Production of naturally ‘‘lactose free” fresh cheese”

Abstract

Lactose intolerance is a disorder that affects a large part of the population, in this sense, it becomes feasible the study of manufacturing techniques that make it possible to guarantee the elaboration of products with low lactose content. Taking this into account, the present study aimed to evaluate the lactose content and physical-chemical characteristics of washed mass cheeses during the maturation period. Pasteurized whole milk with initial lactose percentage of 4.55 g/100 g was used and after coagulation, cutting and stirring, a partial (10% of the initial volume) whey removal was followed by addition of the same volume of hot water at 75 °C. Cheeses were analyzed at 0, 7, 15, 30 and 60 days of maturation for lactose content, acidity, pH, water activity, moisture, fixed mineral residue and chlorides. A lactose content of less than 0.005 g/100 g was obtained shortly after manufacturing (fresh product). The starter culture used and the process of washing the mass likely contributed to the low lactose content of the cheeses. Thereby is presented a viable alternative for the production of naturally lactose-free cheeses.

Lactose Residual Content in PDO Cheeses: Novel Inclusions for Consumers with Lactose Intolerance

“…During the ageing process, humidity gradually decreases, causing a slowing down of the microorganisms’ metabolism, and therefore a decline in lactose breakdown. This was confirmed by the consortia and cheese companies interviewed, as well as by a recent study [ 28 ].…”

“…Considering different PDO cheeses, on the contrary, a univocal ageing time threshold is difficult to define, as shown from the comparison of Asiago PDO and Pecorino Toscano PDO at the same stage of ageing. Lactose residue decreases in various steps during key production phases [ 28 ]; for this reason, the product specification of these selected cheeses was studied [ 29 , 30 ]. The two production processes reported in the product specifications and by the consortia interviewed are similar.…”

“…After a period of coexistence, they gradually replace the thermophiles and become prevalent until the end of ripening. Both of these groups break down lactose into its components, glucose and galactose, using them as a source of energy during the whole production process [ 28 , 32 , 33 , 34 ].…”

“…The whey draining happens in all production phases, starting from the extraction of the curd from the tank to its molding, pressing, and turning. All of these latest cheese production phases alone do not have a fundamental role in lactose reduction but together they represent an essential additional factor for its physical removal [ 28 , 31 ].…”

“…Therefore, during ageing, the remaining quantities of lactose are gradually lost by a residual fermentation activity, resulting in a maximization of lactose reduction in the final product. The ageing phase primarily affects the texture and taste rather than lactose reduction [ 28 , 36 ].…”