undergraduate thesis
Lactose intolerance

Darko Mijić (2015)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology
Metadata
TitleIntolerancija na laktozu
AuthorDarko Mijić
Mentor(s)Vedran Slačanac (thesis advisor)
Abstract
Intolerancija na laktozu javlja kod osoba koje ne mogu probaviti laktozu (mliječni šećer). Postoji više različitih vrsta intolerancije na laktozu: kongenitalna laktoza intolerancija, primarna hipolaktazija i sekundarna intolerancija laktoze. Kod svih navedenih tipova je konzumiranje mlijeka i mliječnih proizvoda problematično, zbog visokog udjela laktoze. Od funkcionalne hrane koja se koristi u prehrani osoba s intolerancijom na laktozu najzastupljenija su fermentirana mlijeka i proizvodi od fermentiranog mlijeka. Razlog tomu je taj što je u njima dio laktoze preveden u mliječnu kiselinu, pomoću mikroorganizama (probiotika), koji su dodani tijekom njihove proizvodnje. Tako je u fermentiranim mliječnim proizvodima udio laktoze smanjen, a povećan udio mliječne kiseline, čime je olakšana njihova probavljivost.
Keywordslactose intolerance fermented milk probiotics
Parallel title (English)Lactose intolerance
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Milk Technology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2015-10-12
Parallel abstract (English)
Lactose intolerance occurs in people who can not digest lactose (milk sugar). There areseveral different types of lactose intolerance: congenital lactose intolerance, secondary lactose intolerance and primary lactose intolerance. In all three types is milk and dairy products consumption presents a problem because of the high lactose representation. Most functional food which is used in the diet of people with intolerance to lactose are fermented milk and products made from fermented milk. The reason for this is that in them is part of lactose converted to lactic acid by microorganisms (probiotics), which were added during their manufacture. Thus, in fermented milk products part of lactose is reduced, but part of lactic acid is increased, what facilitates their digestibility.
Parallel keywords (Croatian)laktoza intolerancija fermentirana mlijeka probiotici
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:284583
CommitterIvana Šuvak