A new method for manufacture of lactose-hydrolysed fermented milk

Lactose-hydrolysed fermented milk was manufactured by sonication in the course of fermentation. The milk was inoculated with Lactobacillus delbrueckii subsp bulgaricus or L helveticus, incubated for 4 h, sonicated, and incubated for an additional 12 h. The sonication resulted in 71–74% depletion of the initial lactose whereas 39–51% lactose hydrolysis was obtained in non-sonicated milk.