Yoghurt drink for lactose and galactose intolerant patients.
Articles > Article · 2017
Authors: Erdem Tonguç, Cem KARAGÖZLÜ
Italian Journal of Food Science, Journal Indexed in SCI Expanded, International, WoS, 2017, vol 29, pp 697-706
DOI: 10.14674/ijfs-743
Summary
In this study, yoghurt drink with lactose free and low galactose content for patients with galactose intolerance were produced using a 1:1 mixture of lactose free milk and two different types of infant formula, fortified with strawberry flavor. The results indicated that galactose content of yoghurt drinks produced from lactose free raw materials were declined to a level that is suitable for the diets of patients with galactosemia. Chemical, microbiological and sensory properties of these products were found to match the common quality characteristics of a commercial fermented dairy product. Also, the properties of fermented dairy drinks produced from lactose free milk have the similar quality characteristics of a fermented dairy product.