lactose intolerance

A Mini-review on Millet Milk: Extraction Techniques, Antinutrient Reduction and Product Development

Abhishek R. Ranvare, Avinash Singh, Ankita Gautam, Sandeep G.M. Prasad, Suvartan Ranveer & Ganesh D. Khule · Asian Food Science Journal · 2025

The growing prevalence of lactose intolerance, cow's milk protein allergy, and the global shift toward more sustainable food systems have fueled demand for plant-based milk replacements. Millets, which have been identified as climate-resilient and underutilized cereals, present a...

Open access Research Article 10.9734/afsj/2025/v24i11823

Microbiological and Biochemical Characterization of Plant Based Vegan Curd

Vansh Kaushik, Robin Kumar Pundir & Rekha Yadav · Microbiology Research Journal International · 2025

Curd is a traditional food which is high in nutrition and helps in boosting immunity. Curd has-been consumed worldwide and has health gut bacteria that fights against harmful pathogenic bacteria. Curd is coagulated using milk. Since some people experience lactose intolerance, pla...

Open access Research Article 10.9734/mrji/2025/v35i61587

Development, Quality Evaluation and Acceptability of Ice Cream from Cow Milk, Tigernut and African Yam Bean Seed Milk

Ebele C. Okoye, Chinyere N. Onyekwelu & Chinyere A. Nghowu · Asian Food Science Journal · 2018

Background and Aim: Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It is usually made from dairy products such as milk (usually cow milk). Recently, health-conscious individuals do not often consume ice cream because they are lactose intolerant. Hence...

Open access Research Article 10.9734/AFSJ/2018/42663