Formulação de sorvete com baixo teor de lactose utilizando leite caprino como matéria-prima

Abstract

Lactose intolerance is the name given to the symptoms that a person experiences after consuming lactose. This disease is evaluated through the persistence of lactase, the enzyme responsible for hydrolyzing this sugar in the human intestine. People who have low lactase persistence have more severe symptoms of lactose intolerance. Goat milk marketed in Brazil must have at least 4.3% lactose, a value slightly lower than the amount present in bovine milk, which is generally greater than 4.7%. A new formulation of ice cream from goat's milk, focuses on favoring the public that has limitations to consume dairy products and cooperate with the goat market, as well as contributing to the goat sector in Brazil. The aim of this work was from a literature review to propose a low lactose ice cream formulation using goat's milk as raw material. Few studies have been found in the literature involving lactose hydrolysis with goat milk and no research involving the production of low-lactose ice cream using goat milk as raw material, which shows the relevance of this work in terms of innovation. Therefore, as a result, it was proposed to carry out lactose hydrolysis of goat milk at refrigeration temperatures using the enzyme β-galactosidase from Kluyveromices lactis in a concentration of 0.2% for 24 hours. In order to reduce the processing time, it has been proposed that the hydrolysis be carried out in the ice cream syrup in the maturation stage that occurs between 1 and 24 hours at 4 ° C. The formulation was proposed aiming at the formulation of an ice cream of excellent quality, refreshing, due to the low-fat content but maintaining the creaminess due to the high concentration of sugar. Thus, the proposed formulation has 9% fat, 9% non-fat milk solids, 18.5% sugar and 37% total solids. To balance this formulation, the serum point method was used and the operating temperature parameters and the influence of lactose hydrolysis on the sweetening and anti-freezing power of the mixture were considered.