Effect of temperature and concentration of βeta-galactosidase on the composition of reduced lactose pasteurized goat milk

Araújo, Nkarthe Guerra; Silva, J. B. da; Moreira, Rossana Teotônio de Farias; Cardarelli, Haíssa Roberta

doi:10.1590/fst.05220

Cited by 4 publications

(3 citation statements)

References 30 publications

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“…To achieve a higher degree of lactose conversion for products with a low lactose content, the enzyme β-galactosidase is used. The enzyme β-galactosidase is derived from fungi, bacteria or yeast, commercially from Kluyveromyces fragilis , Kluyveromyces lactis , Aspergillus oryzae and Bacillus circulans [ 4 ] . The enzymatic hydrolysis of lactose can take place prior to fermentation or simultaneous to fermentation, which is also known as co-hydrolysis.…”

Section: Exploring Further Applications For Simultaneous Processesmentioning

confidence: 99%

Simultaneous fermentation and enzymatic biocatalysis—a useful process option?

Oehlenschläger,

Schepp,

Stiefelmaier

et al. 2024

Biotechnol Biofuels

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Biotransformation with enzymes and de novo syntheses with whole-cell biocatalysts each have specific advantages. These can be combined to achieve processes with optimal performance. A recent approach is to perform bioconversion processes and enzymatic catalysis simultaneously in one-pot. This is a well-established process in the biorefinery, where starchy or cellulosic material is degraded enzymatically and simultaneously used as substrate for microbial cultivations. This procedure leads to a number of advantages like saving in time but also in the needed equipment (e.g., reaction vessels). In addition, the inhibition or side-reaction of high sugar concentrations can be overcome by combining the processes. These benefits of coupling microbial conversion and enzymatic biotransformation can also be transferred to other processes for example in the sector of biofuel production or in the food industry. However, finding a compromise between the different requirements of the two processes is challenging in some cases. This article summarises the latest developments and process variations. Graphical Abstract

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Section: Exploring Further Applications For Simultaneous Processesmentioning

confidence: 99%

Simultaneous fermentation and enzymatic biocatalysis—a useful process option?

Oehlenschläger,

Schepp,

Stiefelmaier

et al. 2024

Biotechnol Biofuels

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show abstract

“…Recent research has also shown that goat milk has better digestibility, higher iron and magnesium bioavailability, and higher calcium and copper content than bovine milk [20,23] and it is rich in niacin, thiamin, riboflavin and pantothenate [24]. Goat milk, due to its health benefits, can be the basis for the creation of new dairy products through enzymatic processes and membrane separation [25,26]. The aim of the study was to investigate the different enzymes influence, lactose hydrolysis methods and the milk type on the obtained yogurt characteristics.…”

Section: Introductionmentioning

confidence: 99%

Effects of Lactose Hydrolysis and Milk Type on the Quality of Lactose-Free Yoghurt

Popescu¹,

Bulgaru²,

Siminiuc³

2023

JES

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The purpose of the work was to investigate the influence of different lactose hydrolysis processes, the contribution of the enzyme and the milk type on the characteristics of the obtained lactose-free yogurt. The analysis was performed on non-hydrolyzed yogurt (control sample), the pre-hydrolyzed yogurt (that was hydrolyzed before fermentation), and the co-hydrolyzed yogurt (concurrent addition of β-galactosidase and starter culture). According to the obtained results, at the end of the fermentation time, an advanced hydrolysis degree was reached (over 80%) both for yogurt samples obtained from pre-hydrolyzed milk and obtained by co-hydrolysis. The optimal method from the economic point of view is to obtain yogurt by co-hydrolysis. The sensory quality of the yogurt samples obtained from hydrolyzed milk by co-hydrolysis was characterized by a better flavor than the control sample, for yogurt from both types of milk. This may be due to the availability of a greater amount of glucose for the production of aromatic compounds, a sweeter taste than natural yogurt, with a light caramel flavor, a firm coagulum, a porcelain appearance, without whey removal. Cow’s milk yogurt showed higher viscosity values to goat’s milk yogurt for both pre-hydrolyzed and co-hydrolyzed milk. Lactose hydrolysis determined the reduction of the syneresis index of the yogurt compared to the control samples. The studies led to the development of lactose-free yogurt with improved sensory and rheological properties recommended for people with lactose intolerance.

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“…Goat milk is regarded by Desjeux (1993) as a therapeutic food and became widely consumed in the word regarding to its nutritional and microbiological qualities (Feknous et al, 2018). Its specific lipid composition provides it with an interesting nutritional value (Araújo et al, 2021;Ceballos et al, 2009). Raynal-Ljutovac et al (2008) stated that the size of fat globules and its fatty acids content in short and medium chain enable the absorption of fats and supply energy to malnourished children.…”

Section: Introductionmentioning

confidence: 99%

Local honey goat milk yoghurt production. Process and quality control

Feknous¹,

Ouchene²,

Boumendjel

et al. 2022

Food Sci. Technol

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The aim of the present work is to set up a production process of goat milk-based yoghurt. Six (06) kinds of yoghurt have been prepared: a mixed unflavored yoghurt with 50% cow & goat milk, a mixed flavored yoghurt with 50% cow & goat milk, an unflavored 100% goat-milk-based yoghurt, a flavored 100% goat-milk-based yoghurt, two types of 100% goat milk-based yoghurts supplemented with natural honey. Results of bacteriological analyses of finished products showed the total absence of pathogenic bacteria Staphylococcus aureus and salmonella as well as the indicator hygiene bacteria like the fecal and total coliforms. Sensory analyses revealed that 100% goat-milk-based yoghurts are always better appreciated in the other categories (flavored or unflavored) compared to 50% mixed yoghurts. Sensory analyses reported that yoghurts made with honey (HGM1 and HGM2) were richer in carbohydrates (10.5g) and in energy (89.1 kilocalories) against natural yoghurts and flavored yoghurts, which recorded a carbohydrate content of 5.3g and 68.3 kilocalories. The protein contents were assessed at 3.9g. Levels of lipids were at 3.5g together with amounts in minerals such like: calcium, phosphorous, potassium and sodium which reached respectively 168 mg, 114 mg, 203 mg and 58 mg.

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Effect of temperature and concentration of βeta-galactosidase on the composition of reduced lactose pasteurized goat milk

Cited by 4 publications

References 30 publications

Simultaneous fermentation and enzymatic biocatalysis—a useful process option?

Simultaneous fermentation and enzymatic biocatalysis—a useful process option?

Effects of Lactose Hydrolysis and Milk Type on the Quality of Lactose-Free Yoghurt

Local honey goat milk yoghurt production. Process and quality control

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