Influence of fermented whey drink microflora on digestion of lactose

Utilization of chhana whey in the form of a fermented beverage (wheyghurt drink) cultured with Lactobacillus delbrueckii subsp. bulgaricus W and Streptococcus thermophilus H, and its effect on the digestion of residual lactose in the gastrointestinal tract to alleviate lactose intolerance was investigated, Albino rats were fed with a preliminary diet of sucrose, lactose or sucrose with 20 mi wheyghurt drink for 7 days, followed by a test diet of galactose and glucose or lactose, fresh or pasteurized wheyghurt drink for another day. Consumption of sucrose and 20 mi wheyghurt drink as preliminary diet and wheyghurt drink containing viable culture microflora as test diet resulted in better digestion of lactose with maximum increase in serum galactose level (0.38 mg%/mg consumed x body wt/100 after Ih of consumption) and highest lactase activity (8.20 mu mol/g/h at pH 7.0). Gastrointestinal survival of culture organism was demonstrated in vivo up to 3 h after feeding, and, thus, improvement in lactose metabolism by consumption of whey drink with viable wheyghurt microflora is suggested in relieving symptoms of lactose intolerance associated with the consumption of milk-based food products.