Technological aspects of the production of lactose-free dairy products

Abstract

The dietary orientation of the consumer depends on public policy in this area and on the consumer’s knowledge and ability to make choices. The diet includes gluten-free, lactose-free foods and a number of others. This problem is relevant not only for the organization of nutrition for adults, but for children of all ages. The problem of producing an appropriate range of dietary products should be divided into food and catering products. The manufacture of such products should be carried out with the use of modern scientific advances that allow to take into account all the main factors that affect the quality of the products received and determine the functional features. The market analysis showed that lactose-free products are the least represented in terms of quantity. The study solved the problem of expanding the range of lactose-free products, for which two types of serum were used. The serum-containing lactose was enzymatic hydrolysed to create a new product, lactose-free albumin. The liquid enzyme ß-galactosidase of Mayalact® 5000 was used for lactose hydrolysis. The organoleptic characteristic of the raw material, as well as model samples and technological parameters (including the sequence of technological operations) for the production of a new product is presented. The main physico-chemical indicators (dry matter, protein, fat and acidity content) investigated the lactose-free albumin obtained and microbiological safety indicators were determined. Organoleptic indicators of the finished product quality were presented, which were evaluated positively. The resulting product can be widely used in the public catering industry as a lactose-free substitute for curd, which is determined by its properties.