M. Pal, J. Molnár
Jul 2, 2021
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Journal
International Journal of Food Science and Agriculture
Abstract
Lactose is a water-soluble disaccharide (sugar component) of milk or dairy products and that is broken down by the enzyme β -galactosidase (lactase). In the case of lactose intolerance, there is a complete or partial deficiency of the lactase enzyme in the human body. Lactose intolerance is the most common food intolerance worldwide. A special lactose-free diet plays a prominent role in its treatment. Firstly, the manuscript makes suggestions for a lactose-free diet. Further-more, we prepare dishes that can be well integrated into the diet with the practical application of gastronomic science (pancakes with a plant-based drink, jam; home-made pizza with lactose-free cheese; lactose-free sandwich variations; bolognese spaghetti with lactose-free cheese; pudding with lactose-free milk and fruit; chicken with vegetable garnish and lactose-free mozzarella). We also ex-plore a significant and gap-filling study with the practical application of the manuscript for the global scientific community. We hope to contribute to the health of researchers, scientists, and thinkers globally.