Technological Feasibility and Sensory Evaluation of Lactose-Free Fresh Cheese in Vietnam
Main Article Content
Abstract
Lactose intolerance is prevalent in Asia, affects approximately 2/3 of Asian population. Therefore, the market for lactose-free dairy products, which can provide essential nutrients to lactose-intolerant people especially in Vietnam, is promised. In this study, the lactose-free cheese production from Vietnamese raw milk was developed. The conditions of commercial lactase enzyme for lactose hydrolysis were investigated. Lactic acid bacteria were added to the lactose-free milk to reduce the pH and increase the texture and aroma of the product. As results, lactase enzyme should be used at the concentration of 1 mL/L of raw milk in 90 – 120 min at 40-42oC to totally hydrolyse lactose. The fatty acid profile of lactose-free cheese was identified, where the saturated fatty acids are dominant (palmitic acid: 59,245 µg/g cheese, myristic acid: 21,408 µg/g cheese and stearic acid: 16,828 µg/g cheese). The sensory analysis results showed that the sweetness between the lactose-free and normal fresh cheese is significantly different, and the sensorial committee preferred lactose-free cheese to normal fresh cheese. Nevertheless, new cheese product does not contain lactose is completely feasible in terms of technology and the process could be scaled up to pilot scale prior to commercialization
Keywords
lactose-free cheese, sensory analysis, lactic acid bacteria, lactose-intolerance.
Article Details
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