Leches bajas en lactosa. Utilidad dietético-sanitaria e indicaciones

Cow's milk has been used as a basic food within the usual diet, due to its high nutritional value. In many differents parts of the world, the lactose has to be separated into the two monosacharides that form it, so that it can be absorbed. This reaction is possible thanks to the lactase enzyme, that exists in the human organism; the lack of it causes intolerance to lactose. Individuals that have this kind of intolerance have to reduce or to remove from their diet those nourishments wich contain lactose. A solution is to separate the lactose previously. This is the case of the milk low in lactose. The methods used to reduce lactose can be chemical, physical and biological, the latest being the most recommended. It consists of the addition of lactase or microorganisms for hydrolysis of lactose. The three industrial ways of using the lactase in UHT milk are: the ultrafiltration method; the discontinuous method by directly adding or by immobilizing the enzyme; and the continuous method. There are different milks low in lactose on the market due to the industrial methods above mentioned. We believe that the continuous systems has technological advantages among the others. This system, developed by TETRA PAK is used by IPARLAT to produce the only hydrolyzed milk of the Spanish State. This kind keeps the sensory features of the milk better than any other, and with a 90% hydrolysis degree. The dose of enzyme used is the minimum, and at the same time it guarantees the highest hygienic and sanitary quality. In addition, it is enriched with vitamins and minerals.