The popularity of milk without lactose or delactosed dairy products gains steam around the world, these concepts can be met quite often in the recommended articles on social networks, to hear on television from successful nutritionists and consultants for healthy nutrition, however the few know for certain what means the term delactosed, in what its essence and advantage.
What is it?
The structure of milk is very rich with various vitamins, minerals and useful substances, one of which is lactose — milk sugar.
Modern scientists established the fact that some people have problems with perception of this substance and, therefore, for normally health they need to refuse products which part it is.
Not to refuse milk at all, it is recommended to replace with the product received thanks to development of modern technologies — delactosed milk.
This type of dairy products or does not contain lactose at all, or it is exposed to process of a hydrolyzation as a result of which it is divided into glucose and a galactose which are well acquired by an organism.
Important! Delactosed milk is recommended to take in food to people with intolerance of lactose, insufficiency of lactase and also as a diabetic and dietary product to children and representatives of the senior generation.
It is interesting to learn why some people have problems with digestion of milk and the products containing milk sugar. It is all about shortage or insufficient quantity in a human body of such enzyme as lactase. If it is not enough partially, then the person can have discomfortable feelings from inclusion in food of usual store or home-made milk, and other products where it enters as the main component and if completely — all dairy products need to be excluded from a diet.
Unpleasant feelings in a stomach and digestive system, for example, diarrhea or an abdominal distension can be symptoms, intolerance of a product.
As a rule, small children at whom this enzyme did not begin to be produced in the necessary quantity yet, and people of the senior generation to which recommend to limit consumption of milk of animal origin most often suffer from a lack of lactase or to use delactosed dairy products as the amount of enzyme in an organism decreases.
As do delactosed milk
Many countries of the world whose producers make many efforts to create the products as close as possible on tastes and advantage to genuine cow's milk, but without lactose content are engaged in production of this product. The delactosed product allows to receive in such ways achievements of modern technologies:
- The fermented lactose splitting. For receiving lactose in the artificial way use dairy mushrooms or receive it from Kluyveromyces lactis and Kluyveromyces fragilis yeast. Then, the lactase received as a result of preliminary manipulations is added to the main product where it works on lactose splitting. As a result residue of milk fat decreases to the tenth gram as lactose is removed for 98%. It is impossible to call such product completely free from it and therefore on its label it is possible to see designation low-lactoheat.
- Souring of the pasteurized dairy mix. In this way the leading role is assigned to sour-milk ferment of special structure.
- Membrane filtration. This method began to be applied only at the beginning of 2000 and ultrafiltration on a membrane thanks to which becomes possible to lower lactose percent to the minimum level, less than 0.01% in a ready-made product is its cornerstone. From cow's milk a part of lactose by hydrolysis is removed then, its remains are completely neutralized by enzyme lactase, to Aspergillus niger received from mushrooms and Aspergillus oryzae.
Caloric content and structure
100 g of delactosed milk contain:
- calories — 40 kcal;
- proteins — 3.5 g;
- fats — 1.5 g;
- carbohydrates — 2.5 g.
It also has vitamins and nutrients from which it is possible to distinguish in structure:
- Calcium — one of the main components which are responsible for formation and functioning of skeletal system, skeleton. Health of teeth, nails and hair directly depends on consumption of enough this element. It plays an important role in the course of blood clotting;
- Vitamin D — is responsible for digestion of calcium and promotes growth;
- Phosphorus — strengthens bones of the person, is responsible for memory;
- Potassium — ensures good functioning of a cardiovascular system, regulates water balance;
- Protein — a basis of muscle tissue. He participates in formation and recovery of muscles and also is irreplaceable in a metabolism;
- Vitamin A — promotes increase in operability of the immune system, improves and keeps vigilance and promotes good condition of skin;
- Group B vitamins: B12 — favorably influences work of nervous system, takes part in the haematogenic processes; B2 and B3 — are improved by metabolism process, oxidation-reduction reactions of an organism.
Whether you know? Lactose — low-calorie sweetener which is very often used in the food industry for improvement of flavoring characteristics of a product. Its glycemic index in more than twice below, than at glucose that does it attractive to people with diabetes.
Milk without lactose: advantage and harm
The main advantage it is possible, undoubtedly, to call an opportunity to profit from dairy products, keeping a comfortable condition of an organism and not feeling discomfort and painful feelings. Delactosed milk has soft taste, it does not cause allergic reactions as the organism well acquires it.
Such product can be suitable for food of kids from the first days of life, in the absence of maternal and after consultation with the pediatrician as does not provoke fermentative processes in a large intestine, will save the baby from unpleasant feelings in a tummy and will allow it to be in good mood.
In the conditions of appropriate storage of shortcomings at this product it is not revealed.
Important! To people with intolerance of milk sugar or lactose, attentively it is necessary to treat the use of such products as:
- medicines;
- confectionery, for example, cookies, wafers, cracker and also chips;
- sausages, sausages, bacon;
- instant coffee and instant soups;
- alcohol, especially liqueurs on a dairy basis;
- margarine, whose taste improve by means of lactose.
Whether delactosed milk at an allergy is possible
First of all, once you specify such concepts, an allergy to dairy products and intolerance of lactose. The first phenomenon — reaction of immunity of the person to milk protein which is perceived by a human body as a suspicious element and it respectively begins to answer the enemy one way or another, for example, causing allergic reactions, reddenings on integuments and breath violations.
The allergy is often shown at the first contacts of the person with proteins of whole milk and, as a rule, it occurs in the childhood. Often allergic manifestations on dairy products in the course of growing disappear and seldom meet at mature age.
However if they remain, then milk protein is contraindicated to the person even in the minimum doses.
Whether you know? In fermented milk products the amount of lactose decreases naturally. In the course of fermentation of a bacterium split milk sugar which is carbohydrate.
Lactose in the natural form is present only at milk of all mammals.
Enzyme lactase which insufficient development by a human body can be noted at early age when not all systems and bodies work at full capacity is responsible for its splitting and also at mature age — the activity of enzyme gradually decreases. However it is not an occasion to completely exclude dairy products from food. The delactosed products on the basis of cow's, goat, sheep milk are presented in assortment on counters of modern shops.
Adult
Except the listed above advantages of delactosed milk, it is possible to note one more — efficiency of application of this product during observance of a diet.
At observance of a diet recommend to use also a saury, green bananas, eggplants, quail eggs, skim cheese, chia seeds.
During fasting days, for example, the human body spends a large amount of energy for digestion of products and also there is a protein waste to provide full activity of an organism.
It leads to burning of fat stocks. At application of delactosed dairy products the number of the eaten calories decreases by 20%, and carbohydrates for 35% and, therefore, the effectiveness of a diet will be much higher, and need to apply additional physical activities is absent.
When breastfeeding
Milk, whether it be natural cow or delactosed — is necessary for active activity of any person, and in food of the nursing mother it has to be by all means as that huge amount of useful substances and minerals which is a part of this product provides the correct functioning of digestive organs, so, strengthens immunity of the person.
In recent years consultants for breastfeeding and pediatricians recommend to enter into a diet of kids at whom the deficiency of lactase, delactosed milk is observed. In addition to advantage which is received by the kid it should be noted also advantage for the feeding woman.
It will allow to exclude fermentative processes in its organism from intake of dairy products, in addition such milk favorably makes impact on normalization of a metabolism, positively affects immunity and optimizes work of digestive system. Thus, it is possible to draw a conclusion that using delactosed milk, it is possible to receive all advantage and a rich vitamin and mineral complex of a product, without feeling at the same time discomfort from such food.