Abstract
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.
Full Text 
Sign-in/Register to access full text options
Sign-in/Register to access full text options 
Published version (
Free)
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
