Preparation of low galactose yogurt using cultures of Gal+ Streptococcus thermophilus in combination with Lactobacillus delbrueckii ssp. bulgaricus

Abstract

Streptococcus thermophilus is an important lactic starter used in the production of yogurt. Most strains of S. thermophilus are galactose negative (Gal − ) and are able to metabolize only glucose portion of lactose and expel galactose into the medium. This metabolic defect leads to the accumulation of free galactose in yogurt, resulting in galactosemia among consumers. Hence there is an absolute need to develop low galactose yogurt. Therefore, in this study, three galactose positive (Gal + ) S. thermophilus strains from National Collection of Dairy Cultures (NCDC) viz. NCDC 659 (AJM), NCDC 660 (JM1), NCDC 661 (KM3) and a reference galactose negative (Gal − ) S. thermophilus NCDC 218 were used for preparation of low galactose yogurt. In milk fermented using S. thermophilus isolates alone, NCDC 659 released less galactose (0.27 %) followed by NCDC 661 (0.3 %) and NCDC 660 (0.45 %) after 10 h at 42°C. Milk was fermented in combination with Gal − L. delbrueckii subsp.bulgaricus NCDC 04, in which NCDC 659 released least galactose upto 0.49 % followed by NCDC 661 (0.51 %) and NCDC 660 (0.60 %) than reference Gal − NCDC 218(0.79 %).

The Proportion of Fermented Milk in Dehydrated Fermented Milk–Parboiled Wheat Composites Significantly Affects Their Composition, Pasting Behaviour, and Flow Properties on Reconstitution

“…Differences in sugars most likely reflects variations in the types of cultures used for milk fermentation (e.g., Streptococcus thermophiles and Lactobacillus delbrueckii subsp. bulgaricus ), their lactose fermenting ability, the ratio of fermented milk to cereal, and manufacturing procedure [ 8 , 38 ].…”

A 100-Year Review: Yogurt and other cultured dairy products

“…Addition of unique strains of starter cultures results in novel, value-added products. Anbukkarasi et al (2014) used galactose-positive strains to produce low-galactose yogurt. Consumption of food products high in galactose is harmful to individuals with galactosemia.…”

Texture profile properties, sensory evaluation, and susceptibility to syneresis of yoghurt prepared from lactose-free milk

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