STUDY OF REFRIGERATED POST-ACIDIFICATION IN YOGURT WITH TYPE A2 MILK

Milk and its derivatives are foods of high biological value, however, their consumption is below the WHO recommendation, due to problems such as lactose intolerance and allergy to cow's milk protein. A2 milk contains only A2 beta-casein, which when digested does not produce betacasomorphin-7 (BCM-7) and is an alternative for individuals with digestive discomfort caused by BCM-7 produced in the digestion of A1 milk. In this sense, the objective of this study was to prepare yogurts from type A2 milk and monitor their shelf stability from post-acidification analyses in order to meet the market demand for products with A2 milk. The research was conducted at the Agricultural Products Technology Laboratory of the Agrotechnical School of the Federal University of Roraima (EAgro-UFRR). Two types of traditional yogurt cultures were prepared with reconstituted milk powder type A1 and type A2, sugar, and Ricanata yeast containing Streptococcus thermophilus and Lactobacillus bulgaricus. The yogurts were produced using 2.5% of the previously prepared cultures, in type A1 (ILA1) and type A2 (ILA2) milks, 8% sugar and submitted to fermentation up to pH 4.8. The yogurts were packaged in PET packages at 4 ± 2 °C and were evaluated on day 1 and every 7 days for 28 days. Post-acidification studies evaluated acidity, pH and syneresis