2017•Italian Journal of Food ScienceOpen access

Yoghurt drink for lactose and galactose intolerant patients.

I. Erdem Tonguc, Cem Karagözlü

Abstract

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.

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Key concepts: Lactose, Food science, Galactose, Lactose intolerance, Fermentation, Chemistry, Flavor, Biochemistry