Table 4.

Lactose-free fermented dairy product supplemented with probiotics/prebiotics.

Product	Study	Conclusion	References
Low-lactose fermented goat milk	Development of low-lactose fermented goat milks with Bifidobacterium animalis ssp. lactis Bb-12 and evaluate the effect of prior lactose hydrolysis on the viability of Bifidobacterium animalis ssp lactis Bb-12.	The lactose hydrolysis of milk resulted a higher hardness in probiotic fermented goat milk. Moreover, the lactose-free probiotic fermented milk had a more distinct sweet taste than the control one and was characterized by a less sour flavor.	[110]
Lactose-free functional yogurt	Physicochemical, rheological, and microbiological properties of lactose-free functional yogurt supplemented with FOS.	Lactose hydrolysis and FOS supplementation increased acidification rate during fermentation of yogurts. FOS helped to improve syneresis.	[111]
Concentrated lactose-free yogurt	Effect of encapsulated Bifidobacterium Bb-12 on the lactose-free yogurt.	Viability of Bifidobacterium Bb-12 was found for all spray-dried powders produced with lactose-free skim milk powder, lactose-free skim milk powder and inulin, and lactose-free skim milk powder and oligofructose to be higher than recommended to exert health benefits.	[112]
Lactose-free Greek-style yogurt	Evaluation of potential of lactose-free Greek-style yogurt as probiotic matrix.	Three different microcapsule formulations were produced using gum arabic, inulin and maltodextrin as wall materials. All formulations showed encapsulation yield above 96% and good probiotic viability (>8 log cfu/g) throughout 30 days of storage (4 °C).	[113]
Probiotic Edam cheese	Influence of Bifidobacterium bifidum on cheese.	Lactose in control as well as in experimental cheeses (107 viable cell) was depleted within 15 days. The free fatty acids increased from 2.23% and 2.31% on 0-day to 2.78% and 2.83% after 3 months, in control and probiotic cheeses, respectively.	[114]
Lactose-free fermented dairy beverages	Influence of co-cultures of Streptococcus thermophilus and probiotic lactobacilli on quality and antioxidant capacity parameters of lactose-free fermented dairy beverages containing Syzygium cumini (L.) skeels pulp.	Viability of bacteria are above 7 log CFU/g and total phenolic content around 40 mg GAE/100 g. The dairy beverages are good options for functional foods due to its nutritional value, viability of probiotic lactobacilli, phenolic content, and antioxidant capacity, also serving lactose-intolerant people.	[115]