engleski

Fruit-yoghurt made from hydrolyzed milk

Lactose intolerance is a common physiological disorder and occurs due to the inability to digest milk sugar - lactose. As levels of this enzyme gradually decrease during early childhood and adolescence, it can even lead to complete inactivation of this enzyme in adult age. It has been estimated that around 75% of adults in world population suffer from some type of lactase deficiency or intolerance. Low-lactose or lactose free milks are becoming common products in market around the world. At the same time, yoghurt and other fermented milk products are already known as relatively safe products for lactose deficient population, especially as some of the bacteria involved in production of yoghurt produce lactase as well, and therefore the content of lactose in such products is less than in milk. Therefore, yoghurt produced from hydrolyzed milk can even more enhance its digestibility, and at the same time maintain the same protein, vitamin and mineral content. In this paper we have optimized quantity of fruit aroma with sugar and sweetener in yoghurt produced from hydrolyzed milk in comparison with yoghurt from unhydrolzyed milk. All samples have been sensory evaluated by a panel group and by electronic tongue. A correlation between these two sensory methods was made.

yoghurt; lactase; electronic tongue; sensory properties

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