Probiotics dairy drink for patients with Galactosemia
Öz
Objective: The objective of this study was to develop probiotic dairy products with lactose free and low-galactose contents were produced for patients with galactosemia from four different raw materials including conventional cow’s milk, lactose free cow’s milk and mixtures containing lactose free cow’s milk and three different lactose and galactose free infant formulas.
Material and Methods: Probiotic fermented dairy drinks, specifically acidophilus milk and kefir, with lactose free and low galactose content for patients with galactose intolerance were produced by using a 1:1 mixture of lactose free milk and two different types of infant formula, fortified with strawberry flavor. Storage period was set for 30 days. Said types of products were also produced with lactose free milk and conventional milk as raw material in order to use as control groups. With priority, lactose and galactose contents, and some other chemical, physical, microbiological and sensory properties were examined.
Results: Chemical, physical, microbiological and sensory properties of these products were found to match the common quality characteristics of a commercial fermented dairy product. Also, such properties of fermented dairy drinks produced from lactose free milk have the same quality characteristics of a fermented dairy product.
Conclusion: The galactose contents of fermented dairy beverages produced from lactose free raw materials were reduced to a level suitable for the diets of galactosemic patients.
Anahtar Kelimeler
Acidophilus milk, galactosemia, kefir, lactose intolerance
Destekleyen Kurum
Ege Üniversitesi BAP 2009 – ZRF - 018
Proje Numarası
2009 – ZRF - 018
Teşekkür
We’d like to thank the staff from the Ege University, Agricultural Faculty, Department of Dairy Technology. The authors would like to thank to the Ege University Scientific Research Fund (Project No: 2009-ZRF-018) Council for their financial support to this study. The authors would also like to thank to Pınar Sut Inc. and Aromsa Inc. for their support to the study with lactose free milk and flavor supplies.
Kaynakça
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