Evaluation of in vitro fermentation characteristics and tolerance of lactose-free milk powder for lactose intolerant subjects

Sisi Xiong; Weixin Xu; Jiale Si; Yanlong Wen; Wenyi Zhang; Sufang Duan; Ziyi Wang; Jia Li; Yadong Zhong; Lian Yang; Yanyan Zhao; Yuqin Xi; Dongyue Ouyang; Yang Liu; Zhijian He; Tianle Feng; Yuanyuan Tang; jian He; Ming Li; Jielun Hu

doi:10.1039/d5fo05589j

Key Points

This research aims to evaluate the in vitro fermentation characteristics of lactose-free milk powder and its tolerance in individuals with lactose intolerance.
In vitro fermentation tests were conducted on lactose-free milk powder.
Tolerance assessments were carried out with a population of lactose intolerant subjects.
Lactose-free milk powder showed favorable fermentation characteristics.
Participants exhibited improved tolerance with lactose-free milk powder compared to regular milk.

Implication

Evaluates fermentation and tolerance of lactose-free milk powder in lactose intolerant subjects, suggesting dietary options.

Abstract

The global prevalence of lactose malabsorption (LM) ranges from 65% to 70%, even reaching 100% in some Asian regions, while that of lactose intolerance (LI) remains unclear due to diagnostic...

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Cite This Study

Xiong et al. (2026) studied this question.

synapsesocial.com/papers/6a0d4f34f03e14405aa9a7ba https://doi.org/10.1039/d5fo05589j

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Evaluation of in vitro fermentation characteristics and tolerance of lactose-free milk powder for lactose intolerant subjects

Key Points

Implication

Abstract

Discussion

Cite This Study

Evaluation of in vitro fermentation characteristics and tolerance of lactose-free milk powder for lactose intolerant subjects

Key Points

Implication

Abstract

Discussion

Cite This Study

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