ReviewFoods (Basel, Switzerland)2023
Advances in Low-Lactose/Lactose-Free Dairy Products and Their Production.
Review in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 25 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
25 citing papers in PubMed.
- Recent and Promising Strategies for Robust, Sustainable, and Cost-Friendly Production of Yogurt With Superior Quality.Comprehensive reviews in food science and food safety · 2026Review
- Development of FunctionalFoods (Basel, Switzerland) · 2026Article
- Fermentation Enhances Antioxidant, Antiplatelet, and Anti-Inflammatory Properties of Oat- and Soy-Derived Dairy Alternatives.Nutrients · 2026Article
- Lactose-Free Fermented Milk Production UsingJournal of microbiology and biotechnology · 2026Article
- Functional and Organic Foods in Enhancing the Oral and Dental Health and Hygiene-A Comprehensive Review.Food science & nutrition · 2026Review
- Biotechnological and Pharmaceutical Application of β-galactosidase Stabilized on Surface-modified Silica Nanoparticles.Current pharmaceutical biotechnology · 2026Article
- Advances in β-Galactosidase Research: A Systematic Review from Molecular Mechanisms to Enzyme Delivery Systems.Pharmaceutics · 2025Review
- Validation of Enzytec™ Liquid Combi Lactose/D-Galactose for Enzymatic Determination of Lactose and D-Galactose in Selected Foods: Official Method 2024.10 First Action.Journal of AOAC International · 2025Article
- Engineered β-galactosidase catalyzes lactose to prebiotics in situ in raw milk.Biotechnology letters · 2025Article
- Nanomembranes as Eco-Friendly Instruments for Modern Food Processing, from Filtration to Packaging.Membranes · 2025Review
- Optimization of solid-state fermentation conditions for high β-galactosidase-producing lactic acid bacteria and its application in low-lactose dairy products.Frontiers in bioengineering and biotechnology · 2025Article
- Certain fermented dairy foods as a source of multibiotics and multimetabolites: a comprehensive review.Frontiers in nutrition · 2025Review
- Consumer behavior and awareness regarding products for food hypersensitivity: trends, motivations, and educational gaps.Frontiers in nutrition · 2025Article
- Association between cheese consumption but not other dairy products and lower obesity risk in adults.PloS one · 2025Article
- Article
- Biochemical characterization of a novel β-galactosidase from Pedobacter sp. with strong transglycosylation activity at low lactose concentration.Folia microbiologica · 2024Article
- The Characterization of a Low-Calorie and Lactose-Free Brown Fermented Milk by the Hydrolysis of Different Enzymatic Lactose.Foods (Basel, Switzerland) · 2024Article
- Application of Functional Neurology Therapy in a Lactose-Intolerant Patient.Life (Basel, Switzerland) · 2024Article
- The covalent immobilization of β-galactosidase fromHeliyon · 2024Article
- Comparing Nutritional Values and Bioactivity of Kefir from Different Types of Animal Milk.Molecules (Basel, Switzerland) · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors.
Funding
Abstract
With increasing health awareness worldwide, lactose intolerance has become a major concern of consumers, creating new market opportunities for low-lactose/lactose-free dairy foods. In recent years, through innovating processes and technologies, dairy manufacturers have significantly improved the variety, and functional and sensory qualities of low-lactose and lactose-free dairy products. Based on this, this paper first covers the pathology and epidemiology of lactose intolerance and market trends. Then, we focus on current advantages and disadvantages of different lactose hydrolysis technologies and improvements in these technologies to enhance nutritional value, and functional, sensory, and quality properties of lactose-free dairy products. We found that more and more cutting-edge technologies are being applied to the production of lactose-free dairy products, and that these technologies greatly improve the quality and production efficiency of lactose-free dairy products. Hopefully, our review can provide a theoretical basis for the marketing expansion and consumption guidance for low-lactose/lactose-free dairy products.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.