LACTOSE HYDROLYSIS AND ORGANIC ACIDS PRODUCTION IN YOGURT PREPARED WITH DIFFERENT ONSET TEMPERATURES OF ENZYMATIC ACTION AND FERMENTATION

Abstract The aim of this study was to evaluate lactose hydrolysis between two different initial temperatures of enzymatic and fermentation action to improve the fermentation period by checking the components formed and hydrolysis levels of lactose by HPLC. pH and titratable acidity analysis between treatments - higher initial temperature (HIT), 42 ºC, and lower initial temperature (LIT), 30 ºC - were different (P0,05), respectively. Glucose and galactose remained buoyant during the fermentation period, which indicates its production and consumption at the same time by the lactic acid bacteria involved. The lactic acid concentration in LIT was higher (P