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.
Recommended Citation
McMullan, Paul and Ogden, Dr. Lynn
(2014)
"Lactose-Hydrolyzed Yogurt Sweetness,"
Journal of Undergraduate Research: Vol. 2014:
Iss.
1, Article 854.
Available at:
https://scholarsarchive.byu.edu/jur/vol2014/iss1/854