Methods of Monitoring Lactose and Other Metabolites in Whey Fermentation

Authors

  • Veronika Legarová Department of Quality of Agricultural Products, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences, Prague
  • Lenka Kouřimská Department of Quality of Agricultural Products, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences, Prague

Keywords:

lactose, whey, fermentation, liquid chromatography, lactic acid bacteria, lactose intolerance

Abstract

HPLC was the most suitable method for the purpose. It was used for determination of lactose, glucose, galactose and lactic acid produced by thermophilic bacteria in whey fermentation. The resulted in a substantial decrease in the lactose content. It decreased by 0.75 % after 4-h fermentation but still not sufficiently for recommendation of these drinks to people with lactose intolerance.

Downloads

Published

2011-11-15

How to Cite

Legarová, V., & Kouřimská, L. (2011). Methods of Monitoring Lactose and Other Metabolites in Whey Fermentation. Chemické Listy, 105(11), 869–873. Retrieved from http://chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/1031

Issue

Vol. 105 No. 11 (2011)

Section

Articles