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| Title: | Lactose hydrolysed milk and low lactose yoghurt |
| Authors: | Mohd Yusop Abu
Azhan Mohamed (Pertanian Malaysia Univ., Serdang, Selangor. Fakulti Sains Makanan dan Bioteknologi) |
| Issue Date: | 1990 |
| Publisher: | Impaque Publishing |
| Citation: | Seminar on advances in food research 3: Selangor (Malaysia), 19-20 Nov 1990, p. 296-306 |
| 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 percent mixed starter culture (St. thermophilus and Lt. bulgaricus). The low lactose yoghurt (99 percent hydrolysis) showed bacterial counts of 5.2 x 10(9) and 2.8 x 10(9) 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. |
| URI: | http://agris.upm.edu.my:8080/dspace/handle/0/4049 |
| Appears in Collections: | Publications
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