Lactose hydrolysis and other conversions in dairy products: Technological aspects

Most of the world populations lose part of their lactase activity in the small intestine after the childhood. Many traditional dairy products like ripened cheeses are naturally lactose-free. New technologies to produce lactose-free fresh dairy products have been developed during the last decades to satisfy the needs of the people suffering from lactose intolerance. This article provides a review of this new technological development work in the dairy industry.