Utilization of β-Galactosidase to Produce Lactose-Free Cow’s Milk And Its Derivative Product

Abstract Lactose-intolerant individuals often avoid milk and dairy products due to an inability to digest lactose effectively. Lactose can be enzymatically broken down into galactose and glucose by β-galactosidase (lactase), producing lactose-free milk. As a derivative, lactose-free yogurt offers a safer alternative for lactose-intolerant individuals. This study aims to evaluate the physical, chemical, microbiological, and sensory properties of lactose-free milk and its derivative product, yogurt. Milk quality data were analyzed using a completely randomized design (CRD) with three replications, while yogurt quality data were analyzed using an independent two-sample t-test, comparing yogurt made from lactose-free milk to yogurt made from regular milk. Results showed that the addition of lactase enzyme at a 0.05% dose eliminated the lactose content in milk. This treatment significantly increased the sweetness of lactose-free milk (P<0.05). Additionally, lactose-free milk had no significant effect (P>0.05) on the physical, chemical, and microbiological properties of the yogurt. However, sensory evaluation (hedonic testing) revealed a significant effect on the color parameter (P<0.05). In conclusion, this study demonstrates that yogurt can be successfully produced using lactose-free milk without compromising its physical, chemical, or sensory qualities, providing a viable option for lactose-intolerant consumers.