Journal of Food and Nutritional DisordersISSN: 2324-9323

Reach Us +44-7480-724769
All submissions of the EM system will be redirected to Online Manuscript Submission System. Authors are requested to submit articles directly to Online Manuscript Submission System of respective journal.

Research Article, J Food Nutr Disord Vol: 2 Issue: 5

Effect of Lactose Hydrolysis during Manufacture and Storage of Drinkable Yogurt

Claudia I Vénica*, Carina V Bergamini, Carlos A Zalazar and María C Perotti
Instituto de Lactología Industrial (INLAIN-UNL/CONICET), Santiago del Estero 2829, S3000AOM Santa Fe, Argentina
Corresponding author : Dr. Claudia I Vénica
Instituto de Lactología Industrial (INLAIN-UNL/CONICET), Santiago del Estero 2829, S3000AOM Santa Fe, Argentina
Tel: +54 342 453 0302
E-mail: [email protected]
Received: August 12, 2013 Accepted: November 29, 2013 Published: December 06, 2013
Citation: Vénica CI, Bergamini CV, Zalazar CA, Perotti MC (2013) Effect of Lactose Hydrolysis during Manufacture and Storage of Drinkable Yogurt. J Food Nutr Disor 2:5. doi:10.4172/2324-9323.1000125

Abstract

Effect of Lactose Hydrolysis during Manufacture and Storage of Drinkable Yogurt

Reduced-lactose yogurts are still not available in the Argentinean market despite the fact in Latin America the incidence of deficient-lactose individual is very high. In this work, variables to hydrolyze the lactose (three levels of β-galactosidase enzyme and the time of its addition) were evaluated during manufacture of natural and sweetened (8% p/v) drinkable yogurts. Experimental yogurts (with enzyme) were compared with controls (without enzyme). The evolution of lactose content, pH, titratable acidity and syneresis were analyzed during 28 days of storage at 5ºC.

Keywords: Lactose intolerance; Enzymes; Yogurt; Lactose

Track Your Manuscript

Share This Page