Citation
Mohd Yusop Abu, . and Azhan Mohamed, . (1991) Lactose hydrolysed milk and low lactose yoghurt. [Proceedings Paper]
Abstract
Lactose hydrolysed milk was prepared by the enzymatic hydrolysis technique. A concentrated liquid lactase preparation 7028 C Roehm Chemicals Singapore was used to hydrolyse lactose to glucose and galactose in pasteurised whole milk. The hydrolysed milk was fermented to yoghurt using 2 percents mixed starter culture St. thermophilus and Lt. bulgaricus. The low lactose yoghurt 99 percents hydrolysis showed bacterial counts of 5.2x10 and 2.8x10 of the respective organisms. An increased sweetness and a low tartness of the curd promoted a better acceptability of the product as indicated by the taste panellists. This product is hoped to be more readily acceptable by the lactose intolerant individuals
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Abstract
Lactose hydrolysed milk was prepared by the enzymatic hydrolysis technique. A concentrated liquid lactase preparation 7028 C Roehm Chemicals Singapore was used to hydrolyse lactose to glucose and galactose in pasteurised whole milk. The hydrolysed milk was fermented to yoghurt using 2 percents mixed starter culture St. thermophilus and Lt. bulgaricus. The low lactose yoghurt 99 percents hydrolysis showed bacterial counts of 5.2x10 and 2.8x10 of the respective organisms. An increased sweetness and a low tartness of the curd promoted a better acceptability of the product as indicated by the taste panellists. This product is hoped to be more readily acceptable by the lactose intolerant individuals
Additional Metadata
| Item Type: | Proceedings Paper |
|---|---|
| Additional Information: | 4 fig.; 9 ref.; Summary En |
| AGROVOC Term: | YOGUR |
| AGROVOC Term: | HIDROLASAS |
| AGROVOC Term: | LACTOSA |
| Geographical Term: | MALAYSIA |
| Depositing User: | Ms. Norfaezah Khomsan |
| Last Modified: | 24 Apr 2025 05:26 |
| URI: | http://webagris.upm.edu.my/id/eprint/14934 |
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