Organoleptic and physical properties of yogurt made from lactose hydrolysed milk

Low‐lactose yogurt has been manufactured by using two commercial lactase enzymes: Lactozym and Maxilact. For each lactase enzyme two different enzyme treatments were examined: hydrolysing before fermentation and hydrolysing during fermentation. When evaluated by the triangle test it was not possible to detect any significant difference in organoleptic properties, including sweetness, between the control yogurt and the yogurt samples made from hydrolysed milk. The addition of fruit and sugar made it possible to detect a difference in sweetness when triangle tested. When lactase was added to evaporated milk (approx. 10% S N F) together with the starter culture, the results showed that addition of an amount equal to 500 ‐ 700 LAU/litre resulted in a yogurt with about 2% lactose. A technology based on these results seems applicable to industrial manufacture.