Some Technological Properties of Lactose Reduced Milk Samples Being Sold in Ankara Markets

Abstract

In this study some technological and serısorial properties o f lactose reduced UHT milk samples being sold in Ankara markets produced fa r lactose intolerant were investigated. So the % total solid content, % total reducing sugar, % glucose, % lactose, titratable acidity (SH) and pH values o f sam p le s were a nalysed. A cco rd in g to the results o f the analysis, high level glucose and low level lactose in milk samples show that the enzymatic hydrolysis could have been used fo r the production o f lactose reduced UHT milk. Lactose content o f these samples are found to be appropriate levels fo r the consumption of lactose intolerants. According to the results o f sensorial evaluation showed that these products were sweeter than UHT milks and gained more acceptance by panelist.