ASSESSMENT OF FERMENTED DAIRY PRODUCTS ADEQUACY IN DIET OF LACTOSE INTOLERANT PERSONS

Introduction and objective: Milk and dairy products are an important source of many nutrients that are known to have many beneficial effects on human health. On the other hand, milk and dairy products can cause allergies and intolerances. Allergy is caused by milk proteins that lead to immune reactions, while intolerance is caused by the milk sugar, lactose, due to reduced activity of enzyme lactase which digests it. To avoid the unpleasant symptoms, lactose intolerant persons can consume fermented milk products that are known to have reduced lactose content. The aim of this study was to determine the content of lactose in commercially available fermented dairy beverages by HPLC method and to assess their adequacy in diet of lactose intolerant persons. Methods: Altogether 21commercially available type of fermented milk products was analysed of which 13 were plain yogurts, while remaining 8 belonged to the group of functional products. Lactose content was determined by HPLC method. Lactose detection was achieved by refraction index detector and its quantification by external standard method. Results: Lactose content of analysed products ranged from 2.65 g/100 g up to 4.05 g/100 g in plain yogurts, and from 2.61 g/100 g up to 4.63 g/100 g in functional products. Conclusions: Based on determined lactose content and a presumption that most of lactose intolerant persons can digest up to 6 g of lactose on a daily basis without obvious symptoms it is assessed that daily acceptable amount of the analysed products ranges from 130 to 230 g