The Effect of Activated Carbon Using on Aroma and pH Values in Yogurt Fermentation

Abstract

Emin ZUMRUTDAL

Yogurt is a known food item all over the world. Consuming yogurt can be quite difficult for people with lactose intolerance at times. In addition to its active carbon adsorbent feature, it is a lactose chelate. It is aimed to use yoghurt prepared by using activated carbon for nutritional purposes. For this purpose, aroma and pH changes in yogurt made with activated carbon compared to classical yogurt production were studied. It was determined that the active carbon usage method used in the study did not cause any aroma change in yoghurt, however, it increased the pH. This result makes us think that the microorganisms that carry out the fermentation of yogurt have difficulty in accessing lactose. The factor that does this is activated carbon, which is the only variable in our study. Yoghurt with activated carbon can be an alternative to lactose-free yogurt consumption in individuals with lactose intolerance.

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