Use of whey powder and lactose hydrolysis in yoghurt made from reconstitued milk
1999
Shah, N. (Victoria Univ. of Technology, Melbourne (Australia))
The use of whey in yoghurt and other fermented dairy products has been limited because of its effect on quality of the finished product. Several researches have been done on the feasibility of replacing milk powder with dry whey in yoghurt and frozen desserts. Similarly, use of lactase (beta-D-galactosidase) to hydrolyse lactose into glucose and galactose, prior to product manufacture, has received considerable attention during the past decade. One of the applications is preparation of low lactose dairy products intended for use by lactose sensitive individuals. Hydrolysis of lactose in milk and whey results in reduced lactose content, little or no lactose crystallisation, increased sweetness and more readily fermentable sugars. The objective of this study was to determine the acceptability of yoghurt made from reconstituted milk powder bases with 50 or 75/ hydrolysis of total lactose in the mix along with replacement of 25 or 50/ of the milk powder with sweet dry whey. Yoghurt mixes were prepared from milk powder with 3 levels of dry whey used in replacement for an amount of dry milk, and 3 levels of lactose hydrolysis. Compositional analysis, and determination of pH, titratable acidity, water soluble nitrogen contents, viscosity, and sensory evaluation were carried out. Results showed that it was feasible to manufacture yoghurt with reconstituted milk powder and with 25/ of the milk powder replaced with dry whey without any adverse effects.
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