Lactose is a disaccharide built from D-glucose and D-galactose residues linked by a 1 → 4 bond,

Residue of galactose

Remaining glucose

α-Lactose

Lactose is 5-6 times less sweet than sucrose and less soluble in water.

In milk, milk sugar is found in two forms: α and β. At 20 ° C it contains 40% α-lactose and 60% β-lactose. The α-form is less soluble than the β-form. Both forms can transform one into another, the rate of transition from one form to another depends on the temperature.

From aqueous solutions, lactose crystallizes with one molecule of water of crystallization in the α-hydrate form. In this form, it is obtained from whey and is used in the production of penicillin, in the food and pharmaceutical industries. Crystallization of lactose during the production of condensed milk with sugar is a very important technological operation that determines the quality of canned milk.

When milk is heated to a temperature above 100 ° C (especially during sterilization and high-temperature processing), milk sugar is partially converted into lactulose. Lactulose differs from milk sugar in that it contains a fructose residue instead of glucose. Lactulose is readily soluble in water (it does not crystallize even in concentrated solutions), 1.5 - 2 times sweeter than lactose. It is widely used in the production of food baby food, since, in addition to the listed positive properties, lactulose stimulates the development of bifidobacteria in the intestines of children. Usually, in the production of dry dairy products for baby food, a mixture of lactulose with lactose is used - lacto-lactulose.

At high heating temperatures (160 - 180 ° C), milk sugar caramelizes and the lactose solution turns brown. Under the conditions of heat treatment of milk adopted in the dairy industry, caramelization of lactose almost does not occur.

Heating milk at temperatures above 95 ° C causes it to brown slightly. It is not caused by caramelization, but by a reaction between lactose, proteins and some free amino acids (Maillard reaction, or Maillard). As a result of the reaction, melanoidins(from the Greek melanos - black) - dark substances with a pronounced taste of caramelization. Chemical

Milk sugar is hydrolyzed by dilute acids. In doing so, it breaks down into D-galactose and D-glucose, which are then converted into aldehydes and acids. Milk sugar is also hydrolyzed by the action of lactase secreted by lactic acid bacteria, yeast and other microorganisms.

Fermentation. This is a process of deep decomposition of milk sugar (without the participation of oxygen) under the action of enzymes of microorganisms. During fermentation, milk sugar breaks down into simpler compounds: acids, alcohol, carbon dioxide, etc. As a result, energy is released, which is necessary for the life of organisms. Depending on the products formed, lactic acid, alcoholic, propionic acid, butyric acid and other types of fermentation are distinguished.

All types of fermentation to the formation of pyruvic acid follow the same path. At the first stage, milk sugar under the influence of lactase breaks down into monosaccharides: glucose and galactose (galactose does not directly ferment and turns into glucose)

C 12 H 22 O 11 + H 2 O → C 6 H 12 O 6 + C 6 H 12 O 6

Lactose Glucose Galactose

In the future, glucose is involved in a variety of enzymatic reactions. From each glucose molecule, two pyruvic acid molecules are formed.

С 6 Н 12 О 6 → 2 СН 3 СОСООН

Lactose Pyruvic acid

Subsequent transformations of pyruvic acid (depending on the type of fermentation) go in different directions, which are determined by the specific characteristics (composition of enzymes) of microorganisms.

Lactic acid fermentation is the main process in the production of fermented milk products, cheeses, and sour butter. Alcoholic fermentation occurs during the production of kefir, koumiss and acidophilus-yeast milk. Propionic acid fermentation plays an important role in the ripening of cheeses with a high second heating temperature (Swiss, Soviet, etc.). Butteric acid fermentation in the production of dairy products is undesirable, since it causes an unpleasant taste and odor in fermented milk products, and swelling in cheeses.

I.GENERAL INFORMATION ABOUT MILK SUGAR.

1.1. NATURE AND SYNTHESIS OF LACTOSE.

According to the modern nomenclature of carbohydrates, lactose (milk sugar) belongs to the class of oligosaccharides, namely disaccharides (bios).

The first information about milk sugar as an integral part of milk is found in the work of the Italian scientist Fabrizio Bertolleti (1633). By evaporating milk whey, he obtained from it "the most important salt of milk", which he wrote under the name "manna" - gruel - like mass. The resulting substance was called milk sugar by Shel (1780), who established that milk sugar belongs to carbohydrates, and introduced it to this series under the name lactose. Chemical formula of lactose С 12 Н 22 О 11, structural

N N

BUT - C C

H - C - OH H - C - OH

OOO

NO - C - H NO - C - H

H - C HO - C - H

H - C H - C

CH 2 OH CH 2 OH

Lactose contains 12 bonded carbon atoms, 22 hydrogen atoms, 9 hydroxyl atoms, 1 ether and 1 carboxyl. Lactose can be synthesized chemically and biologically. The theoretical chemical synthesis of lactose can be carried out by the equality C 6 H 12 O 6 + C 6 H 12 O 6Û C 12 H 22 O 11 + H 2 O

glucose galactose lactose water

The mechanism of biological formation of lactose in the body of a lactating animal has not yet been fully clarified. If we suggest that lactose is synthesized in the body, then the only source of its synthesis is blood glucose brought to the udder. Glucose is converted into galactose by spatial rearrangement (galactosogenesis). In addition to lactose, milk contains other carbohydrates and their derivatives. Of the monosaccharides (monoses) of milk, glucose and galactose, which are the structural elements of the lactose molecule and its hydrolysis, are of great importance.

1.2 CHEMICAL AND BIOCHEMICAL

PROPERTIES OF LACTOSE.

Lactose belongs to the class of active (reducing, reducing carbohydrates). Possessing mild acidic properties, it binds approximately 2 moles of sodium hydroxide per mole of sugar. Various functional groups in the structure of lactose determine its high chemical activity. The cyclic form of lactose can be converted to aldehyde.

The glycosidic bond between monoses in lactose can be hydrolyzed chemically or enzymatically. Chemical hydrolysis of lactose can be caused by the action of strong acids (eg hydrochloric acid). 1 g of lactose, heated to 100 ° C, is completely hydrolyzed into glucose and galactose within 1 hour in 100 ml of 10% sulfuric acid. Hydrolysis with hydrochloric acid can proceed at low temperatures (below 10 ° C) and when heated. Hydrolysis of lactose is more difficult than hydrolysis of sucrose; in practice, it is believed that lactose is stable in acidic solutions.

In alkaline solutions, lactose is oxidized to saccharin acids, and then tarred - turns brown. Alkaline decomposition of lactose is enolic in nature and its rate depends on temperature. As a result of heating, lactose and its aqueous solutions change significantly, which determines the chemistry of technological modes. Crystals of α-hydrate, when heated to 87 ° C, begin to melt, at 100 ° C it gradually loses crystallization water, and at 110 ° C it becomes anhydrous.

An increase in temperature, an alkaline reaction of the medium, an increase in concentration, the presence of copper and iron ions accelerate the formation of melanoidins from sugar, including from lactose.

In the production of milk sugar, the melonoidin reaction should be avoided as much as possible.

Lactose is relatively easily affected by enzymes produced by microorganisms. The breakdown of lactose is carried out by the action of lactase produced by the intestinal walls and microorganisms, and the enzyme acts on the α - and β forms of lactose.

Theoretically, by the amount of lactic acid in milk, one can judge the degree of decomposition of lactose. Directed hydrolysis of lactose to monose is also carried out by the enzyme β - galactosidase. Lactose is not broken down by the enzyme of brewer's and bread yeast. The fermentation reaction of lactose is the basis for the production of fermented milk products, cheeses. When obtaining milk sugar, fermentation must be excluded.

1.3. USE OF MILK SUGAR.

Milk sugar produced by the industry is used in the preparation of medicines and in the food industry. Depending on the consumer, the dairy industry produces three types of milk sugar:

for medicinal products, refined;

for antibiotics, for technical purposes and for refining - raw sugar;

for the food industry - refined, or food.

Use in production

medical supplies.

In the manufacture of medical preparations, milk sugar is used as an inert filler, diluent or active ingredient. In this case, a completely pure ingredient is refined, which does not affect the medicinal properties of the drug. Quality requirements are specified in a special article of the State Pharmacopoeia.

The lactose content can be determined by calculation (dry matter minus impurities, excluding glucose content): for the production of medicines, it is desirable that lactose comes in polyethylene bags in a ground form and without foreign impurities, bacterially clean: the total number of cells in 1 g, no more than 1000 saprophytic bacteria; the titer of Escherichia coli is not less than 3 g, the absence of bacteria of the Salmonella group and anaerobes.

Compilation of fermentation media.

In the production of antibiotics, one of the main components of fermentation media is milk sugar - raw or crystallized milk sugar (45% lactose). This use of milk sugar is due to the fact that it, slowly fermenting, maintains the reaction of the environment, which is desirable for the development of antibiotics. Sugar should be stable during storage and have a standard composition without foreign inclusions and impurities (especially proteins and heavy metal salts).

Use in the food industry.

Milk sugar in the food industry is used in the production of certain types of caramel, fondant, chocolate and other confectionery products. Lactose stabilizes and improves their color, taste and odor.

In the dairy industry, lactose is used as a seed for crystallization in the production of condensed milk. Use "refined milk sugar, carefully ground into a fine powder, which is sieved through a sieve of not less than 200 mesh, i.e. with 80 cells for 1 running. sieve ".

It has been proven that there is an inverse relationship between the amount of seed and the size of lactose crystals in condensed milk.

Refined lactose for the production of canned condensed milk must meet the following requirements:

Indicators

Characteristic

Refined powder

Without smell

Chlorides

Sulphates

Lactic acid

Copper, tin, lead salts

Not allowed

Crystals size, micron, no more

The size of the crystals for seeding up to 3 - 4 microns is due to the fact that the maximum crystals of lactose in canned milk are equal to 10 - 25 microns.

II... TECHNOLOGICAL SCHEMES FOR PRODUCING MILK SUGAR.

Technological schemes for obtaining each type of milk sugar include a set of techniques and methods for removing non-sugars (ballast substances) from whey. Supersaturated solutions of lactose are needed to isolate milk sugar, which is achieved by thickening the whey. Crystallization of lactose with dehydration of the crystals obtained by centrifugation and drying provides the finished product. If necessary, lactose is recrystallized or purification is improved at the stages of the technological process.

2.1 PRODUCTION OF MILK SUGAR - RAW FROM PURIFIED WHEY.

The initial technological scheme for the production of raw milk sugar included fire evaporation of whey with subsequent isolation and separation of crystals by pressing. A boiler and a lever press were used to carry out the process. Then G. Kutyrin introduced a scheme with evaporation of whey in open boilers with crystallization of lactose in tubs, separation of crystals by exfoliation and drying them in fire-heated dryers. The process was improved by Chebatarev (1934) and employees of the Leningrad Chemical-Technological Institute of the Dairy Industry, introducing A. Fialkov's evaporation in concentrators.

A. Rozanov developed an industrial scheme for the production of raw sugar with the inclusion of special equipment: heaters, vacuum apparatus, centrifuges, filter presses and vacuum dryers. Based on the results of the development of a flow-mechanized line for the production of raw milk sugar (A. Fialkov and I. Neishtadt, 1959), baths for boiling albumin, dryers, and crystallizers were created.

Reagent addition carry out for the coagulation of proteins. They are added to heated whey to acidify the whey to 30 - 35 ° T and deacidify it to curd whey to 10 - 15 ° T.

Whey is acidified with lactic acid, which is formed during the fermentation of lactose. The acidity of specially prepared acid whey reaches 150 - 200 ° T, or 1500 G lactic acid per 100 l... For acidification, you can also use hydrochloric acid and trichloroacetic acid. Sulfuric acid forms insoluble compounds with calcium salts, which reduces the efficiency of evaporation.

Acidification of acid whey and hydrochloric acid are equivalent in efficiency of protein removal. However, sour whey should be pre-prepared and lactose is consumed for the formation of lactic acid, which worsens the yield of the finished product. For acidification 1 T processed whey requires 150 - 200 l sour. Acidification of 1 ton of acid whey, based on the loss of lactose, costs 1 r. 70 k. (L. Sokolova, 1955). In addition, the capacity of tanks or tanks for the preparation of acid whey is usually 5 - 10 tons, i.e. they occupy a significant area.

When acidified with hydrochloric acid, more than two liters (33% concentration) are required per ton of whey. Its cost (Uglich production - experimental plant) is 8 kopecks. When using hydrochloric acid, milk sugar is not consumed. The widespread use of hydrochloric acid in industry, despite its clear advantage over acid whey, is constrained by the difficulties in adding it to whey, which is associated with the toxicity of the acid.

Under cheese whey can be acidified with molasses obtained from previous workings (Kobrin plant of the Brest region, I. Gnatyuk). In this case, no special reagents are required and part of the lactose contained in the molasses is used. The desired acidity of whey after acidification with molasses is 20 - 25 ° T.

Whey is deoxidized with alkali solutions NaOH, Ca (OH) 2, Na 2 CO 3.

When deoxidized with sodium carbonate, whey foams strongly during processing, which limits its use in industry. Calcium hydroxide is also not widely used in industry, which is explained by the laboriousness of the preparation of milk of lime. In addition, in this case the crystallizate tends to thicken, and on the heating surface of the vacuum apparatus appears a significant deposit in the form of milk stone.

Test of the acid-base method (HCl + NaOH) of whey purification carried out at the Uglich production and experimental plant, which previously used acidic (HCl) and salt-lime methods, indicators that as milk sugar does not decrease, but in comparison with the use of the acid method even improves somewhat. Crystallizate retains a fluid consistency, carbon deposits on the heating surfaces of the evaporators are reduced.

The appearance of carbon deposits depends mainly on the presence of calcium, so it is interesting to track its changes during the coagulation of whey protein.

When whey is deoxidized with milk of lime, the amount of calcium in the purified whey increases. Consequently, a part of the calcium introduced into the whey remains in the solution, contributing to the further evaporation of precipitates on the heating surface of the vacuum apparatus and the crystallizate thickening during storage. Part of the calcium remains in the serum after the calcium chloride coagulation method.

The studies carried out confirm the feasibility of the acid-base method of coagulation using sodium hydroxide solution for deoxidation.

The amount of reagents required to change the acid serum can be calculated using the formula:

K p * K n

where K p is the number of reagents for changing the acidity of the serum;

K p - the amount of reagents by which it is necessary to change the acidity of the serum;

Кн - the value of degrees by which it is necessary to change the acidity of the whey;

K f - the value of degrees by which the acidity of the serum changed in the preliminary sample.

Cleaning serum is carried out after treatment with reagents. It is left to settle the protein flakes for 1 - 1.5 hours. Part of the protein flakes floats (especially when processing fresh whey), and some settles into the conical part of the bath. The end of the sediment is judged by the transparency of the whey, taking into account the previous workings. For control, it is recommended to drain the serum beforehand, observing the color of the liquid. The serum is drained by gradually lowering the movable tube or through a branch pipe installed at the level of the albumin milk sediment.

After settling, the whey is filtered through a cloth or centrifuged in purifiers. The cycle of the cleaner depends on the degree of preliminary settling (it is determined practically). Usually, up to 8 tons of settled whey (two baths) can be passed through one purifier with a capacity of 5000 l / h. Care should be taken to lubricate the cleaner as it operates at elevated temperatures (85 - 90 ° C).

Whey cleaning is collected in an intermediate container (tank) made of stainless steel or enameled, from where it is sent to thickening.

Thickening serums are carried out on vacuum apparatus. The apparatus for thickening whey under vacuum must be hermetically sealed with the supply of heat and removal of air from it (vacuum) to the required boiling point. The degree of vacuum is expressed in terms of absolute pressure, or vacuum. Secondary, or juice, steam formed during the boiling of whey condenses upon contact with cold water or a wall cooled by water. The air entering the apparatus with serum and through non-density is removed by steam and mechanical vacuum pumps. Only stainless steel evaporators are used.

Crystallization lactose is carried out taking into account the quality of the syrup for long-term (up to 35 hours) or accelerated (up to 15 hours) modes. Temperatures can be used to control the drift of the process. The correctness of the process can be judged by the shape (pyramid) and size (on average 0.5 mm) of the crystals, the lactose content in the molasses and the consistency of the crystallizate.

The design of the crystallizer ensures the implementation of all technological operations of the process of separating lactose from syrup.

Crystallizate, freed from flocculent protein sediment and washed with water, for centrifugation on centrifuges of a filter type, separation factor exceeds 500. In the production of milk sugar, a centrifuge OTsS of a filter type is used, of periodic action with manual top discharge of the sediment.

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Milk sugar is the sweetness of Soviet children who were ready to give anything for it. Those days are long gone, and the choice of sweets has become so huge that no one even thinks about cooking yummy at home.

Probably, each of us is a mother or grandmother who cooked milk sugar. So why not try making it yourself? It's simple and easy, but very tasty.

What do we need for the process of preparing this wonderful delicacy?

• Three glasses
• A glass of milk.
• A tablespoon of butter.
• Raisins and peanuts (or walnuts) - optional.

The amount of the main ingredients (milk and sugar) can be changed, but the ratio of 1: 3 should be mandatory.

Cooking steps

We put all the ingredients in a previously prepared and washed container in which you are going to cook milk sugar. A deep one is well suited for this. We put the dishes on the stove over a small fire. As soon as the milk sugar starts to boil, reduce it and leave to cook the treat until fully cooked. But at the same time, do not forget to constantly interfere so that our sweetness does not burn.

Please note that when preparing this yummy it is very important that the sugar does not dissolve completely, otherwise it will turn out not at all what you wanted. It must be crystals.

Now you need to check the readiness of the milk sugar. To do this, you need to drop a little of the resulting mixture onto a plate and after a while see if it will drain from it or not. If it has frozen, then the boiled sugar is ready, if not, then it is necessary to boil it more.

Then take a deep plate and brush it with a layer of butter. If you want your treat to look like a store sherbet, then put roasted peanuts or raisins (or both) on the bottom and cover with boiled sugar. Everything, now it remains to wait until it cools down. The sweetness of the Soviet kids is ready. After cooling down, gently pry the entire mass with a knife and cut it into pieces.

For lovers of something unusual, you can prepare fruit sugar (the same boiled, but with the addition of fruit peels).

To do this, you will need:

Place a skillet over medium heat and pour a quarter glass of milk into it. Then add sugar and bring everything to a boil. But remember to stir the mixture periodically. We are waiting for all the liquid to evaporate. The sugar should be crumbly.

At this time, we will chop the very finely washed orange peel. You can use kitchen scissors to do this. After the sugar starts to brown, you need to stir it continuously so that it cooks evenly. Then pour the rest of the milk into it (about 3/4 cup) and put it in. Continue to cook the sugar until all the liquid has evaporated.

After that, put the resulting mixture on a plate greased with vegetable oil and let it cool. Then we also cut it into pieces or just break it.

thanks

Lactose is an organic chemical compound that belongs to the group of carbohydrate saccharides. The name of this saccharide comes from the Latin word lactis, which in translation means "milk". The saccharide got this name due to the fact that it is contained in milk and dairy products, therefore the term "milk sugar" is a synonym for lactose.

Composition of lactose

Lactose is disaccharide, that is, it consists of two elementary sugars, which are the minimum structural units. Any complex carbohydrate (for example, starch, lactose or cellulose) breaks down into monosaccharides, which are absorbed into the bloodstream and used by the body for various needs.

Since lactose is composed of two monosaccharides (glucose and galactose), then when it enters the human body under the action of digestive enzymes, it is on them that the whole compound breaks down. As a result of the breakdown of lactose into glucose and galactose, the latter are absorbed into the bloodstream and utilized by the cells of the human body. The enzyme that breaks down lactose into galactose and glucose in the digestive tract is called lactase.

Lactose - formula

The general chemical formula of lactose is as follows - C 12 H 22 O 11. This disaccharide consists of two monosaccharides - glucose and galactose. The figure below shows the spatial formula of lactose, which shows two cyclic monosaccharides linked together into a single chemical compound using an oxygen molecule.

Chemical properties

From a chemical point of view, lactose belongs to the class of reducing carbohydrates, which are capable of donating electrons with the rupture of their own oxygen bond. Lactose is characterized by the properties of a weak acid, therefore it is able to react with sodium hydroxide (caustic soda). One mole of lactose can neutralize two moles of sodium hydroxide. In general, lactose is a chemically quite active substance, since there are alcohol functional groups in its structure, and the molecule is also capable of taking the form of an aldehyde.

The connection between the molecule of glucose and galactose in the lactose compound is carried out through oxygen, and is called glycosidic. Taking part in chemical reactions, lactose can break down into monosaccharides precisely due to the breakdown of the glycosidic bond. The breaking of this glycosidic bond can be carried out under the action of special enzymes (lactase), or by hydrolysis in solutions of strong acids. Most often, sulfuric and hydrochloric acids are used for the chemical hydrolysis of lactose, and the rate of this process depends on the temperature. The higher the temperature, the faster the hydrolysis of lactose occurs under the action of acids.

When lactose is placed in solutions of alkalis (for example, caustic soda), it decomposes to acids with preservation of the saccharin structure. This means that alkalis lead to the breakdown of lactose into two monosaccharides, with the formation of an active acid group in each of them, which converts the compound into an acid. The process of alkaline hydrolysis of lactose depends on the temperature regime.

Enzymatic hydrolysis of lactose is carried out by lactases or beta-galactosidase, which are produced by microorganisms of the normal intestinal microflora.

In addition to hydrolysis, lactose undergoes a fermentation process, as a result of which a variety of fermented milk products and cheeses are obtained.

Lactose undergoes a melanoidin reaction, also known as the Maillard reaction. Melanoid reactions consist in the formation of various compounds from sugars, in this case lactose, in combination with peptides, amino acids, etc. These compounds are called melanoids because they are dark in color. The mechanism of these reactions is very complex, proceeding with numerous intermediate stages. As a result of melanoidin reactions, various substances can be formed from lactose (for example, furfural, oxymethylfurfural, acetaldehyde, isovaleric aldehyde, etc.), which give taste and characteristic odor to milk processing products.

Application

Lactose is widely used today. It is used in the following industries:

• technological processes of industrial food preparation;
• preparation of microbiological media for growing cultures of cells, tissues or bacteria;
• analytical chemistry;
• feed vitamins;
• infant formula for artificial feeding;
• substitutes for breast milk.

Today, the most widespread use of lactose for the manufacture of baby food and various milk substitutes. In the process of baking bread, lactose is used to form a beautiful brown crust on the surface of products. Confectioners use lactose to improve the properties and flavor of the caramel.

Also, lactose is an essential component of chocolate, condensed milk, marmalade, jams, biscuit dough, sweets, meat and diabetic products. It is usually added to foods along with regular sugar, and the optimal ratio is 1: 1. The addition of lactose to meat products eliminates the bitter taste and reduces the salinity and also extends the shelf life. It is also added to vodka in order to enhance and soften the taste of strong alcoholic beverages.

The addition of lactose together with sugar to preserves, jams, marmalade and candies sets off and enhances the taste of the finished product. In addition, it is capable of enhancing the natural odor, therefore it is used for the production of various flavors and aroma additives.

Lactose is an essential component of lactulose, which is a laxative and is also used for the production of dietary supplements used for the treatment and prevention of dysbiosis.

The biological benefits of lactose

Lactose is an essential component for the synthesis of various substances that impart viscosity to saliva. It also enhances the production of vitamin C and B vitamins. Once in the intestine, lactose promotes the absorption and maximum absorption of calcium.

The main property of lactose is that this carbohydrate is a substrate for the reproduction and development of lactobacilli and bifidobacteria. And lactobacilli and bifidobacteria normally form the basis of normal intestinal microflora. That is, lactose is necessary for the prevention and treatment of various dysbiosis.

In addition, lactose has a positive effect on the development of the central nervous system in children. In adults, it is a powerful stimulant of the nervous system. Also, lactose is a good prophylactic agent that prevents the development of cardiovascular diseases.

Products containing lactose

Lactose enters food in two ways - natural and artificial. In the natural pathway, lactose is simply a component of a common natural product. And with the artificial way, it is added to food products during their production, according to the recipe.

So, lactose as a natural component is found in all dairy products, such as:

• whole milk or milk powder;
• whole or dry whey;
• cheeses;
• sour cream;
• yoghurts;
• butter;
• koumiss;
• cottage cheese, etc.

As an essential component, lactose is added to the following foods during their production:

• sausages and sausages;
• ham;
• jam, jams, preserves, marmalade;
• instant soups;
• bread and baked goods;
• ice cream;
• breadcrumbs;
• biscuit dough and products made from it (cakes, pastries, etc.);
• croquettes;
• industrial sauces (ketchup, mustard, mayonnaise, etc.);
• nut butter;
• flavor enhancers;
• sweeteners in various semi-finished and finished products;
• condensed milk;
• coffee cream;
• loose spices (for example, for potatoes, for fish, for meat, etc.);
• bouillon cubes;
• chocolate and chocolate icing;
• sucking sweets;
• chewing gum;
• cocoa powder;
• biologically active additives (BAA);
• semi-finished products for baking (donuts, puddings, etc.);
• instant mashed potatoes;
• an auxiliary component of some tablets.

Lactose free products

The following products of natural origin do not contain lactose, as well as, accordingly, numerous semi-finished products from them (or even ready-to-eat):

• fruits;
• vegetables;
• coffee;
• vegetable oils;
• pasta;
• soy beverages (such as soy milk);
• soy cheese and soy meat;
• raw meat and fish;
• egg;
• legumes;
• cereals (wheat, buckwheat, corn, etc.);
• fruit and vegetable juices;
• nuts;
• natural alcoholic beverages (for example, wine, beer, etc.).

Lactose Free Blends

Almost every corporation that produces infant formula has a wide range of products. Among the various options, there are almost always lactose-free formulas that are necessary for children with milk sugar intolerance. In mixtures without lactose, its content is close to zero, that is, there are trace amounts of this substance. So, lactose-free formulas are available in the lines of the following baby food manufacturers:

• Grandma's basket;
• Semper;
• Lemolak;
• Humana;
• Nutrilak soy;
• Nutrilon;
• Bilact;
• Friso;
• Similac.

Lactose-free formulas are prescribed for children who cannot tolerate mother's milk, which contains this sugar without fail. In such situations, it is often necessary to stop breastfeeding and switch to lactose-free baby food. Unfortunately, lactose-free formulas have low palatability, so the child may refuse to eat them. In this case, only severe hunger will force the baby to accept the offered food.

Today, lactose intolerance is amenable to therapy, so do not think that the child will have to constantly eat lactose-free formulas. However, during the period of treatment and preparation of the baby for full feeding, you will have to use such mixtures for baby food. After reaching six months, the child can receive complementary foods, which can replace lactose-free formulas. However, it is better to prepare cereals and purees on the basis of such mixtures without lactose, adding fructose to them to improve the taste.

While feeding a child with a lactose-free formula for some time, he may develop indigestion (for example, colic, flatulence, diarrhea, discoloration of stools). If before that the child tolerated food normally, and the parents continue to give him the same product without replacing it with another mixture, then dysbiosis may occur. Sometimes the series of mixtures are updated, and the composition remains the same, but the child's reaction is completely different. In such a situation, it is worth changing the mixture.

The child should be transferred to lactose-free mixtures in stages. Usually, pediatricians recommend adhering to the following scheme:
1. On the first day, 30 ml of lactose-free mixture is injected for one feeding along with the usual diet.
2. On the second day, a lactose-free mixture is administered for any two feedings, 30 ml each.
3. On the third day, two feedings are completely carried out with a lactose-free mixture.
4. On the fourth day, the child is completely transferred to a lactose-free mixture.

Lactose intolerance in newborns, children and adults - a general characteristic

Under the term lactose intolerance means such a state of the human body in which it is not able to digest this carbohydrate. Usually, lactose intolerance is caused by a deficiency in the enzyme lactase, which breaks down milk sugar into glucose and galactose. This manifests itself in digestive disorders of varying severity, such as diarrhea, flatulence, colic and other symptoms that appear 30 to 40 minutes after drinking whole milk.

Lactose intolerance can occur in people of any age, but it is more common in adults. This is due to the fact that as a person grows up, he stops feeding exclusively on breast milk, and lactase is no longer produced in his body in sufficient quantities. As a result, a person ceases to tolerate milk. Most often, such a physiological intolerance to milk in populations of people of the Caucasian race is formed in children by the age of 9 - 12 years. However, many people retain the ability to produce lactase into old age and therefore tolerate milk normally.

Unfortunately, lactose intolerance extends beyond the ability to digest whole milk. People suffering from such an intolerance to milk sugar cannot eat cottage cheese, ice cream, and homemade cheeses.

Sometimes lactose intolerance occurs in newborns or young children, which is also due to a deficiency of the enzyme lactase. Basically, this enzyme deficiency is due to genetic factors. So, the best milk tolerance, which is preserved in adulthood, is observed among white Europeans, especially among residents of the north of the mainland (Danes, Dutch, Swedes, Finns, British). Among the representatives of these ethnic groups, lactose intolerance occurs only in 1 - 5% of adults. Among the French, Germans, Swiss, Austrians and Italians, there are already more people suffering from lactose intolerance: from 10 to 20%. But among carriers of Asian genes (Indians, Chinese, Kazakhs, residents of Southeast Asia), 70 - 90% of adults suffer from lactose intolerance.

Typically, children of ethnic groups who tolerate lactose well rarely suffer from its deficiency. But children with genes of ethnic groups who do not tolerate lactose can suffer from its intolerance almost from birth. For example, 90% of Chinese people begin to suffer from lactose intolerance by 3 to 4 years. In Russia, the prevalence of milk intolerance varies depending on the region and the genetic characteristics of the living population.

In children under six months, functional lactose intolerance is often found, which is associated with traumatic damage to the intestine. In this case, trauma to the intestinal mucosa can occur under the influence of allergens, one of which is milk protein. When milk protein is allergic, 60% of these children are cross-allergic to soy protein.

Also, intestinal trauma can occur against the background of gastritis, dysbiosis, antibiotic therapy, etc. All these situations lead to a deficiency of lactase, which is simply not produced in the required amount. In such a situation, it is necessary to continue feeding the child with regular formula or breast milk, but slightly increasing their fat content. To do this, add a few tablespoons of olive oil to the mixture, and while breastfeeding, you should use the following method: before giving a breast to the baby, express about a third of the milk so that the baby sucks the last portions from the breast. The fact is that the last 20% of milk is the fattest, and the first 20% is the most fat-free.

The degree of lactose intolerance can vary from complete to partial, or almost invisible. The degree of intolerance is determined by lactase deficiency. If a child or an adult has a slight lactase deficiency, then he may not suffer from lactose intolerance at all and quite calmly consume whole milk.

Lactose intolerance should not be confused with milk allergy. These are completely different states of the body. If lactose intolerance for a person who drank milk ends in indigestion or poisoning that is not life threatening, then the allergy can also be fatal. If you are allergic to milk, you should not eat even the minimum amount of products that contain it.

Lactose intolerance: symptoms, drugs, diets - video

Lactose deficiency

Two terms are used to describe the condition that occurs when lactose breakdown is impaired:
1. Lactase deficiency.
2. Lactose intolerance.

Lactase deficiency - This term reflects a deficiency of an enzyme (lactase) that breaks down lactose. And the term "lactose intolerance" reflects the physiological condition arising from the inability to normally digest and assimilate milk sugar. Thus, the two terms - "lactase deficiency" and "lactose intolerance", refer to the same condition, only describing it from different points of view. Since the name of milk sugar "lactose" is very similar to the name of the enzyme that breaks it down "lactase", people often pronounce the term "lactase deficiency" as "lactose deficiency".

Lactose Intolerance - Causes

As stated above, lactose intolerance is caused by genetic factors. The more Caucasian genes a child has, the lower the likelihood of developing lactose intolerance. Accordingly, the more Asian genes a child has, the higher the likelihood of developing intolerance. Congenital lactose intolerance occurs primarily in Asians.

There are cases of functional lactose deficiency, which are associated with impaired lactase production, regardless of genetic factors. Usually this phenomenon is a consequence of any process that disrupts the normal functioning of intestinal cells. So, a similar phenomenon occurs in people suffering from dysbiosis, enteritis, gastritis and other diseases of the gastrointestinal tract. Even viral infections, such as the flu, can injure the intestinal mucosa. As a result, with these pathologies, the bacteria of the normal microflora are not able to produce the required amount of lactase, as a result of which a person develops lactose intolerance. However, after curing the pathology of the digestive tract or eliminating a condition that disrupts the functioning of the cells of the small intestine, lactase again begins to be produced in sufficient quantities, and lactose intolerance disappears without a trace.

With age, the level of lactase production decreases as a person switches to a mixed diet. The degree of decrease in lactase activity will determine the degree of lactose intolerance in the future. But the rate and degree of decrease in lactase activity is largely determined by genetic factors. For example, 90% of Chinese children suffer from lactose intolerance by the age of 3-4 years, while in white Europeans it is produced in the same form only by the age of 25.

Lactose intolerance - symptoms

Symptoms of lactose intolerance usually appear 30 to 40 minutes after eating food containing milk sugar. So, lactose intolerance can cause the following symptoms:

• vomiting (rare);
• cramping abdominal pain (cramping or colic);
• bloating due to increased gas production (flatulence).

In infants, lactose intolerance can manifest as constipation or frequent bowel movements with semi-liquid, green, frothy stools. The child may be restless and whiny after eating.

Analysis for lactose - diagnosis of intolerance

Today, there are several types of laboratory tests that can confirm lactose intolerance. So, the analyzes, according to the results of which it is possible to judge the presence of lactose intolerance, include the following:
1. Small bowel biopsy.
2. Lactose curve.
3. Hydrogen breath test.
4. Analysis of feces for carbohydrates.
5. Coprogram.

Small intestine biopsy

So, a biopsy of the small intestine is the most accurate method for diagnosing lactose intolerance. For the analysis, several microscopic pieces of the mucous membrane of the small intestine are taken, on which the activity of the enzyme, lactase, is determined. If the activity of lactase is reduced, then the person has lactose intolerance. This method is used very rarely for the diagnosis of lactose intolerance in children, since it is associated with a heavy and traumatic sampling of material for research (a biopsy is taken under general anesthesia).

Lactose curve

Lactose Curve - This method is similar to the glucose curve. To plot the curve, you need to take a blood test for lactose in the morning, on an empty stomach. Then the person takes some amount of lactose, and blood is taken several times over the course of an hour to determine the concentration of milk sugar. Then build a graph of changes in the concentration of lactose in the blood depending on the time elapsed after its intake.

After constructing the lactose curve, it is compared with the glucose curve, and based on the relative position of the graph, a conclusion is made about the presence or absence of lactose intolerance. If the lactose curve passes on the graph below the glucose curve, then there is an insufficient breakdown of lactose, that is, lactose intolerance.

The information content and accuracy of the lactose curve is not very high, but this test is more reliable than the widespread and popular analysis of feces for carbohydrates. But it is very difficult for an infant to construct a lactose curve, since you will have to give him only lactose on an empty stomach, and then take blood from a finger several times.

Breathing hydrogen test

Along with stool analysis for carbohydrates, it is the most common method for diagnosing lactose intolerance in children. Using a special device, the concentration of hydrogen in the exhaled air is determined some time after a person has taken lactose. This method is not informative for children under 3 months of age, since age norms for hydrogen concentration have not been determined for them.

Stool analysis for carbohydrates

Stool analysis for carbohydrates is the most common and popular method for diagnosing lactose intolerance in children. However, this test is not very informative, since it gives a huge number of false positive and false negative results. In addition, the appearance of carbohydrates in the stool and a decrease in its pH depends on many reasons, one of which may be lactose intolerance.

So, firstly, the norms for the content of carbohydrates in the feces of children early age currently absent. There are reference values ​​that have been found out empirically and taken as options, within which the concentration of carbohydrates in the feces of children can fluctuate. For example, today it is accepted that the amount of carbohydrates in the feces should not exceed 0.25%. However, a number of research institutes studying this problem give other values ​​for the age norm:

• up to 1 month - 1%;
• 1 - 2 months - 0.8%;
• 2 - 4 months - 0.6%;
• 4-6 months - 0.45%;
• over 6 months - 0.25%.

In addition, this technique allows you to easily determine the presence of carbohydrates in the feces. But it can be lactose, and glucose, and galactose, therefore it is impossible to say that the content of lactose is increased. Therefore, this test cannot accurately confirm the presence of lactose intolerance. Its result can only be considered in conjunction with other analyzes and symptoms that the child has.

Coprogram

The coprogram allows you to determine the acidity of the stool, as well as to identify what substances are contained in the stool. For the diagnosis of lactose intolerance, the acidity of the feces and the content of fatty acids are important. With lactose intolerance, the stool reaction becomes acidic, the pH decreases from normal 5.5 to 4.0. Also, with lactose intolerance, the concentration of fatty acids in the feces increases.

Allergy to lactose

Allergy to lactose, as such, does not exist. There may be lactose intolerance and milk allergy. These two conditions are often confused, but allergies and intolerances are fundamentally different pathologies. Milk allergy is associated with proteins, and lactose intolerance is associated with the presence of a sugary carbohydrate.

If you are allergic to milk, it should not be consumed in principle, even a small sip. You should also avoid any foods that contain milk powder or whey powder. But with lactose intolerance, milk and dairy products can be consumed, but in limited quantities, since a person's condition depends on the activity of lactase and the amount of food eaten with lactose.
Allergy to milk protein is manifested by the following symptoms:

• difficulty breathing;
• a feeling of tightness in the throat;
• discharge of mucus from the nose;
• swelling of the eyelids and eyes;
• vomit.

Lactose free milk

People who suffer from lactose intolerance can drink special milk, which is produced by many of the leading concerns working in this field. On packages with such milk it is indicated - "lactose-free". This means that all the lactose of such milk has undergone breakdown into glucose and galactose by the enzyme lactase. The lactose breakdown process was simply carried out in vitro. That is, lactose-free milk contains ready-made products - glucose and galactose, into which it is normally broken down in the human intestine. As a result, a person suffering from lactose intolerance receives substances already ready for assimilation - glucose and galactose, which are well absorbed in the intestines.

Where can I buy?
Today, lactose-free milk is sold in large retail chains or specialty stores. Such milk is produced by large concerns, for example, Valio, President, Parmalat, etc. In addition, lactose-free milk can be ordered with delivery through various online stores.

Lactose free protein

Many athletes consume a variety of protein supplements to help them grow muscle mass and train harder. However, many proteins contain lactose, which creates certain difficulties. After all, many people in adulthood suffer from lactose intolerance, so they cannot eat foods containing milk sugar. Especially to meet the needs of this category of people, lactose-free proteins have been developed and produced.

To date, the following lactose-free proteins are available on the domestic market for sports nutrition and biological supplements:
1. Protein Hydrolysis - Optimum Platinum Hydrowhey;
2. Whey Protein Isolates:

• Iso-Sensation - Manufacturer of Ultimate Nutrition - contains a small amount of lactose combined with the enzyme lactase, which quickly ferments existing milk sugar;
• ISO-100 from Dymatize
• Pure Whey - made by Prolab - the protein is completely lactose free;
• Zero Carb - manufacturer of VPX - fast-digesting protein;

3. Egg whites:

• Optimum Gold Standard 100% Egg;
• Healthy "N Fit 100% Egg Protein;
• MRM All Natural Egg White Protein;

4. Soy proteins:

• Optimum 100% Soy Protein;
• Universal Advanced Soy Protein;

5. Combined vegetable proteins:

• Arizona Nutritional Sciences NitroFusion - Contains protein isolates from peas, brown rice, artichoke. Also contains BCAAs and L-Glutamine;
pancreas.

Lactase baby should be given to the baby before each feeding. It is best to give half a capsule 4 to 5 times a day. Large doses of the enzyme can cause constipation.

Lactase baby helps the absorption of lactose, relieving the symptoms of lactose intolerance. That is, the child does not worry after eating, abdominal pain, bloating and increased gas production disappear.


Lactose tablets

Today, lactose is often used as an auxiliary component in many tablet form drugs. Lactose is essential for efficient tablet compression. Therefore, if a person suffers from lactose intolerance, then he needs to carefully read the composition of the tablets and avoid taking medications containing milk sugar. In case of an urgent need to take pills containing lactose, against the background of its intolerance, you should take the enzyme preparation Lactase baby.

Lactose is found in the following common medicines:

• Ganaton;
• Drotaverin;
• Itomed, etc.
Before use, you must consult a specialist.

If a few years ago milk was considered one of the most useful food products, today the situation has changed, primarily due to the fact that it contains lactose. The benefits and harms of this substance have long been studied by scientists and nutritionists, but the controversy about it still does not subside. To understand whether you need to give up your favorite product (and not only from it), you need to understand the properties of lactose. Young parents and people who experience discomfort after consuming dairy products should pay special attention to this point.

Characteristics of lactose

Lactose is a naturally occurring organic compound that belongs to the group of carbohydrate saccharides. The substance is present in all dairy products, which is why people increasingly call it "milk sugar". Despite the fact that the existence of lactose was known several centuries ago, its effect on human health has attracted the interest of scientists only recently. This is especially important during the period of feeding newborn babies, who sometimes have an intolerance to the product.

Lactose, after entering the body, is not absorbed, but is split into components - glucose and galactose. This happens under the action of a special enzyme, lactase. The substance, unique in its properties, was found in minimal quantities even in almonds, turnips and cabbage. The chemical has many beneficial properties, which is why food manufacturers are increasingly adding it to their products.

The beneficial properties of lactose

Today, lactose is found not only in traditional dairy products. It is often found in nougat, powdered milk mixtures, creams, cream, baked goods, yoghurts, etc. Such popularity of the substance is due to the impressive list of its beneficial properties:

• It is an excellent source of energy and gives such qualities to the entire product.

Tip: Supporters of some modern nutrition systems call for completely abandoning milk sugar and replacing it with plant analogues. In some cases, this does indeed affect human health in a positive way. But there are situations in which such changes lead to negative consequences. When deciding in favor of fashion trends, you need to listen to the reaction of your body.

• Lactose is ideal food for the beneficial lactobacilli that inhabit the intestines. Drinking milk and all other products restores or improves the problem microflora.
• Milk sugar even has a positive effect on the nervous system. It is not for nothing that the people use an excellent means to raise the mood - a glass of lukewarm milk. And if you drink a warm drink before bedtime, a full and high-quality rest is guaranteed.
• The chemical composition and physical properties of lactose trigger effective prevention of diseases of the cardiovascular system.
• Another substance helps to strengthen immunity, increases the body's resistance to the negative effects of external factors.
• We must not forget that lactose is necessary for the normalization of calcium metabolism. It also contributes to the normal absorption of vitamins B and C by the intestine.

In general, according to experts, lactose is a useful and necessary substance for the body from all points of view. The potential harm of a chemical compound is noted only in case of intolerance. Fortunately, in Europeans, such a feature of the body is extremely rare.

Harm to lactose and its intolerance

In some people, the body lacks the enzyme lactase, which is supposed to break down lactose into its constituents. Sometimes it is produced in the required volume, but it turns out to be inactive. If the substances in milk sugar are not absorbed by the body as needed, this can provoke the development of such problems:

1. Lactose builds up in the intestines, causing fluid retention. Against this background, diarrhea, flatulence, bloating and uncontrolled gas production may occur.
2. In cases where lactose is absorbed too quickly by the mucous membrane of the small intestine, decay products begin to be released into its cavity. In form, these are toxins that can cause poisoning in the body. As a result, the person begins to show symptoms that resemble food allergies.
3. Milk sugar, which has not been digested and excreted by the intestines, becomes a breeding ground for pathogenic bacteria. These putrefactive processes can negatively affect health.

The cause of lactase deficiency in the overwhelming majority of cases is a genetic predisposition to pathology and it manifests itself even in childhood. But in some cases, the body's synthesis of the enzyme lactase slows down with age. In this case, the diagnosis of acquired deficiency is made.

Some people think that lactose intolerance and milk allergy are different names for the same diagnosis. In fact, these are completely different conditions, each of which needs special treatment and can lead to the development of various unpleasant consequences. If a person who is lactose intolerant drinks milk, in the worst case, he will get off with mild food poisoning. With an allergy to a drink, everything will be much worse, even the likelihood of a fatal outcome is not excluded.

You don't have to give up your favorite foods until you get an accurate diagnosis. This should be done by a specialist, after conducting a series of analyzes and studies. According to the results of the examination, the patient can be assigned a special diet, the composition of which depends on the intensity of the production of the desired enzyme by the body.

Use of lactose in dietetics

Today, few people follow how much milk and dairy products they consume per day. Nutritionists recommend paying attention to this point if you want to get rid of a number of unpleasant conditions and improve the quality of life. According to experts, the daily norm of lactose and milk for children and adults looks like this:

• Children should drink about 2 glasses of milk per day or replace it with the same volume of milk products.
• For adults, the first indicator should be doubled, and the second one and a half.
• The daily intake of lactose is 1/3 of the daily intake of glucose. If the age requirement for glucose is 150 g, then for lactose it is 50 g.

1. A lack of substance will be indicated by apathy, lethargy, bad mood, and malfunctioning of the nervous system.
2. Excess lactose manifests itself in the form of loose stools or constipation, flatulence, bloating, allergies and general signs of body poisoning.

Modern women and men are increasingly turning to a diet rich in lactose. It is used to cleanse the body, get rid of extra pounds and strengthen the immune system. rich in minerals, carbohydrates, proteins and fats, they are great at satisfying hunger. It is noteworthy that lactose does not provoke the release of insulin into the blood, therefore it cannot cause weight gain. The approach is best used in the form of a mono diet, as it will give quick and obvious results.

It should be borne in mind that specialized dairy products, which do not contain lactose, are not able to provide the same effect. In them, milk sugar is replaced with regular sugar, which provokes weight gain.

Features of the selection of products for lactose intolerance

When composing a diet for lactose intolerance, you need to remember the following nuances:

1. It is not necessary to give up milk, it is enough to purchase its adapted analogue, which does not contain milk sugar. The product, contrary to popular belief, is absolutely harmless to adults and children. Moreover, it contains all the other substances necessary for the body.
2. You should not give up the most common hard cheeses. They are well tolerated by the body and with a lack of lactase. But in the case of soft cheeses and cottage cheese, you will have to look for specialized products.
3. It is important to remember that the fatter the product, the higher the lactose index in it. But the longer it ripens, the less milk sugar remains in it.
4. If desired, today you can find cream, yoghurts and other lactose-free fermented milk products. They taste no different from traditional counterparts, so there is no need to deny yourself your favorite ingredients of the diet.

If you carefully study the properties of lactose, it becomes clear that the body needs it at all stages of its development. Do not think that milk should be drunk only in childhood, during the formation of the skeleton and teeth. For adults, it is equally necessary to stimulate brain activity and a surge of energy. In old age, it is advisable to reduce the volume of consumed products, but you should not abandon them completely if there is no indication for this.