Lactose Reduced Milk Production by Using Enzymatıc Hydrolysis and Ultrafiltration for Lactose Intolerants

Abstract

By utilising enzymatic hydrolysis and UF techniques, and preparing appropriate mixtures o f the samples that had been produced through methods mentioned above, lactose reduced milk samples fo r the consumption o f those who are lactose intolerant, have been produced; namely A (enzmalicly hydrolysed milk), B (ultrafıltrated milk), C (1:3 mixture o f A and B, respectively), D (1:1 mixture o f A and B, respectively), E (3:1 mixture of A and B, respectively). The products were compared with UHT milk as being the reference, and were evaluated from the chemical (total solid, protein, ash, Ca, Na, K) and organoleptical (colour, flavour, texture) points o f view. The difference between the chemical properties o f A, D, E and the reference was considered to be negligible (p>0.05). The lactose contents o f A, B, C, D and E were found as 0.28, 2.55, 1.98, 1.42 and 0.85 %>, respectively. The evaluation of the points given by the panelists revealed no statistical difference between the samples from the colour and texture standpoints (p>0.05), whereas from the flavour standpoint, the differences âmong the evaluations were found to be statistically signifıcant (p<0.05). The panelists stated their preferences as A,D and E.