Akademik Veri Yönetim Sistemi
V. International Joint Science Congress of Materials and Polymers, Burdur, Türkiye, 29 Eylül - 01 Ekim 2021, ss.42-44, (Tam Metin Bildiri)
Lactose, which is a natural disaccharide formed by glucose and galactose, is exclusively found in mammalian
milk. Lactose is hydrolysed by enzymes named as lactase (β-galactosidase) and phlorizin hydrolase
(glycosyl-N-acylsphingosine glucohydrolase) in the health human small intestine. Lactose intolerance can be
caused by deficiency of β-galactosidase the brush-border of the small intestine and is defined as a clinical
syndromecharacterised by abdominal pain, flatulence, diarrhoea, nausea, and bloating that can occur after
lactose consumption. In recent years, the market for lactose-free or lactose-reduced dairy products has grown
considerably. In this study, milk with 50% and 100% lactose hydrolysis by β-galactosidase was used for
alternative lactose-reduced or lactose-free probiotic yoghurt. The control probiotic yoghurt samples were
produced without added β-galactosidase. The pH and titratable acidity values of the probiotic yoghurt samples
varied from 4.66 to 4.22 and from 0.92% to 1.27%, respectively, during the 30 days of storage. The apparent
viscosity and hardness values of the probiotic yoghurt samples produced from lactose hydrolysed milks were
lower than those of the control samples. The counts of Bifidobacterium bifidum, which was used as probiotic
bacteria in this study, in the probiotic yoghurt samples produced from milk with 50% and 100% lactose
hydrolysis and control samples ranged from 8.66 to 8.45 log cfu/g, 8.71 to 8.42 log cfu/g and 8.85 to 8.42 log
cfu/g, respectively, during the storage period. The counts of Streptococcus thermophilus and Lactobacillus
delbrueckii subsp. bulgaricus of the probiotic yoghurt samples produced from lactose hydrolysed milks were
slightly lower than those of the control samples.