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

Authors

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

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.

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Published

2009-12-01

How to Cite

Hiremath, J. P., Seenappa, V., & Bhat, G. S. (2009). Development and Evaluation of Quality Characteristics of Weaning Foods Prepared for Milk Allergic Children. The Indian Journal of Nutrition and Dietetics, 46(12), 508–514. Retrieved from https://www.informaticsjournals.com/index.php/ijnd/article/view/4815

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Section

Original Articles