The Indian Journal of Nutrition and Dietetics

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Development and Evaluation of Quality Characteristics of Weaning Foods Prepared for Milk Allergic Children


Affiliations
1 Department of Dairy Chemistry, Dairy Science College, Karnataka Veterinary, Animal and Fisheries Sciences University, Bangalore-560 024, India
2 Mangalore Dairy, D. K. Milk Union, Mangalore-575 005, India
     

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Although milk is considered as a complete food, some components of milk like lactose and whey proteins may cause adverse effects in a cross section of children population. The inability to digest milk sugar lactose, due to absense or deficiency of (β-galactosidase causes lactose intolerance while the β-lactoglobulin and a-lactalbumin cause the hypersensitivity.
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  • Development and Evaluation of Quality Characteristics of Weaning Foods Prepared for Milk Allergic Children

Abstract Views: 279  |  PDF Views: 0

Authors

Jayashri P. Hiremath
Department of Dairy Chemistry, Dairy Science College, Karnataka Veterinary, Animal and Fisheries Sciences University, Bangalore-560 024, India
V. Seenappa
Mangalore Dairy, D. K. Milk Union, Mangalore-575 005, India
G. S. Bhat
Department of Dairy Chemistry, Dairy Science College, Karnataka Veterinary, Animal and Fisheries Sciences University, Bangalore-560 024, India

Abstract


Although milk is considered as a complete food, some components of milk like lactose and whey proteins may cause adverse effects in a cross section of children population. The inability to digest milk sugar lactose, due to absense or deficiency of (β-galactosidase causes lactose intolerance while the β-lactoglobulin and a-lactalbumin cause the hypersensitivity.