Quality comparison of lactose free yoghurt and ordinary yoghurt with different heat treatment
WANG Weijia1, GAO Xiaoxiayue1, LIU Aiguo1*, LIU lizeng1, WANG Pengcheng1, YANG Yi2
1(Tianjin Key Laboratory of Food and Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China) 2(Bitterst(Tianjin)Trading Co.Ltd., Tianjin 300300, China)
Abstract: The optimal temperature for heat treatment of lactose free yoghurt was determined. The effects of heat treatment on the apparent viscosity, color, taste, smell, storage stability and microstructure of lactose free yoghurt were investigated and compared with those of ordinary yoghurt. The results showed that the apparent viscosity of lactose free yogurt was slightly higher than that of ordinary yogurt; in terms of taste, the bitterness, saltiness and sweetness of lactose free yogurt are lower than those of ordinary yogurt. After heat treatment at 75 ℃ for 15 min, the flavor of lactose free yoghurt was the most harmonious. In terms of odor and color, there was no significant difference between lactose free yoghurt and ordinary yoghurt. The water holding capacity and suspension stability of lactose free yogurt increased with the increase of heat treatment temperature. The optimal heat treatment conditions of lactose free yoghurt were 75 ℃ for 15 min.
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