Milk sugar (lactose) was hydrolyzed to 70, 75 and 80 per cent using enzyme Lactozym (3000 LAU/ml) @ 1.5 ml/L at 40 °C and incubating for 90, 120 and 150 minutes, respectively. The lactose hydrolyzed milk of all 3 levels was used for kulfi preparation. It was evident that melting rate and penetration values increased as hydrolysis increased. Lactose hydrolysis contributes to the development of caramel colour and flavour which is suitable to plain kulfi. It also contributes softness to the product. The decline in flavour scores was observed in lactose hydrolyzed kulfi as a result of excessive sweetness. To overcome this lactose hydrolyzed kulfi was prepared by reducing the added sugar (40, 50 and 60 per cent). The kulfi prepared from 70 per cent lactose hydrolyzed milk with 40 per cent sugar reduction was more acceptable and had appreciable sweetness, caramel colour and flavour with uniform body and texture.
Keywords : Kulfi, Lactozym, Lactose Hydrolysis.