, g 0

Lactose, g <0.01

Galactose, g 2.4

Glucose, g 2.4

Protein, g 3.0

Calcium, mg 145

Vitamin A, mcg 75

Vitamin D, mcg 0.5

* Approx values per 100 ml

Reference

• http://lib.tkk.fi/Diss/2008/isbn9789512293995/article1.pdf• http://www.amul.com/products/Amul_Lactose_Free_Milk%20.php• http://healthyeating.sfgate.com/benefits-lactosefree-milk-7284.html• http://

healthyeating.sfgate.com/differences-between-regular-lactosefree-milk-3178.html

• https://en.wikipedia.org/wiki/Lactose_intolerance• https://en.wikipedia.org/wiki/Milk