Товарлар кимёси ва халқ табобати 2-том 1-нөмір (2023) · 124-138-беттер
RHEOLOGY OF LACTOSE-FREE YOGURT
Askarov, Ibragim R., Otakhonov, Kobiljon K., Habibullaev, Jamshidbek A.
Аңдатпа
Yogurt is at the top of the list of favorite products. Unfortunately, yogurt contains lactose, known as milk sugar, and the body of some consumers has difficulty consuming this substance and causes a number of discomforts. In order to prevent this, in the world experience, the practice of completely breaking down lactose is used in the process of yogurt production. However, how this process affects the quality of yogurt is the main goal of the following study and to evaluate the rheological properties of lactose-free yogurt using different starting lactase-free (enzyme) and lactase combinations. During the rheological analysis, the effect of lactose hydrolysis on yogurt properties was studied depending on enzyme concentration and starter and enzyme combinations. Significant differences (p<0.05) were found in viscosity results for all yogurt samples.
лактозабезлактозный йогуртферментвязкостьтекстураконсистенцияlactoselactose-free yogurtenzymeviscosity
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