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Journal of Undergraduate Research

Keywords

lactose-hydrolysis, yogurt sweetness, bacterial culture, lactose

College

Life Sciences

Department

Nutrition, Dietetics, and Food Science

Abstract

My project was focused on developing a yogurt that was sweeter than traditional yogurt via means of lactose-hydrolysis. The purpose was to find what percentage of added sugar could be spared when hydrolyzing the lactose inherent in milk. The 3 batches of milk had additional sugar and Non-Fat Dry Milk (NFDM) added to boost its lactose content. The two experimental batches were treated with the lactase enzyme and left to sit for a period of 48 hours, at which point one could safely assume that 99% of the lactose had been fully hydrolyzed. One of the experimental batches had 50% of the control batch’s sugar added and the other had 100% of the sugar added.

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