ABSTRACT
During fermentation, lactic acid bacteria (LAB) convert 20%–30% of the lactose into lactic acid. Consequently, the lactose level in fermented milk or yoghurt can be lower than that of milk. Lactose is considered as excellent food for babies and has a favorable eect in the intestinal tract. Generally, yoghurt is supplemented with 2%–4% skim milk powder, so the protein and sugar contents are usually higher than that of cow’s milk. Yoghurts with lower lactose content may be better tolerated by lactose-intolerant individuals. Yoghurts fortied with skim milk powder and containing higher levels of lactose are also better tolerated by lactose malabsorbers.
