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.
Participants exhibited improved tolerance with lactose-free milk powder compared to regular milk.
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...