Effect of Lactose Hydrolysis during Manufacture and Storage of Drinkable Yogurt

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.