Effect of lactose hydrolysis on milk fermentation and some properties of curd

Much of the World population suffers in lactose intolerance so these people mustn't eat milk and milk products without lactose pre-hydrolvsis. Nowadays, dairy firms produce more and more lactose hydrolysed milk products for people suffered in lactose intolerance and enjoy the benefit of milk and milk products consumption. One of the most popular milk products are the fermented products such the yogurt. Well known, that lactose hydrolyzed milk has a sweeter taste and more prone to strong Maillard reaction. But the other technological properties and/or consequences of these are less investigated. We observed a significant effect of the rate of lactose pre-hydrolysis on the acid clotting time. pH. and the gel firming. The pre-hydrolysis of raw milk (from 4.62% to 3.87%) accelerated the pH decrease so the clotting time was about 30 minutes shorter than in the control samples. The hydrolysis of raw milk accelerated the speed of pH decrease in lactase inactivated milk samples. Further difference was observed in the gel firming. The pasteurized than pre-hydrolysed and lactase inactivated milk samples showed better gel firmness at 4.6 pH. The biggest difference in gel firming was approximately four fold in hydrolysed raw milk samples versus control samples. The trend of pH and clotting changes was different in doubly pasteurized milk samples

The breeding of Tsigai sheep as a possibility towards the profitability : milking performance, productions indexes

Authors present the results of their two-year study related Tsigai sheep breeding. Investigated Tsigai ewes gave much more milk than Hungarian Worsted Merino even in extensive condition as well. The results verified that the half of Tsigai ewes could be milked in average for 131 days after the separation of the lambs (day 30.). The ewes were capable to produce during the lactation period 102 litres which correspond to daily 0.78 litres. The average milk composition relative to the milking period was supposed around the following values: fat content 6.97%; protein content 5.44%; lactose content 4.80%; ash content 0.95%; non-fat solids 11.19% and the total solids 18.16%. Finally the Authors proposed the milking of Tsigai ewes in 5-6 month lactation, furthermore the cross-breeding with the Merino or other genotypes towards for increasing the income of the sheep breeding

Product development utilising sheep milk whey

Authors investigated the use of whey issued in the cheese making from sheep milk. First of all they emphasise the nutritional value of whey shortly. The further part of paper they report the result relating the experimental cheese making, the cheese yield, the distribution of the raw milk constituents between the cheese and whey. They developed a technology for soft cheese from sheep milk whey. Beyond the technology operation and parameters they gave transferring ratios in the course of production. They processed a possible technology for making whey cheese. In their experiments the whey cheese yield was 10.23% and the transfer of total solids from sheep milk into whey cheese was 44.32% respectively. Authors feel it necessary to make more experiments in order to reach higher yield and more advantageous sensory properties for the dairy adaptation

Some aspect of consumers' habit by fermented milk products

In our modern word everybody rush and has not got enough time for him/herself. The role of the nutrition has changed. It does not mean the quiet action, it means a snatching. So people like foods which not only beguile hunger, but save the health. The functional food looks like this meal. In our work we used questionnaire, and then we analysed the habits of the consumers related to the fermented milk products. Moreover, we made structured interview with 3 experts