Production and characterisation of lactose‐free Greek yoghurt with partial replacement of milk by vegetable extract

This study aimed to evaluate the partial replacement of cow's milk by vegetable extract in the fermentative process of Greek yoghurt and characterise its physicochemical composition, including colour parameters, pH, syneresis, sensory evaluation, lactose, antimicrobial activity and storage stability. The results indicated that the partial replacement of animal milk by rice and oat vegetable extract, respectively, did not influence the fermentation process of Greek yoghurt, contributing to the increased protein and fibre contents and lowered lipid content. The yoghurt developed with oat vegetable extract is lactose‐free and had a microbiological count within the parameters established by the legislation, in addition to a greater acceptance by the tasters and can be considered a source of omegas‐6 and ‐9, oleic acid as the major fatty acid. During the stability evaluation, the yoghurt remained homogeneous without alteration of colour and pH, presenting itself as an innovative alternative for the production of Greek yoghurt. Practical applications Substitution of milk for oat vegetable extract to the Greek yogurt production has proved to be a good option for people seeking lactose‐free foods, during the production process of Greek yogurt it was found that substitution by oat vegetable extract did not presented influence on the fermentation process, besides having a great sensorial acceptance, source of omega‐6 and ‐9, stability of 21 days and being lactose‐free.