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Enhancing the sweetening power of lactose by enzymatic hydrolysis and partial isomerization of the glucose moiety
Project
Project code: 2819107616, MRI-MF-08-155 -1005-686 31-2093Lactosesüßkraft
Contract period: 01.07.2016
- 30.06.2018
Budget: 148,984 Euro
Purpose of research: Experimental development
Dairy products contain up to 20% total sugar, of which 4-6% is lactose that hardly contributes to the total sweetness of these products. Using a bi-enzymatic system of lactose conversion, the aim of this project was to reduce the total sugar content of dairy products whilst maintaining the same sweetness. Follow-ing adjustment of technological parameters, yoghurt and pudding were produced with enhanced milk. These products underwent microbiological and organoleptic evaluation. All implemented yoghurt starter cultures behaved similarly and representative for lactic acid bacteria (LAB) in both enzymatically modified and unmodified control milk with regards to microbial growth and milk acidification during fermenta-tion and storage. Microbial biodiversity of LAB and non-starter LAB was similar to that in control milk. Enzyme-modified dairy products achieved similar sweetness with a 15-20% total sugar reduction and displayed a more distinct smell and taste than regular products. Industrial-scale trial experiments for both yoghurt and pudding are absolutely necessary to fully assess the potential of the bi-enzymatic process of lactose modification.
Section overview
Subjects
- Food Chemistry
- Food Processing
Framework programme
Funding programme
Excutive institution
MRI - Department of Safety and Quality of Milk and Fish Products (MRI-MF)
