APPLICATION OF ENZYMATICALLY HYDROLYZED-LACTOSE MILK AND WHEY IN SOME DAIRY PRODUCTS | ||
| Mesopotamia Journal of Agriculture | ||
| Article 28, Volume 45, Issue 1, March 2017, Pages 329-340 PDF (454.42 K) | ||
| Document Type: Research | ||
| DOI: 10.33899/magrj.2012.161258 | ||
| Authors | ||
| Waleed Mahmood* 1; Karzan T. Mahmood2 | ||
| 1Food Sci. Dept./ College of Agric. and Forestry, Mosul Univ., Iraq | ||
| 2Food Sci. Dept./ College of Agric., Sulaimania Univ., Iraq | ||
| Abstract | ||
| Kluyveromyces lactis β-Galactosidase was used to hydrolyze lactose in milk (28 and 56% hydrolysis) and in whey (26.25 and 52.5% hydrolysis). Hydrolyzed-lactose milk was used for the production of ice cream and stirred flavored yogurt while the hydrolyzed-lactose whey was used for the production of a soft drink (whey beverage). The added sucrose to these products was decreased to compensate the sweetness that gained as a result of lactose hydrolysis. The percentages of saved sucrose in ice cream were 6.53 and 13.06% for 28 and 56% hydrolyzed-lactose samples, respectively. Sensory evaluation of ice cream sweetness showed non-significant difference (p≤0.05) between the hydrolyzed-lactose samples (28 and 56% hydrolysis) and the untreated sample except for texture where a significant difference was observed between the 56% hydrolyzed-lactose ice cream and the control sample. The percentages of sucrose saving in stirred flavored yogurt were equal to 7.42 and 14.84% for 25.83 and 51.66% lactose hydrolysis, respectively, whereas in whey beverage they were equal to 3.25 and 6.5% for 26.25 and 52.5% lactose hydrolysis, respectively. Sweetness sensory evaluation of the stirred flavored yogurt and whey beverage showed non-significant differences among hydrolyzed-lactose samples and the untreated samples. | ||
| Keywords | ||
| β-galactosidase; Lactose hydrolysis; Ice cream; Yogurt; Whey | ||
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