Vol. 11, Special Issue 10 (2022)

Author(s):
Sharanagouda B, Hardwari Lal, Indu and Sumit Mahajan

Abstract:
The persons with the deficiency of lactase enzyme in the epithelial cells of brush boarder of small intestine is cause for lactose intolerance and is a very much prevailing problem in the world (68%) as well as in India (65%). Low lactose and fermented dairy products are the answer for this problem. Yoghurt is one among the most popular fermented milk products. In this study efforts are made to reduce the lactose content in the yoghurt by hydrolyzing it using exogenous source of lactase. Different levels of lactose hydrolysis viz., 50, 60, 70 and 80% were tried in the simultaneous lactose hydrolysis and fermentation in the yoghurt. It was observed that as the level of lactose hydrolysis increased, the sensory scores, penetration value and acidity of the lactose hydrolyzed yoghurt (LHY) also increased. Whereas, setting time decreased correspondingly with increased degree of lactose hydrolysis. Based on the sensory scores, 70% LHY was adjudged as very much comparable product with the control.