Dynamics of lactose changes during ripening of Edam cheese

J 2017

Dynamics of lactose changes during ripening of Edam cheese

VORLOVÁ, Lenka, Lenka PROKOPOVÁ, Jan POSPÍŠIL, Petr TICHOVSKÝ, Zuzana DERFLEROVÁ BRÁZDOVÁ et. al.

Basic information

Original name

Dynamics of lactose changes during ripening of Edam cheese

Authors

VORLOVÁ, Lenka (203 Czech Republic), Lenka PROKOPOVÁ (203 Czech Republic), Jan POSPÍŠIL (203 Czech Republic), Petr TICHOVSKÝ (203 Czech Republic), Zuzana DERFLEROVÁ BRÁZDOVÁ (203 Czech Republic, guarantor, belonging to the institution) and Kateřina BOGDANOVIČOVÁ (203 Czech Republic)

Edition

Potravinarstvo Slovak Journal of Food Sciences, Praha, HACCP Consulting, 2017, 1338-0230

Other information

Language

English

Type of outcome

Článek v odborném periodiku

Field of Study

30304 Public and environmental health

Country of publisher

Slovakia

Confidentiality degree

není předmětem státního či obchodního tajemství

References:

URL

RIV identification code

RIV/00216224:14110/17:00098950

Organization unit

Faculty of Medicine

DOI

http://dx.doi.org/10.5219/685

Keywords in English

lactose; lactose intolerance; enzymatic method lactose determination; cheese Edam

Abstract

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.

Citovat

VORLOVÁ, Lenka, Lenka PROKOPOVÁ, Jan POSPÍŠIL, Petr TICHOVSKÝ, Zuzana DERFLEROVÁ BRÁZDOVÁ and Kateřina BOGDANOVIČOVÁ. Dynamics of lactose changes during ripening of Edam cheese. Potravinarstvo Slovak Journal of Food Sciences. Praha: HACCP Consulting, 2017, vol. 11, No 1, p. 696-701. ISSN 1338-0230. Available from: https://dx.doi.org/10.5219/685.

@article{1400561,
   author = {Vorlová, Lenka and Prokopová, Lenka and Pospíšil, Jan and Tichovský, Petr and Derflerová Brázdová, Zuzana and Bogdanovičová, Kateřina},
   article_location = {Praha},
   article_number = {1},
   doi = {http://dx.doi.org/10.5219/685},
   keywords = {lactose; lactose intolerance; enzymatic method lactose determination; cheese Edam},
   language = {eng},
   issn = {1338-0230},
   journal = {Potravinarstvo Slovak Journal of Food Sciences},
   title = {Dynamics of lactose changes during ripening of Edam cheese},
   url = {http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/685/pdf},
   volume = {11},
   year = {2017}
}

TY  - JOUR
ID  - 1400561
AU  - Vorlová, Lenka - Prokopová, Lenka - Pospíšil, Jan - Tichovský, Petr - Derflerová Brázdová, Zuzana - Bogdanovičová, Kateřina
PY  - 2017
TI  - Dynamics of lactose changes during ripening of Edam cheese
JF  - Potravinarstvo Slovak Journal of Food Sciences
VL  - 11
IS  - 1
SP  - 696-701
EP  - 696-701
PB  - HACCP Consulting
SN  - 13380230
KW  - lactose
KW  - lactose intolerance
KW  - enzymatic method lactose determination
KW  - cheese Edam
UR  - http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/685/pdf
N2  - 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.
ER  -

VORLOVÁ, Lenka, Lenka PROKOPOVÁ, Jan POSPÍŠIL, Petr TICHOVSKÝ, Zuzana DERFLEROVÁ BRÁZDOVÁ and Kateřina BOGDANOVIČOVÁ. Dynamics of lactose changes during ripening of Edam cheese. \textit{Potravinarstvo Slovak Journal of Food Sciences}. Praha: HACCP Consulting, 2017, vol.~11, No~1, p.~696-701. ISSN~1338-0230. Available from: https://dx.doi.org/10.5219/685.

Detailed Information on Publication Record