As a final project to obtain an Engineering degree, it was sought to develop a skim, low in saccharose and hydrolized lactose yogurt, using the β-galactosidase enzyme. Its formulation was obtained after the practical experiences carried out in the facilities of the Faculty of Engineering, in the National University of Mar del Plata. All the raw materials needed were provided by the Cooperativa de Trabajo Nuevo Amanecer Ltda., a small company who was also part of the project through a specific agreement. As an addition to the work done in the laboratories, four different sensory analysis instances were carried out, in which ten trained panelists were evaluated. From these it was possible to determine various parameters such as: the minimum delactivation time required, the sweetness provided by enzymatic hydrolysis, the sweeteners and thickeners to be used to obtain the desired attributes and the performance of the process. It was possible to obtain two formulations of similar sensory acceptance to each other.