APPLICATION OF ENZYMATICALLY HYDROLYZED-LACTOSE MILK AND WHEY IN SOME DAIRY PRODUCTS
<em>Kluyveromyces lactis</em> β-Galactosidase was used to hydrolyze lactose in milk (28 and 56% hydrolysis) and in whey (26.25 and 52.5% hydrolysis). Hydrolyzed-lactose milk was used for the production of ice cream and stirred flavored yogurt while the hydrolyzed-lactose whey was used fo...
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College of Agriculture
2012-12-01
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| Series: | Mesopotamia Journal of Agriculture |
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| Online Access: | https://magrj.mosuljournals.com/article_161258_644984801d11201f48d9551e9e0dbc8f.pdf |
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| author | Waleed Mahmood Karzan T. Mahmood |
| author_facet | Waleed Mahmood Karzan T. Mahmood |
| author_sort | Waleed Mahmood |
| collection | DOAJ |
| description | <em>Kluyveromyces lactis</em> β-Galactosidase was used to hydrolyze lactose in milk (28 and 56% hydrolysis) and in whey (26.25 and 52.5% hydrolysis). Hydrolyzed-lactose milk was used for the production of ice cream and stirred flavored yogurt while the hydrolyzed-lactose whey was used for the production of a soft drink (whey beverage). The added sucrose to these products was decreased to compensate the sweetness that gained as a result of lactose hydrolysis. The percentages of saved sucrose in ice cream were 6.53 and 13.06% for 28 and 56% hydrolyzed-lactose samples, respectively. Sensory evaluation of ice cream sweetness showed non-significant difference (p≤0.05) between the hydrolyzed-lactose samples (28 and 56% hydrolysis) and the untreated sample except for texture where a significant difference was observed between the 56% hydrolyzed-lactose ice cream and the control sample.<br /> The percentages of sucrose saving in stirred flavored yogurt were equal to 7.42 and 14.84% for 25.83 and 51.66% lactose hydrolysis, respectively, whereas in whey beverage they were equal to 3.25 and 6.5% for 26.25 and 52.5% lactose hydrolysis, respectively. Sweetness sensory evaluation of the stirred flavored yogurt and whey beverage showed non-significant differences among hydrolyzed-lactose samples and the untreated samples. |
| format | Article |
| id | doaj-art-bb5a1887dfac4b309d2a58fcace6be18 |
| institution | Kabale University |
| issn | 1815-316X 2224-9796 |
| language | English |
| publishDate | 2012-12-01 |
| publisher | College of Agriculture |
| record_format | Article |
| series | Mesopotamia Journal of Agriculture |
| spelling | doaj-art-bb5a1887dfac4b309d2a58fcace6be182025-08-20T03:48:41ZengCollege of AgricultureMesopotamia Journal of Agriculture1815-316X2224-97962012-12-0145132934010.33899/magrj.2012.161258161258APPLICATION OF ENZYMATICALLY HYDROLYZED-LACTOSE MILK AND WHEY IN SOME DAIRY PRODUCTSWaleed Mahmood0Karzan T. Mahmood1Food Sci. Dept./ College of Agric. and Forestry, Mosul Univ., IraqFood Sci. Dept./ College of Agric., Sulaimania Univ., Iraq<em>Kluyveromyces lactis</em> β-Galactosidase was used to hydrolyze lactose in milk (28 and 56% hydrolysis) and in whey (26.25 and 52.5% hydrolysis). Hydrolyzed-lactose milk was used for the production of ice cream and stirred flavored yogurt while the hydrolyzed-lactose whey was used for the production of a soft drink (whey beverage). The added sucrose to these products was decreased to compensate the sweetness that gained as a result of lactose hydrolysis. The percentages of saved sucrose in ice cream were 6.53 and 13.06% for 28 and 56% hydrolyzed-lactose samples, respectively. Sensory evaluation of ice cream sweetness showed non-significant difference (p≤0.05) between the hydrolyzed-lactose samples (28 and 56% hydrolysis) and the untreated sample except for texture where a significant difference was observed between the 56% hydrolyzed-lactose ice cream and the control sample.<br /> The percentages of sucrose saving in stirred flavored yogurt were equal to 7.42 and 14.84% for 25.83 and 51.66% lactose hydrolysis, respectively, whereas in whey beverage they were equal to 3.25 and 6.5% for 26.25 and 52.5% lactose hydrolysis, respectively. Sweetness sensory evaluation of the stirred flavored yogurt and whey beverage showed non-significant differences among hydrolyzed-lactose samples and the untreated samples.https://magrj.mosuljournals.com/article_161258_644984801d11201f48d9551e9e0dbc8f.pdfβ-galactosidaselactose hydrolysisice creamyogurtwhey |
| spellingShingle | Waleed Mahmood Karzan T. Mahmood APPLICATION OF ENZYMATICALLY HYDROLYZED-LACTOSE MILK AND WHEY IN SOME DAIRY PRODUCTS Mesopotamia Journal of Agriculture β-galactosidase lactose hydrolysis ice cream yogurt whey |
| title | APPLICATION OF ENZYMATICALLY HYDROLYZED-LACTOSE MILK AND WHEY IN SOME DAIRY PRODUCTS |
| title_full | APPLICATION OF ENZYMATICALLY HYDROLYZED-LACTOSE MILK AND WHEY IN SOME DAIRY PRODUCTS |
| title_fullStr | APPLICATION OF ENZYMATICALLY HYDROLYZED-LACTOSE MILK AND WHEY IN SOME DAIRY PRODUCTS |
| title_full_unstemmed | APPLICATION OF ENZYMATICALLY HYDROLYZED-LACTOSE MILK AND WHEY IN SOME DAIRY PRODUCTS |
| title_short | APPLICATION OF ENZYMATICALLY HYDROLYZED-LACTOSE MILK AND WHEY IN SOME DAIRY PRODUCTS |
| title_sort | application of enzymatically hydrolyzed lactose milk and whey in some dairy products |
| topic | β-galactosidase lactose hydrolysis ice cream yogurt whey |
| url | https://magrj.mosuljournals.com/article_161258_644984801d11201f48d9551e9e0dbc8f.pdf |
| work_keys_str_mv | AT waleedmahmood applicationofenzymaticallyhydrolyzedlactosemilkandwheyinsomedairyproducts AT karzantmahmood applicationofenzymaticallyhydrolyzedlactosemilkandwheyinsomedairyproducts |