Prebiotic yogurt (PY) with improved galacto‐oligosaccharides (GalOS) was produced through transgalactosylation of lactose followed by physico‐chemical and organoleptic evaluation. The chemical composition of fresh and prebiotic milk was statistically (p > .05) similar except for lactose which was reduced from 4.8% in control milk to 1.9% in prebiotic milk. Lactose in PY (1.44 ± 0.01%) was statistically reduced as compared to control yogurt (3.4 ± 0.02%), while other parameters, that is, fat, protein, pH, and acidity were statistically similar. Lactose (60%) was bio‐converted producing 0.9 g GalOS, 0.9 g glucose and 0.55 g galactose per 100 g of PY as determined by assay kits and HPLC. The organoleptic evaluation for color, consistency, and overall acceptability was statistically similar for both yogurts while taste and syneresis were improved in PY due to newly produced monosaccharides and GalOS, respectively. It can be concluded that transgalactosylation of milk lactose improves acceptability of PY and is important for lactose intolerant individuals. Practical applications Lactose intolerance is a serious issue around the globe and it is highly required to produce low lactose or lactose free dairy products. In the present study, major part of milk lactose has been converted to prebiotic galacto‐oligosaccharides using beta‐galactosidase and the prebiotic milk has been used to produce yogurt with significantly reduced lactose. This process is very much required in dairy industry to produce novel dairy products with reduced lactose.

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Adequate training of Lady Health Visitors is foundational for the prosperity of community health worker scheme in Pakistan.Objective: To determine the deficiencies in the training Lady Health Visitors by assessing their knowledge and psychomotor skills.Study Design: Cross -sectional study. Study Duration and Place:The study was conducted in 6 -month duration in Community Medicine Department, KEMU, Lahore. Subjects and Methodology:A cross -sectional study was carried out at Model Maternal and Child Care Centre, Montgomery Road, Lahore. A total of 100 Lady Health Visitors were selected on the basis of laid down inclusion criteria. Data was collected through a pretested questionnaire and analyzed by SPSS version 1 MHPE (UHS) Lahore PG Student

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Galactooligosaccharides (GOS) mimic the role of dietary fibres and are known to offer several health benefits, especially those relating to heart and gastrointestinal health. Glycosidation of lactose in milk can be utilized to produce GOS in cottage cheese. The current study was conducted to evaluate the sensory as well as physicochemical properties of GOS containing cottage cheese. For this purpose, transgalactosylated milk was used to obtain casein after it was curdled using citric acid. Subsequently, the sensory evaluation of organoleptic properties was done by ten panellists on the 0, 4th, 8th, and 12th day of storage. The sensory characteristics during the shelf-life study did not show a significant difference. The prebiotic cheese was sweeter and softer as compared to the control cheese. Additionally, the prebiotic cheese was ranked higher in the overall sensory characteristics score than the control cheese. Based on the findings, we suggest that GOS containing cheese as well as other food products should be commercially produced since they would be a valuable healthy addition to the diet.