Comparative study of lactose, galacto-oligosaccharides, volatile profile and physicochemical parameters in reduced-lactose and traditional yogurts

VÉNICA C.; WOLF I. V.; BERGAMINI C.; PEROTTI M. C.

Simposio; Euro Global Summit and Expo on Food & Beverages; 2015

Lactose intolerance affects about 70% of the world population; its incidence in South America is very high. Consume of reduced-lactose dairy products is recommended to avoid the uncomfortable gastrointestinal symptoms. In the Argentinian market, reduced-lactose fermented milks are not available. The purpose of this study was to compare acidity, lactose andgalacto-oligosaccharides (GOS) concentrations, volatile profile and fat, total solids and proteins contents of stirred hydrolyzed yogurts made with added β-galactosidase enzyme with traditional ones. Yogurts with different fat contents, sweeteners (aspartame, sucrose) and with and without Lactobacillus acidophilus/inulin were studied during storage.