Abd EI-Rahman,, M., Kheadr, E., EI-Nemr, T. (2002). CHANGES IN PHYSICO-CHEMICAL PROPERTIES OF BIOYOGHURT MADE FROM LACTOSE HYDROLYSED MILK. Journal of Food and Dairy Sciences, 27(2), 1089-1100. doi: 10.21608/jfds.2002.253417
M. A. Abd EI-Rahman,; E. E. Kheadr; T. M. EI-Nemr. "CHANGES IN PHYSICO-CHEMICAL PROPERTIES OF BIOYOGHURT MADE FROM LACTOSE HYDROLYSED MILK". Journal of Food and Dairy Sciences, 27, 2, 2002, 1089-1100. doi: 10.21608/jfds.2002.253417
Abd EI-Rahman,, M., Kheadr, E., EI-Nemr, T. (2002). 'CHANGES IN PHYSICO-CHEMICAL PROPERTIES OF BIOYOGHURT MADE FROM LACTOSE HYDROLYSED MILK', Journal of Food and Dairy Sciences, 27(2), pp. 1089-1100. doi: 10.21608/jfds.2002.253417
Abd EI-Rahman,, M., Kheadr, E., EI-Nemr, T. CHANGES IN PHYSICO-CHEMICAL PROPERTIES OF BIOYOGHURT MADE FROM LACTOSE HYDROLYSED MILK. Journal of Food and Dairy Sciences, 2002; 27(2): 1089-1100. doi: 10.21608/jfds.2002.253417
CHANGES IN PHYSICO-CHEMICAL PROPERTIES OF BIOYOGHURT MADE FROM LACTOSE HYDROLYSED MILK
1Dept. of Dairy Sci., Fac. of Agric.,·EI-Minia, Univ., Egypt
2Dept. of Dairy Sci. and Technol., Fac. of Agric. Alex. Unlv., Egypt
Abstract
Yoghurt made from lactose hydrolysed or unhydrolysed milks in presence of yoghurt bacteria (Lactobacillus delbrueckii ssp. bulgaricus LX and Streptococcus thermophilus S3) and four strains of bifidobacteria (B. bifidum DSM 20456, B. bifidum DSM BB12, B. longum DSM 20097 and B. infantis DSM 20090) were assessed during 15 days of refrigerated. A reduction in milk lactose of 42.3% was achieved using Maxilact, 20000. Milk was inoculated at a level of 2% (v/v) with a bacterial mixture of Bifidobacterium spp. :Str. thermophilus :L. delbrueckii ssp. bulgaricus using a ratio of 2:1:1 (v/v/v). During storage, hydrolysed yoghurt showed higher titratable acidity and lower pH values than unhydrolysed yoghurt. Hydrolysed yoghurt showed higher acetaldehyde and soluble tyrosine contents but lower lactose content and (3- galactosidase activity than unhydrolysed yoghurt. Sensory assessment data showed that hydrolysed yoghurt containing B. longum or B. bifidum gained the highest flavour, texture and overall scores. While, standard yoghurt and yoghurt containing B. infantis scored lower because of the appearance of bitter off-flavour in the former and unpleasant flavour in the latter samples. In conclusion, B. longum proved to be a promising candidate to be used as dietary adjunct in fermented milk with probiotic properties.
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