Journal
INTERNATIONAL DAIRY JOURNAL
Volume 22, Issue 2, Pages 104-109Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.idairyj.2011.09.011
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Most of the world populations lose part of their lactase activity in the small intestine after the childhood. Many traditional dairy products like ripened cheeses are naturally lactose-free. New technologies to produce lactose-free fresh dairy products have been developed during the last decades to satisfy the needs of the people suffering from lactose intolerance. This article provides a review of this new technological development work in the dairy industry. (C) 2011 Elsevier Ltd. All rights reserved.
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