|Title||The quality of low lactose milk is affected by the side proteolytic activity of the lactase used in the production process|
|Author(s)||Troise, Antonio Dario; Bandini, Enrica; Donno, Roberta De; Meijer, Geert; Trezzi, Marco; Fogliano, Vincenzo|
|Source||Food Research International 89 (2016). - ISSN 0963-9969 - p. 514 - 525.|
Food Quality and Design
|Publication type||Refereed Article in a scientific journal|
|Keyword(s)||Amadori products - Amino acids - Low lactose milk - Maillard reaction - Off flavors|
Lactose intolerance syndrome can be efficiently tackled consuming low lactose products. Lactase is the key tool to manufacture low lactose milk (LLM): its addition during milk processing can be done in batch, i.e. before thermal treatment, or directly in pack after sterilization. In this paper data on sensory properties, Maillard Reaction products (MRPs) and free amino acids formation were obtained on six commercial Italian LLMs over six months storage. They showed that the side proteolytic activity of lactase caused the release of amino acids with a significant higher MRPs and off-flavors formation in four out of five samples produced by adding the enzyme in the pack after thermal treatment. We concluded that the in pack addition of lactase after milk sterilization can have negative sensorial and nutritional consequences mainly related to the enzyme side proteolytic activity especially for prolonged storage time.