{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,29]],"date-time":"2026-08-29T04:20:19Z","timestamp":1787977219771,"version":"build-2784847793"},"reference-count":36,"publisher":"MDPI AG","issue":"9","license":[{"start":{"date-parts":[[2021,9,21]],"date-time":"2021-09-21T00:00:00Z","timestamp":1632182400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Lactose intolerance (LI) is the symptomatic condition that characterizes subjects unable to digest lactose. The main solution consists of reducing or eliminating lactose from one\u2019s diet, and so dairy products, particularly cheeses, are often the first foods excluded. The purpose of this study is to contribute to this topic by creating an updated list of naturally lactose-free (NLF) cheeses. Twenty-five PDO (Protected Designation of Origin) cheeses were selected and analyzed to determine their lactose content. At the same time, interviews with the PDO quality control consortia were carried out to understand which parameters are involved in lactose reduction, based on the cheeses\u2019 product specifications. The analytical techniques used here for lactose determination are the most sensitive (HPAEC-PAD and LC\/MS-MS), given their low limit of quantification (LOQ) of less than 10 mg\/kg. The majority of selected PDO cheeses resulted in a lactose content less than the LOQ. Because of the high variability allowed in PDO cheeses\u2019 operative conditions, it would be better to case-by-case examine the PDO cheese specification and declare the product as NLF after repeated analysis. The results of the chemical determination of this research allowed to draw up a very useful list of PDO cheeses for both consumers and nutritionists that could be identified as NLF.<\/jats:p>","DOI":"10.3390\/foods10092236","type":"journal-article","created":{"date-parts":[[2021,9,21]],"date-time":"2021-09-21T08:04:23Z","timestamp":1632211463000},"page":"2236","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":14,"title":["Lactose Residual Content in PDO Cheeses: Novel Inclusions for Consumers with Lactose Intolerance"],"prefix":"10.3390","volume":"10","author":[{"given":"Maria Sole","family":"Facioni","sequence":"first","affiliation":[{"name":"AILI\u2014Associazione Italiana Latto-Intolleranti Aps, 55100 Lucca, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Simona","family":"Dominici","sequence":"additional","affiliation":[{"name":"ELLEFREE S.r.l., Polo Tecnologico Lucchese, 55100 Lucca, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Francesca","family":"Marescotti","sequence":"additional","affiliation":[{"name":"ELLEFREE S.r.l., Polo Tecnologico Lucchese, 55100 Lucca, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rosanna","family":"Covucci","sequence":"additional","affiliation":[{"name":"Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6000-9371","authenticated-orcid":false,"given":"Isabella","family":"Taglieri","sequence":"additional","affiliation":[{"name":"Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7844-3253","authenticated-orcid":false,"given":"Francesca","family":"Venturi","sequence":"additional","affiliation":[{"name":"Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy"},{"name":"Interdepartmental Research Center \u201cNutraceuticals and Food for Health\u201d, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Angela","family":"Zinnai","sequence":"additional","affiliation":[{"name":"Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy"},{"name":"Interdepartmental Research Center \u201cNutraceuticals and Food for Health\u201d, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2021,9,21]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Fassio, F., Facioni, M.S., and Guagnini, F. 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