Goat milk yogurt with improved properties

Abstract

The aim of the work was to diversify the dairy products variety as well as consumer groups by obtaining lactose-free fermented dairy products from goat's milk through different hydrolysis processes. For the research, samples of classic yogurt and lactose-free yogurt (non-hydrolyzed yogurt, the yogurt that was hydrolyzed before fermentation, and the co-hydrolyzed yogurt) from local goat's milk with a fat content of 5.5%, protein 3.0% and lactose 4.45% were manufactured in the laboratory conditions. Both pre-hydrolysis and co-hydrolysis of milk accelerate the fermentation process in yogurt manufacturing, suggesting that the lactose hydrolysis process improves the fermentation process and the lactose-free yogurt quality attributes. However, the process of obtaining yogurt by co-hydrolysis reduces the yogurt production time by excluding the lactose pre-hydrolysis technological stage and, respectively, the production costs. The optimal method from the economic, technological and quality index characteristics point of view is to obtain lactose-free yogurt through co-hydrolysis.