Potential of Lactobacillus acidophillus, Lactobacillus casei, Bifidobacterium lactis for lactose free yoghurt production
A total of five starter culture combinations were formulated from Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium lactis, Streptococcus thermophilus and Lactobacillus delbrueckii sub sp. Bulgaricus. The starter culture was freeze dried from CHR Hansen Middle East and Africa FZ-LLC, Dubai, United Arab Emirates. In this study, these 5 starter cultures were combined each other and 5 combinations were selected to utilize the most effective lactose converting strains in order to develop a yoghurt that is safe for lactose intolerant individuals (LIIs). A risk assessment on the developed products was run to ensure its suitability for the LIIs. 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. Five CCPs in the manufacturing of low lactose yoghurt were identified. The collected data were statistically analysed using Statistical Analysis Software (SAS) package. Results indicated that 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, respectively, and produced a yoghurt with acceptable sensory quality. The amount of lactose in the developed yoghurt was way less the 1% level considered to be safe for lactose intolerant individuals, suggesting that the combination could be recommended for manufacturing probiotic yoghurt low in lactose destined for lactose intolerant individuals.