Yogurt Manufactured from Whey-Caseinate Blends and Hydrolyzed Lactose

The replacement of NDM by economical whey-caseinate blends at 50 and 100% in the manufacture of yogurt was studied. Lactose in the yogurt mixes was hydrolyzed to 50% and 75% before fermentation to increase sweetness, which reduced added sucrose and simultaneously reduced lactose. Two taste panels detected flavor differences between yogurts from the 100% replacement formula and the control yogurts containing the full amount of NDM but could not detect flavor differences between the control yogurts and the 50% replacement formula. Although the experienced panelists preferred the unhydrolyzed yogurts over the lactose-hydrolyzed yogurts, the consumer taste panelists could not detect any flavor differences and preferred the unhydrolyzed and hydrolyzed yogurts equally. All yogurts had excellent body and texture. Yogurts made with wheycaseinate blends and less sucrose had lower calorie contents than the control yogurts. Whey-caseinate blends lowered the cost of manufacture, but the enzyme preparation used for lactose hydrolysis raised the cost of manufacture slightly.