Presence of mono-, di- and galactooligosaccharides in commercial lactose-free UHT dairy products

Low-Lactose, Prebiotic-Enriched Milk

“…Table 4.2 summarizes the carbohydrate composition of the β-galactosidase-treated milk at the point of maximum GOS concentration. This could be related with the fact that the β(1 → 6) bonds are more resistant to enzymatic hydrolysis than β(1 → 4) linkages, and it is in agreement with the discovery that GOS with β(1 → 6) bonds have been detected as residual components in lactosefree ultra-heat treatment (UHT) milk and dairy drinks (Ruiz-Matute et al, 2012). This could be related with the fact that the β(1 → 6) bonds are more resistant to enzymatic hydrolysis than β(1 → 4) linkages, and it is in agreement with the discovery that GOS with β(1 → 6) bonds have been detected as residual components in lactosefree ultra-heat treatment (UHT) milk and dairy drinks (Ruiz-Matute et al, 2012).…”

“…However, Ruiz-Matute et al (2012), analyzing the presence of several markers (furosine, tagatose, etc.) Heating prior to enzymatic treatment offers some advantages because the monosaccharides formed in the hydrolysis are more susceptible to suffer Maillard reactions during thermal treatment, contributing to the loss of essential amino acids such as lysine.…”

“…In this context, Ruiz-Matute et al (2012) analyzed the formation of GOS in milk at 30 °C treated with β-gal from K. lactis. The researchers reported that a residual lactose content lower than 1000 ppm (1 g/L) can be achieved with a GOS content of nearly 7.8 g/L.…”

Biopharmaceuticals from microorganisms: from production to purification

“…GOS, a group of oligosaccharides, are not digestible and are beneficial to the human or animal body. The benefits of GOS ingestion arise from a population of bifidobacteria in the colon that suppress the activity of putrefactive bacteria and reduce the formation of toxic fermentation products, avoiding intestinal constipation and increasing the production of vitamins B complex 44, 45…”

Influence of lactose hydrolysis on galacto‐oligosaccharides, lactose, volatile profile and physicochemical parameters of different yogurt varieties

“…Among the most important effects, the prebiotic role, stool improvement, enhancement of mineral absorption, weight management, anticarcinogenesis and allergy alleviation can be mentioned . Thus they are employed as functional ingredients in various foods such as infant formulas, lactose‐free UHT milks and dairy drinks, ice creams and fermented milks …”