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The quality of set‐style yoghurt responsible to partial lactose hydrolysis followed by protein cross‐linking of the skimmed milk
Author(s) -
Han YanPing,
Fu Miao,
Zhao XinHuai
Publication year - 2015
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12195
Subject(s) - food science , lactose , syneresis , lactase , chemistry , skimmed milk , hydrolysis , mouthfeel , lactoperoxidase , lactose intolerance , biochemistry , enzyme , peroxidase , organic chemistry , raw material
Skimmed milk used for set‐style yoghurt production was treated with lactase at 0.1 g/kg for 30 min to give partial lactose hydrolysis and then treated with horseradish peroxidase and glucose oxidase at 200 and 6 kU/kg protein to result in protein cross‐linking. Two treatments conferred higher apparent viscosity on the milk, but led to the yoghurt prepared from it with insignificantly different chemical compositions to the counterparts ( P > 0.05). The prepared yoghurt also showed decreased syneresis (about 17.7%), higher apparent viscosity and viscoelastic modulus, firmer texture and finer microstructure. This ternary enzyme system is a potential approach to improving the quality of set‐style yoghurt.