2. Food bioavailability and acceptability
The acceptability of certain food products may be limited by the enzymatic under-equipment of certain individuals (lactase) or by the presence of anti-nutritional factors (anti-proteases), or even by the allergenicity of certain constituents (milk proteins, egg proteins, etc.). Enzymatic treatment can improve the biological value of these products.
2.1 Lactose hydrolysis
Milk and milk derivatives with hydrolyzed lactose are of nutritional interest for alactasic or lactose-deficient infants, for the elderly suffering from digestive disorders resulting from reduced lactase secretion, and for children of certain ethnic groups in whom the adaptive nature of lactase secretion does not exist.
Lactose hydrolysis offers technological and economic...
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Food bioavailability and acceptability
Hygienic quality control
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