Impact of hydrolyzed lactose by β-galactosidase enzyme on the physicochemical and organoleptic properties of fermented camel milk

The present study was conducted to evaluate the influence of lactose hydrolysis by using two different strategies (by addition of β-galactosidase (HA-LACTASE™) before fermentation of camel milk to get hydrolyzed camel milk as substrate that included three levels of lactose-hydrolyzed milk (LHM) 25,...

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Bibliographic Details
Published in:Emirates journal of food and agriculture 2018-09, Vol.30 (9), p.778-790
Main Author: Ibrahim, Alaa H.
Format: Article
Language:English
Subjects:
Bacteria
Camel's milk
Dairy products
Enzymes
Exopolysaccharides
Fermentation
Food processing industry
Galactosidase
Hydrolysis
Influence
Lactase
Lactose
Milk
Organoleptic properties
pH effects
Properties (attributes)
Quality
Rheological properties
Rheology
Sensory properties
Starter cultures
Substrates
Sweet taste
Syneresis
Viscosity
Yogurt
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Summary:The present study was conducted to evaluate the influence of lactose hydrolysis by using two different strategies (by addition of β-galactosidase (HA-LACTASE™) before fermentation of camel milk to get hydrolyzed camel milk as substrate that included three levels of lactose-hydrolyzed milk (LHM) 25, 50 and 90% or together with the starter cultures during fermentation (co-hydrolysis)) on the microbiological, physicochemical and sensory properties of fermented camel during manufacturing and the storage period of 21 days at 5ºC. In general, the results showed a significant (P
ISSN:2079-052X
2079-0538
DOI:10.9755/ejfa.2018.v30.i9.1801