Standardization of different levels of lactose hydrolysis in the preparation of lactose hydrolyzed yoghurt

Iranian Journal of Veterinary Research

Volumn 10, Issue 2, 2009, Pages 132-136

  Nagaraj, M ^a   Sharanagouda, B ^a   Manjunath, H ^a   Manafi, M ^b  

^a Karnataka Veterinary Animal and Fisheries Sciences University   (India)

^b VETERINARY COLLEGE   (India)

Author keywords

Lactose hydrolysed mix; Lactose hydrolysed yoghurt; Lactose hydrolysis; Lactose unhydrolysed mix

Indexed keywords

EID: 69549088414     PISSN: 17281997     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (22)

1. Antila, P; Lehto, M and Antila, V (1977). The use of lactase treated milk in the manufacture of yoghurt. 20th International Congress on Production of Low Lactose Milk and Milk Products for Lactose Intolerant People. Paris. P: 48.
2. Baeve, VS (1981). Possibility of producing low lactose milk products for infant feeding using ß-gal. Vopeory Itaniya. 2: 63-65.
3. Balasubramanyam, BV (1988). Advantages of low lactose milk. Dairyman. 40: 189-191.
4. Davood, N; Dariani, DN; Frank, JF and Lowenstein, M (1982). Manufacture of low lactose yoghurt by simultaneous lactose hydrolysis and bacterial fermentation. Cult. Dairy Prod. J., 17: 18-19, 22.
5. Graph pad prism computer programme (2005). Version 4.03, Graph Pad Software Inc., San Diego, USA.
6. Hilgendorf, MJ (1981). Optimization of fungal lactase levels in yoghurt manufacturing. Cult. Dairy Prod. J., 16: 5-7.
7. Hourigan, JA (1984). Nutritional implications of lactose. Aust. J. Dairy Technol., 39: 114-120.
8. IS: 1224, Part-I (1977). Specifications for operators for determination of milk fat by Gerber method. Bureau of Indian Standards, New Delhi.
9. IS: 1479, Part-I (1960). Methods of test for dairy industry rapid examination of milk. Bureau of Indian Standards, New Delhi.
10. IS: 1479, Part-II (1961). Methods of test for dairy industry rapid examination of milk. Bureau of Indian Standards, New Delhi.
11. IS: 7035 (1973). Specifications for fermented milk products. Bureau of Indian Standards, New Delhi.
12. Knanagaeva, IS; Tikhomirvo, AS and Kulikova, AK (1980). Effect of lactose hydrolysis on activity of lactic acid bacteria. Pischevaya Technologiya. 6: 133-134 (cited in FSTA 14: 275).
13. Lawrence, AJ (1968). The determination of lactose in milk products. Aust. J. Dairy Tech., 23: 103.
14. Mahipal Reddy, K (1989). Use of yeast cell bound lactase for the preparation of lactose hydrolysed milk and low lactose yoghurt. MSc Thesis, University of Agriculture Sciences, Bangalore, India.
15. Nelson, JA and Trout, GM (1964). Judging dairy products. 4th Edn., IV EA. Olsen Publishing Co., Wilwaukee. P: 357.
16. Smith, FE and Bradley, RL Jr (1984). Acceptance of yoghurt made with and without lactose hydrolysis. Cult. Dairy Prod. J., 19: 31-33, 35-37.
17. Tamine, AY and Robinson, RK (1988). Fermented milks and their future trends: technological aspects. Part II. J. Dairy Res., 56: 281-304.
18. Technical Review, NOVO Industries, A/S (1987). A technical review of Lactozyme-R " NOVO enzymes product brochure". NOVO Industries AS 2880, Bagsvaerd, Denmark.
19. Uma, MV (1991). Preparation and use of permeabilized yeast cells (Kluyveromyces fragilis) for production of low lactose milk and milk products. MSc Thesis, University of Agriculture Sciences, Bangalore, India.
20. Vonk, RJ; Priebe, MG; Koetse, HA; Stellaard, F; Lenoir-Wijnkoop, I; Antoine, JM; Zhong, Y and Huang, CY (2003). Lactose intolerance: analysis of underlying factors. Eur. J. Clin. Invest., 33: 70-75.
21. Whalen, AC; Gilmore, TM; Spurgeon, KR and Parson, JG (1988). Yoghurt manufactured from whey-caseinate blends and hydrolyzed lactose. J. Dairy Sci., 71: 299-305.
22. Wilson, JH; Wilson, EJ; Matak, KE; Duncan, SE and Sumner Susan, HCR (2003). The influence of lactose hydrolysis on the strength and sensory characteristics of vanilla ice cream. American Society of Agricultural and Biological Engineers, St. Joseph, Michigan. PP: 036-054.