echnological development and characterization of high protein yogurt, reduced in lactose and with galactooligosacharides as potentially enhancers of gut health

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

Simposio; DAIRY SCIENCE AND TECHNOLOGY SYMPOSIUM 2023; 2023

A high-protein, low-fat, lactose-reduced yogurt, with galactooligosacharides (GOS), may improve gut microbiota. The objective of this work was to validate one yogurt formulation at pilot scale, which was previously assayed and characterized at lab scale. A mixture of skimmed milk powder and whey protein concentrate 35% was added to bovine fluid milk. A commercial β-galactosidase enzyme (YNL-2, GODO) was used for lactose hydrolysis and GOS production, added together with the starter (YFL811, Hansen). Two replicates were performed. Fermentations lasted 4.5h. Protein and fat levels were 6.2±0.1% and 1.8±0.2%, respectively; titratable acidity and pH were 133.9±2.8°D and 4.37±0.10 (14 days of storage). Syneresis was not perceived in yogurt. S. thermophilus levels were 2.8.109 CFU/g and L. bulgaricus 1.33.102 CFU/g. Lactose concentration before fermentation was 8.7±0.2 g/100g and it decreased to 1.5±0.3 g/100g at 14 d. GOS concentration in yogurt were 0.9±0.2 g/100g. Physicochemical and microbiological parameters were in accordance with food legislation. GOS presence, recognized as prebiotics, and viable microorganisms in this yogurt could be a good alternative to improve gut microbiota.