Effect of lactose hydrolysis on milk fermentation and some properties of curd
Much of the World population suffers in lactose intolerance so these people mustn't eat milk and milk products without lactose pre-hydrolvsis. Nowadays, dairy firms produce more and more lactose hydrolysed milk products for people suffered in lactose intolerance and enjoy the benefit of milk an...
Elmentve itt :
| Szerző: | |
|---|---|
| Dokumentumtípus: | Cikk |
| Megjelent: |
2010
|
| Sorozat: | Review of faculty of engineering : analecta technica Szegedinensia
|
| Kulcsszavak: | Mérnöki tudományok, Kémia |
| Online Access: | http://acta.bibl.u-szeged.hu/11830 |
| Tartalmi kivonat: | Much of the World population suffers in lactose intolerance so these people mustn't eat milk and milk products without lactose pre-hydrolvsis. Nowadays, dairy firms produce more and more lactose hydrolysed milk products for people suffered in lactose intolerance and enjoy the benefit of milk and milk products consumption. One of the most popular milk products are the fermented products such the yogurt. Well known, that lactose hydrolyzed milk has a sweeter taste and more prone to strong Maillard reaction. But the other technological properties and/or consequences of these are less investigated. We observed a significant effect of the rate of lactose pre-hydrolysis on the acid clotting time. pH. and the gel firming. The pre-hydrolysis of raw milk (from 4.62% to 3.87%) accelerated the pH decrease so the clotting time was about 30 minutes shorter than in the control samples. The hydrolysis of raw milk accelerated the speed of pH decrease in lactase inactivated milk samples. Further difference was observed in the gel firming. The pasteurized than pre-hydrolysed and lactase inactivated milk samples showed better gel firmness at 4.6 pH. The biggest difference in gel firming was approximately four fold in hydrolysed raw milk samples versus control samples. The trend of pH and clotting changes was different in doubly pasteurized milk samples. |
|---|---|
| Terjedelem/Fizikai jellemzők: | 36-42 |
| ISSN: | 1788-6392 |