2017
Dynamics of lactose changes during ripening of Edam cheese
VORLOVÁ, Lenka, Lenka PROKOPOVÁ, Jan POSPÍŠIL, Petr TICHOVSKÝ, Zuzana DERFLEROVÁ BRÁZDOVÁ et. al.Základní údaje
Originální název
Dynamics of lactose changes during ripening of Edam cheese
Autoři
VORLOVÁ, Lenka (203 Česká republika), Lenka PROKOPOVÁ (203 Česká republika), Jan POSPÍŠIL (203 Česká republika), Petr TICHOVSKÝ (203 Česká republika), Zuzana DERFLEROVÁ BRÁZDOVÁ (203 Česká republika, garant, domácí) a Kateřina BOGDANOVIČOVÁ (203 Česká republika)
Vydání
Potravinarstvo Slovak Journal of Food Sciences, Praha, HACCP Consulting, 2017, 1338-0230
Další údaje
Jazyk
angličtina
Typ výsledku
Článek v odborném periodiku
Obor
30304 Public and environmental health
Stát vydavatele
Slovensko
Utajení
není předmětem státního či obchodního tajemství
Odkazy
Kód RIV
RIV/00216224:14110/17:00098950
Organizační jednotka
Lékařská fakulta
Klíčová slova anglicky
lactose; lactose intolerance; enzymatic method lactose determination; cheese Edam
Štítky
Příznaky
Mezinárodní význam, Recenzováno
Změněno: 22. 3. 2018 15:17, Soňa Böhmová
Anotace
V originále
The published data show that milk and dairy products are an important part of the diet in the European population and the population of North America, where they cover from 20 to 30% of protein, 15% of lipids and about 80% of calcium from food sources. The exclusion of milk and dairy products from human diet due to lactose intolerance (approximately 75% of the global population are lactose malabsorbers) can cause very serious health consequences. From a public health point of view, it is therefore extremely important for diary products to capture all the facts about the fluctuation process or rather reduction of lactose content during dairy production technology. The aim of our study was to determine the lactose in various stages of Edam cheese ripening, to assess its suitability for consumption on the afflicted population. For the determination of lactose (day of production, first, second and sixth month of storage) the reference enzymatic method using the enzymatic set Megazyme International Ireland with a detection limit of 0.00296 g.100 g-1was applied. This set is intended for determination of lactose in samples presented as low-lactose or lactose-free products and is based on the hydrolysis of lactose to D-galactose and D-glucose by the enzyme beta-galactosidase. After the subsequent oxidation of galactose, the amount of formed NADH (stoichiometrically related to the amount of lactose contained in the sample) is measured in a spectrophotometer at 340 nm. According to current legislation, the lactose-free product must contain less than 10 mg of lactose per 100 g or 100 mL of the consumed product, while a product that contains up to 1 g of lactose in 100 g or 100 mL of the product consumed is considered as a product with low lactose content. The study results showed that even after one month of storage Edam cheese can be, according to current national and EU legislation, designated as a lactose-free food. This means that the consumer receives a lactose-free product whenever buying this type of cheese.