Lactose-free frozen yogurt: production and characteristics [pdf]

Abstract

Frozen yogurt, also known as a yogurt ice cream, is a dairy frozen dessert which combines the sour, refreshing taste of yogurt with the attributes of ice cream. Nowadays, it can be observed that consumers are more aware of the connection between their diet and health. Frozen yogurt is perceived as a healthier alternative to ice cream (Isik et al., 2011; Milani and Koocheki, 2011). Frozen yogurt contains a considerably

Sheep’s and Goat’s Frozen Yoghurts Produced with Ultrafiltrated Whey Concentrates

“…Overrun is the increase in the volume of the yoghurt when making frozen yoghurt due to the incorporation of air. The method described by Skryplonek et al [32] was followed, measuring the weight of the yoghurt and that of the frozen yoghurt with the same volume. The determinations were done in triplicate.…”

“…Low-fat frozen yoghurts prepared showed good sensory properties. Skryplonek et al [32] produced lactose-free frozen yoghurts which presented significantly lower hardness and stickiness and higher viscosity than control frozen yoghurt. Moreover, lactose hydrolysis promoted a smooth and creamy consistency, whereas, in the case of conventional products, a coarse structure, due to the presence of large ice crystals, was identified.…”

Low-Lactose Fermented Goat Milks With Bifidobacterium Animalis Ssp. Lactis Bb-12

“…pH values were determined with a digital pH meter Toledo FiveEasy TM (Mettler Toledo, Switzerland). The total acidity (TA) was estimated according to Jemaa et al (2017). Fermented goat milk samples (25 g) where added with 1 mL of phenolphthalein (at 5% w/v) and then titrated with 0,1 M NaOH solution to an end point of stable faint pink colour for 30 sec.…”

“…Slačanac et al (2013) report that due to the specific composition and structure of goat milk (higher content of some mineral compounds, short-chain fatty acids and better bioavailability of proteins) bifidobacteria are more active in goat milk fermentation compared with cow milk fermentation. Mituniewicz-Małek et al (2017) stated that the viable cell count of Bifidobacterium animalis ssp. lactis Bb-12 in fermented goat milk stored at 5±1°C for 7 days was 7.4 log cfu•g -1 .…”

“…Moreover, the goat milk is a reach source of elements: calcium, potassium, iron, copper and manganese and the concentration of these components is higher than in cow milk (Barłowska et al, 2013). Joon et al (2017) and Senaka et al (2012) report that people with lactose intolerance can drink goat milk due to its better digestibility. Goat milk is easily absorbed than cow's milk and leaves less undigested residue behind in the colon to literally ferment and could cause the uncomfortable symptoms of lactose intolerance.…”