Lactose Residual Content in PDO Cheeses: Novel Inclusions for Consumers with Lactose Intolerance

• Published in: Foods Vol. 10; no. 9; p. 2236
• Main Authors: Facioni, Maria Sole, Dominici, Simona, Marescotti, Francesca, Covucci, Rosanna, Taglieri, Isabella, Venturi, Francesca, Zinnai, Angela
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 21.09.2021; MDPI
• Subjects: Cheese; cheeses; Chromatography; Consumers; Dairy products; Descriptive labeling; Food; Food science; Inclusions; Intolerance; Investigations; Lactose; lactose cheese content; lactose free diet; Lactose intolerance; lactose-free; lactose-free labelling; Milk; naturally lactose-free; Nutrition research; PDO cheeses; Product specifications; protected designation of origin; Quality control; Italy

Lactose intolerance (LI) is the symptomatic condition that characterizes subjects unable to digest lactose. The main solution consists of reducing or eliminating lactose from one’s diet, and so dairy products, particularly cheeses, are often the first foods excluded. The purpose of this study is to...