Lactose content of modified enzyme-treated ‘dadih’

The preparation of ‘dadih’, a sweet ‘gel-like’ fresh milk product which is a popular dessert in the northern part of Peninsular Malaysia is described. The lactose content of modified ‘dadih’ and enzyme-treated ‘dadih’ was monitored throughout 7 days, a period over which ‘dadih’ is normally stored and kept at 4°C. Modified ‘dadih’, made from fresh milk with 4.49% lactose, yields 3.63% lactose upon formulation, a value still high for lactose-intolerant consumers. A suitable volume of commercially-prepared enzyme, Lactozym 3000L to hydrolyse lactose in ‘dadih’ was found to be 1 U ml−1, yielding >70% hydrolysis after a 48 h incubation period at 4°C. The colour of enzyme-treated ‘dadih’ was significantly different (p<0.05) from the untreated samples. Other characteristics, such as texture, aroma and overall acceptability, showed no significant differences (p>0.05). ©