Utilization of lactic acid bacteria combinations in the development of low lactose yoghurt

الملخص EN

This study was intended to develop low lactose yoghurt for lactose intolerant individuals (LIIs).

In this study, five starter culture combinations were formulated using Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium lactis, Streptococcus thermophilus and Lactobacillus delbrueckii subsp.

bulgaricus, to select the most effective lactose converting combinations for developing a yoghurt safe for LIIs.

A risk assessment on the developed product was run to ensure its suitability for the LIIs using HACCP approach.

Physicochemical, sensorial, and microbiological properties of the developed product were determined at 0, 5, and 10 days of storage.

For risk assessment, critical control points (CCPs) in the process of yoghurt production were determined.

For each CCP critical limits (CLs) were identified particularly for lactose content.

Four CCPs in the manufacturing of low lactose yoghurt were identified.

Our findings indicated that the combination of Lactobacillus casei with Bifidobacterium lactis reduced the lactose content to 0.35%, 0.25%, and 0.23% at day 0, 5, and 10 of storage, respectively.

The amount of lactose in the developed yoghurt was less than the 1% level that considered to be safe for most LIIs.

Lactobacillus casei and Bifidobacterium lactis combination is recommended as a starter culture for manufacturing probiotic yoghurt low in lactose content destined for LIIs.