Dissertação Paula Mattanna - UFSM

Millions of people around the world are lactose intolerant and, therefore, has
problems in consuming milk and dairy products. To be absorbed, lactose in the
intestine needs to be hydrolyzed by the enzyme lactase. People with lactose
intolerance do not produce lactase and therefore can not enjoy the benefits of milk
and dairy products. This research aim to prepare “requeijões cremosos” by two
different processes (direct acidification and enzymatic coagulation) by adding lactase
enzyme and evaluate their physico-chemical and microbiological characteristics
compared with control sample. Regarding physical and chemical characteristics, the
“requeijões cremosos” prepared are in accordance with current low. The lactose was
hydrolyzed in more than 70% for the treatments with adding of lactase enzyme,
enought to relieve symptoms of intolerance in people who not well absorb lactose.
The number of microorganisms found, was in range permitted by Brazilian law
KEYWORDS: “requeijão cremoso”, lactose, lactase.
REFERÊNCIAS BIBLIOGRÁFICAS
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