Low Lactose Yogurts and Milk Beverages by Ultrafiltration

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Abstract
Skim milk retentates from ultrafiltration, containing approximately 20% protein, were diluted with water to 3.3-4.6% protein, standardized with cream to 1.38-2.60% fat and homogenized-pasteurized. Such cooled milk beverages displayed good flavor and low lactose. Yogurts made from these low lactose milk beverages contained .31-.61% lactose, a smooth viscous texture and firm body with clean, acid, slightly flat flavor. Samples were lower in mineral elements and calories than standard commercial yogurts. One low lactose yogurt contained 22 mg Na and 31 cal/100 g. Titratable acid and pH were comparable to fresh standard commercial yogurts but storage for 6 wk at 5.degree. C showed no significant change in acidity. Bitterness occurred after the 1st wk in some lots of low lactose yogurt.