EFFECTS OF USING ULTRASOUND AND ULTRAVIOLET RADIATION ON LACTASE ENZYME ACTIVITY, STREPTOCOCCUS THERMOPHILUS AND LACTOBACILLUS BULGARICUS

Abstract

Ultrasound and ultraviolet (UV) light treatments are emerging technologies in yogurt processing, offering potential benefits in terms of improved product quality, enhanced probiotic viability, and better digestibility for lactose-intolerant consumers. Ultrasound can enhance texture, promote fermentation, and improve the hydrolysis of lactose, while UV light has demonstrated antimicrobial properties that help improve yogurt safety. However, the application of these treatments must be carefully controlled. This article reviews the potential advantages and drawbacks of ultrasound and UV light treatments in yogurt processing, emphasizing the need for tailored approaches to optimize their application.