{'fraction_non_alphanumeric': 0.04736842105263158, 'fraction_numerical': 0.02280701754385965, 'mean_word_length': 4.382075471698113, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
[Lactose content and beta-galactosidase activity in yogurt, cheeses and curdled milk made in Brazil].

We studied yogurts and industrialized curdled milk in three different storage times, as well as homemade and Syrian curdled milk and cheeses. Lactose content (gm%) and beta-galactosidase activity were determined in these products. Lactose content was elevated in yogurts and curdled milk with a lactose reduction of about 22% compared to the lactose of cow milk, with a mean and standard desviation (M +/- SD) of 3.81 +/- 0.47 gm%. In the cheeses lactose content was low, between 1.91 and 0.03 g%. beta-galactosidase activity was present in yogurts and curdled milk, with values between 0.58 and 3.61 U in time I and M +/- SD of 0.15 +/- 0.23 U. A significant decrease of beta-galactasidase activity was observed during the storage time. By analyzing and comparing these findings with the literature, we conclude that the products studied, by their low content of lactose (cheeses and yakult) or by the presence of beta-galactasidase activity (yogurts and curdled milk at time I) probably would be tolerated by most hipolactasic persons.