Yogurt with low lactose content elaborated with bovine milk and soymilk concentrates obtained by ultrafiltration

Abstract

The aim of the present work was the elaboration of low lactose content yogurts using bovine milk and soymilk concentrates obtained by membrane technology. Yogurt is a very nourishing food due to its contribution of vitamins, proteins, high bio availability of calcium and essential nutrients. Nevertheless, sugar present in the bovine milk is difficult to digest for an important sector of the population that have lactose intolerance. Hence the need to generate suitable food for this sector. By ultrafiltrating bovine and soymilk, it is possible to obtain retentates with a content of total solids appropriate for developing a low lactose yogurt, due to the increase in the concentration of protein, fat and associated minerals and the removal of lactose, oligosaccharides and antinutrients which permeate through the membrane. In comparison to commercial products, the yogurt obtained from the concentrate of bovibe milk presents an increase of proteins of 37 % w/v and a decrease of 32 % w/v of lactose. The yogurt obtained from soymilk concentrates had an increase of proteins of 16 % w/v. The concentration of fats in both yogurts produces a major palatability and smoothness. The product has an agreeable aroma and taste and presents a high added-value for being suitable for people with lactose intolerance.