Quantitative Changes in Sugars, Especially Oligosaccharides, During Fermentation and Storage of Yogurt

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Abstract
Yoghurt was prepared by fermentation with Lactobacillus bulgaricus and Streptococcus thermophilus. Lactose content (6.53%) of yoghurt mix progressively decreased to 4.22% during fermentation. Initial galactose content of mix was 0.04%, but progressively increased to 1.46% during fermentation. The initial yoghurt mix did not contain detectable glucose and oligosaccharides; these increased during fermentation to 0.04 and 0.08%. Lactose of yoghurt after 4, 6 and 10 h fermentation was 5.15, 4.76 and 4.22%, and decreased slightly during storage at 5.degree. C for 10 days to 4.73, 4.43 and 3.89%. Galactose after 4, 6, and 10 h fermentation was 0.70, 1.10 and 1.46%, and increased slightly during storage to 1.05, 1.42 and 1.77%. Glucose of yoghurt after 4, 6 and 10 h fermentation was 0.02, 0.02 and 0.04% and changed during storage to 0.14, 0.02 and 0.05%. Oligosaccharides after 4, 6 and 10 h fermentation were 0.02, 0.03 and 0.08%, and increased gradually to 0.20, 0.05 and 0.12%.