{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,24]],"date-time":"2026-10-24T01:11:58Z","timestamp":1792804318927,"version":"4.5.0"},"reference-count":32,"publisher":"MDPI AG","issue":"5","license":[{"start":{"date-parts":[[2023,2,26]],"date-time":"2023-02-26T00:00:00Z","timestamp":1677369600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Government of Andalusia-Spain","award":["PP.TRA.TRA201600.10"],"award-info":[{"award-number":["PP.TRA.TRA201600.10"]}]},{"name":"Government of Andalusia-Spain","award":["AGR-020"],"award-info":[{"award-number":["AGR-020"]}]},{"name":"University of C\u00f3rdoba-Spain","award":["PP.TRA.TRA201600.10"],"award-info":[{"award-number":["PP.TRA.TRA201600.10"]}],"id":[{"id":"https:\/\/ror.org\/05yc77b46","id-type":"ROR","asserted-by":"crossref"}]},{"name":"University of C\u00f3rdoba-Spain","award":["AGR-020"],"award-info":[{"award-number":["AGR-020"]}],"id":[{"id":"https:\/\/ror.org\/05yc77b46","id-type":"ROR","asserted-by":"crossref"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Semi-hard pressed goat\u2019s cheese, a traditional matured cheese in Andalusia, has a residual lactose content that may affect people with intolerance to that carbohydrate. Nowadays, lactose-free dairy products are characterized by presenting a scant sensory quality, far removed from their traditional profile for their pronounced sweet and bitter taste and aroma related to Maillard reactions. The aim of this work was to make a cheese with a similar sensory profile to that of the traditional Andalusian one but without lactose. For this purpose, the doses of the enzyme lactase that would be necessary to add to the milk were investigated so that, during the manufacturing of the cheese, there would remain enough lactose for the starter cultures to trigger lactic fermentation and, in turn, to spark the cheese\u2019s own maturity processes. The results show that the combined action of lactase (0.125 g\/L, 0.250 g\/L, 0.5 g\/L, and 1 g\/L) and of the lactic bacteria reduces the final content of lactose to below 0.01%, complying with the European Authority of Food Safety\u2019s recommendations for considering the cheeses as being under the denomination \u201clactose-free\u201d. The physicochemical and sensory values resulting from the different batches of cheese obtained indicate that the lowest dose studied (0.125 g\/L) had very similar ones to those of the control cheese.<\/jats:p>","DOI":"10.3390\/foods12050996","type":"journal-article","created":{"date-parts":[[2023,2,27]],"date-time":"2023-02-27T04:13:16Z","timestamp":1677471196000},"page":"996","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":9,"title":["Effect of Lactose-Reduction in Murciano-Granadina Semi-Hard Goat Cheese on Physicochemical and Sensory Characteristics"],"prefix":"10.3390","volume":"12","author":[{"given":"\u00c1ngel Luis","family":"L\u00f3pez Ruiz","sequence":"first","affiliation":[{"name":"Departamento de Bromatolog\u00eda y Tecnolog\u00eda de los Alimentos, Universidad de C\u00f3rdoba, Campus de Rabanales, 14071 C\u00f3rdoba, Spain"},{"name":"Centro IFAPA Hinojosa del Duque, 14270 C\u00f3rdoba, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0905-4481","authenticated-orcid":false,"given":"Francisco de As\u00eds","family":"Ruiz Morales","sequence":"additional","affiliation":[{"name":"Centro IFAPA Camino de Purchil, 18004 Granada, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9697-2821","authenticated-orcid":false,"given":"Pilar","family":"Ruiz P\u00e9rez-Cacho","sequence":"additional","affiliation":[{"name":"Departamento de Bromatolog\u00eda y Tecnolog\u00eda de los Alimentos, Universidad de C\u00f3rdoba, Campus de Rabanales, 14071 C\u00f3rdoba, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1508-6412","authenticated-orcid":false,"given":"Hortensia","family":"Gal\u00e1n-Soldevilla","sequence":"additional","affiliation":[{"name":"Departamento de Bromatolog\u00eda y Tecnolog\u00eda de los Alimentos, Universidad de C\u00f3rdoba, Campus de Rabanales, 14071 C\u00f3rdoba, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,2,26]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"738","DOI":"10.1016\/S2468-1253(17)30154-1","article-title":"Country, Regional, and Global Estimates for Lactose Malabsorption in Adults: A Systematic Review and Meta-Analysis","volume":"2","author":"Storhaug","year":"2017","journal-title":"Lancet Gastroenterol. 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