Long-term acceptance of low-lactose milk

Lactose intolerance causes many individuals to avoid milk and milk products which, in turn, results in deterioration of diet quality. To assess the acceptability and symptoms caused by intake of low-lactose products, 15 intolerant adults and 16 tolerant adults consumed 500 ml of low-lactose products twice a day for 30 days after a 15-day base-line period. All subjects received the same volume of unmodified milk on 3 occasions in double blind tests. Cow's milk was incubated with yeast lactase to produce low-lactose milk. Processing increased cost by 2 to 3 cents per liter. Abdominal pain, diarrhea, heartburn, and flatulence showed no significant differences between tolerants and intolerants during the base-line period and while ingesting low-lactose milk. However, the intolerants suffered severe symptoms when unmodified milk was introduced. The low-lactose produce had satisfactory hygienic and organoleptic characteristics, and most subjects found the sweeter quality acceptable. Abdominal distention was more frequent for both groups in the test period, and headaches were more frequent for intolerants in the base-line period