Increase of calcium and reduction of lactose concentration in milk by treatment with kefir grains and eggshell

dc.creatorFina, Brenda Lorena
dc.creatorBrun, Lucas Ricardo Martín
dc.creatorRigalli, Alfredo
dc.date2016-01
dc.date.accessioned2023-08-31T00:35:33Z
dc.date.available2023-08-31T00:35:33Z
dc.identifierhttp://hdl.handle.net/11336/180010
dc.identifierFina, Brenda Lorena; Brun, Lucas Ricardo Martín; Rigalli, Alfredo; Increase of calcium and reduction of lactose concentration in milk by treatment with kefir grains and eggshell; Taylor & Francis Ltd; International Journal of Food Sciences and Nutrition; 67; 2; 1-2016; 133-140
dc.identifier0963-7486
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8543591
dc.descriptionDairy products are the main source of calcium (Ca), but the loss of the consumption habit contributes to low consumption in adulthood, which leads to osteoporosis and increased fracture risk. Domestic use of kefir is straightforward and the eggshell is a natural discarded source of Ca. This paper proposes the development of an enriched Ca reduced lactose milk using eggshell and kefir. During the in vitro preparation, the pH, Ca and lactose contents were measured. Ca intestinal absorption of untreated milk and milk with kefir was compared. Finally, human volunteers consumed this dairy product and 24-h urine Ca was measured. Results showed that the beverage has lower lactose and higher Ca than untreated milk and milk with kefir. Intestinal Ca absorption was not different between both milks and an increase in urinary Ca excretion was observed in humans. This study provides a methodology to prepare at home a dairy product that could contribute to improve the Ca intake in adults.
dc.descriptionFil: Fina, Brenda Lorena. Universidad Nacional de Rosario. Facultad de Ciencias Médicas. Laboratorio de Biología Ósea; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina
dc.descriptionFil: Brun, Lucas Ricardo Martín. Universidad Nacional de Rosario. Facultad de Ciencias Médicas. Laboratorio de Biología Ósea; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina
dc.descriptionFil: Rigalli, Alfredo. Universidad Nacional de Rosario. Facultad de Ciencias Médicas. Laboratorio de Biología Ósea; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina
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dc.languageeng
dc.publisherTaylor & Francis Ltd
dc.relationinfo:eu-repo/semantics/altIdentifier/url/https://www.tandfonline.com/doi/abs/10.3109/09637486.2015.1137888?journalCode=iijf20
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/10.3109/09637486.2015.1137888
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subjectCALCIUM
dc.subjectDAIRY MILK
dc.subjectEGGSHELL
dc.subjectKEFIR GRAINS
dc.subjecthttps://purl.org/becyt/ford/3.3
dc.subjecthttps://purl.org/becyt/ford/3
dc.titleIncrease of calcium and reduction of lactose concentration in milk by treatment with kefir grains and eggshell
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:ar-repo/semantics/artículo
dc.typeinfo:eu-repo/semantics/publishedVersion


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