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The effects of lactose hydrolysis on the lactose-free yogurt quality

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dc.contributor.author POPESCU, Liliana
dc.contributor.author BULGARU, Viorica
dc.date.accessioned 2022-11-18T13:44:21Z
dc.date.available 2022-11-18T13:44:21Z
dc.date.issued 2022
dc.identifier.citation POPESCU, Liliana, BULGARU, Viorica. The effects of lactose hydrolysis on the lactose-free yogurt quality. In: Modern Technologies in the Food Industry – 2022: proc. of the Intern. Conf., MTFI – 2022, 20-22 October 2022. Chişinău: Tehnica-UTM, 2022, p. 97. ISBN 978-9975-45-851-1. en_US
dc.identifier.isbn 978-9975-45-851-1
dc.identifier.uri http://repository.utm.md/handle/5014/21700
dc.description.abstract Yogurt is a dairy product obtained by fermenting milk appreciated for the benefits presented to the digestive and general consumers health and for the reduction of symptoms caused by inadequate lactose digestion. Therefore, the lactose in yogurt is better digested than that in milk, as a result of the microorganisms ability to synthesize lactase. However, a low lactose content in yogurt is not suitable for people with lactose intolerance. Thus, the most reliable remedy seems to be complete enzymatic digestion of the lactose in yogurt. The aim of the study was to investigate the influence of different lactose hydrolysis processes, the contribution of the enzyme and the milk type on the characteristics of the obtained yogurt. For a systematic approach, the non-hydrolyzed yogurt (control sample), the yogurt that was hydrolyzed before fermentation, and the co-hydrolyzed yogurt (concomitant addition of β-galactosidase and starter culture) were performed simultaneously. en_US
dc.language.iso en en_US
dc.publisher Universitatea Tehnică a Moldovei en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject yogurt en_US
dc.subject lactose en_US
dc.subject lactase en_US
dc.title The effects of lactose hydrolysis on the lactose-free yogurt quality en_US
dc.type Article en_US


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  • 2022
    20–22 October, 2022

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Attribution-NonCommercial-NoDerivs 3.0 United States Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States

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