Development of therapeutic kefir-like products with low galactose content for patients with galactose intolerance

Galactosaemia is a rare, life-threatening inborn error. It is treated by life-long galactose restriction. People with galactose intolerance cannot consume milk and milk products. The aim of this work was to produce fermented milk products with low galactose content. Lactose hydrolysed milk and two types of mixture of lactose hydrolysed milk supplemented with galactose free nutriments (Pregomin and Nutrilon) were fermented in a 2:1 ratio. For fermentation traditional kefir culture (Lactococcus lactis sp. lactis + Lactococcus lactis sp. cremoris + Lactobacillus casei + Lactobacillus kefir + Candida kefir) was used. Number of viable cells, pH and galactose level were measured. Data were evaluated by one-way analysis of variance and t-test. Level of galactose reduction was measured by UV spectrometry for the determination of lactose and D-galactose in foodstuffs (Boehringer Mannheim enzyme test). Galactose content was below 200 mg/100 cm3 in the mixtures of lactose hydrolysed milk and galactose free nutriments after 48 h of fermentation. So, the kefir-like products based on mixed milk with nutriments are suitable for use in the diet of patients suffering from galactosaemia