Obtaining Petit Suisse with low amount of lactose and reduced addition of sugars

• Autor(a) principal: Renhe, Isis Rodrigues Toledo
• Data de Publicação: 2018
• Outros Autores: Francisquini, Júlia d’Almeida, Pereira, Danielle Braga Chelini, Stephani, Rodrigo, Carvalho, Antônio Fernandes de, Perrone, Ítalo Tuler
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista do Instituto de Laticínios Cândido Tostes
• Texto Completo: https://www.revistadoilct.com.br/rilct/article/view/663
• topic: queijo; lactase; lactose; redução de açúcar

Considering the actual marketing tendencies and the Brazilian’s governmental guidelines on reduction of sugar levels in industrial products, it is necessary to adapt the traditional technologies for others which allow products modification according to the new reality without, however, losing quality. The development of this work aimed to comply with the consumers who are looking for products with low levels of lactose, as consequence of the increase of intolerant people. Together with the reduction of lactose, it was also expected to reduce the amount of added sugar. The results showed that the proposed reduction of 20% in added sugar was not supplanted by lactose hydrolysis and the products were considered different. The products also showed statistically different values for total solids, reducing sugars, non reducing sugars and acidity. Despite the differences, the results indicate that this is a product with potential and that it is possible to achieve a product closer to the original with small changes on the obtaining technology.