ANALYSIS OF EFFECT OF INDIAN HERBAL AND NATURAL PRODUCTS ON DAIRY PROTEIN INTOLERANCE

Abstract

Different herbal additives like ginger, coriander, coffee, tea were tested for their lactose
reduction capacity in different brands of milk and milk products. Ginger and tea extracts were
exhibited more lactose reduction activity. The results of this present study reveals that these
herbal extracts seems to be involved in the lactose catabolism either directly or indirectly as co
factor for the activity of lactose enzyme, so they may be consumed along with milk products to
avoid lactose intolerance. Among the tested milk brands, Amulya was found with higher quantity
of lactose (65.7 ppm) and when it’s treated with ginger extract it was reduced into 20 ppm.