Bouasria Benbouziane1,
Amina Chadli2 
,
Mohamed Cherif Bentahar3,
Djilali Benabdelmoumene3
For correspondence:- Amina Chadli Email: aminachadli27@gmail.com Tel:+213540015716
Received: 11 April 2025 Accepted: 21 July 2025 Published: 31 July 2025
Citation: Benbouziane B, Chadli A, Bentahar MC, Benabdelmoumene D. Study of two lactases for the manufacture of lactose-free yogurt by K-Lolac enzymatic method. Trop J Pharm Res 2025; 24(7):913-919 doi: https://dx.doi.org/10.4314/tjpr.v24i7.8
© 2025 The authors.
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Purpose: To investigate the efficiency of two lactase enzymes in producing lactose-free yogurt. Methods: Two lactase enzymes (NOLA™5500 fit and Ha-lactase™ 5200 – CH HANSEN) were used in pasteurized cow’s milk at 1000 μL under 4 oC for 18 h. The hydrolysis rate was determined using the K-Lolac kit (Megazyme©). Fermented milk was prepared from hydrolyzed milk, and its pH and syneresis were analyzed. Protein enrichment was applied to improve its organoleptic quality. Results: The initial raw milk contained 42.15 g/L of lactose. There was a significant decrease in the amount of lactose following treatment with the two enzymes (p < 0.05). There was no significant difference in residual lactose level and hydrolysis rate of Ha-lactase compared to NOLA (p > 0.05). Lactase-treated samples showed significantly higher syneresis rate compared to control (p < 0.05). Fermented milk made from hydrolyzed milk showed increased syneresis compared to hydrolyzed milk, necessitating protein enrichment, which improved its rheological properties and sensory quality. Conclusion: Ha-lactase significantly improves lactose hydrolysis compared to NOLA fit. Protein enrichment further significantly enhances the texture and overall quality of fermented milk, making it a suitable alternative for lactose-intolerant consumers.
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