Modified milk powder: production and investigation of flavored low lactose milk powder

One of the ways to avoid dairy products being discontinued by people who are lactose intolerant is to make new products that are easily available. The aim of ths study was production types of low-lactose banana powder and low-lactose cocoa powder with the use of β-galactosidase enzyme using spray dryer and investigation the chemical and mcroal properties of them. The amount of moisture, protein, fat and lactose, particle size, solubility index and scorched particles of low lactose banana milk powder and low lactose cocoa milk powder were studied.Microbiological tests including aerobic mesophilic bacteria, Coliform, Escherichia coli and Staphylococcus aureus coagulase positive were also performed. About chemical characteristics moisuire content, fat and ptotein were n standard range. The results showed that 68% of powders size were between 180 to 500 µm, 30% larger than 500 µm and 2% smaller than 125 µm. Sensory evaluation was performed after the treatments were reconstituted with water.Studies have shown that low-lactose milk due to its sweet taste and banana milk and cacao milk were not desirable due to lack of sweetness (no added sugar), but low lactose banana milk had a desirable acceptance.Low lactose cocoamilk had lower scores due to taste and had significant difference with low lactose banana milk (p