The effect of simultaneous lactose hydrolysis and fermentation on the quality of yoghurt
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Date
2023
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LUVAS Hisar
Abstract
The objective of the present study was to develop Lactose Hydrolyzed Yoghurt by using different concentration of lactase enzyme in yoghurt mix were tried to produce acceptable quality Lactose Hydrolysed Yoghurt with incorporation of stabilizer and emulsifier. Standardization of fat and MSNF in milk were done by Pearson‘s square method. Physico-chemical, rheological, microbiological and sensory characteristics of the products were studied. It was observed that as the level of lactose hydrolysis increased, the penetration value, whey syneresis and acidity of the Lactose Hydrolysed Yoghurt (LHY) increased. Whereas, setting time and sensory attributes were decreased correspondingly with increased degree of lactose hydrolysis. The viscosity of control and all other treatments were decreased with increased temperature at constant shear rate. Based on the sensory evaluation T3 (0.6ml/L lactase enzyme) was adjudged as very much comparable to control. Hence, selected for further storage studies. The developed Lactose Hydrolysed Yoghurt products were stored at 4±1℃ and evaluated at 7 days interval for 28 days. There was decrease in pH and increase in acidity over a period of storage at refrigeration temperature. The standard plate count and starter count increased up to 14th day. But, after that SPC and starter count decreased with the progression of storage period. The yeast and mold count increased with the progression of storage period. Coliforms were absent in all the samples.