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: clauvenica@fiq.unl.edu.ar |
| 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.
