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Low Lactose Yogurts and Milk Beverages by Ultrafiltration

Department of Food Science, Cornell University, Ithaca, NY 14853

ABSTRACT

Skim milk retentates from ultrafiltration, containing approximately 20% protein, were diluted with water to 3.3 to 4.6% protein, standardized with cream to 1.38 to 2.60% fat, and homogenized-pasteurized. Such cooled milk beverages displayed good flavor and low lactose.

Yogurts made from these low lactose milk beverages contained .31 to .61% lactose, a smooth viscous texture, and firm body with clean, acid, slightly flat flavor. Samples were lower in mineral elements and calories than standard commercial yogurts. One low lactose yogurt contained 22 mg sodium and 31 cal per 100 g.

Titratable acid and pH were comparable to fresh standard commercial yogurts but storage for 6 wk at 5 C showed no significant change in acidity. Bitterness occurred after the 1st wk in some lots of low lactose yogurt.

This article has been cited by other articles:

				H. K. Vyas and P. S. Tong Process for Calcium Retention During Skim Milk Ultrafiltration J Dairy Sci, September 1, 2003; 86(9): 2761 - 2766. [Abstract] [Full Text] [PDF]