UDC 63

DEVELOPMENT OF LOW AND LACTOSEFREE PRODUCTS TECHNOLOGY Development of low and lactosefree products technology

Published in Dairy industry · Issue 3 · Pages 26–27 · Rubric: Research Article
DOI: https://doi.org/10.31515/1019-8946-2023-03-26-27
Received: 27.03.2023 Accepted: 27.03.2023 Published: 17.01.2024 Language of publication: RUS
The technology of low- and lactose-free products obtained on the basis of UV-concentrates of skimmed milk with a mass fraction of dry substances of 16 and 27 % is presented. Physicochemical and organoleptic quality indicators were studied in the developed products. The best organoleptic parameters were established in a sample prepared on the basis of a UV-concentrate containing 27 % of dry substances. The results show the possibility of using this technology to control the sweetness of the product.
milk, lactose, hydrolysis, ultrafiltration, determination of sweetness
Funding
Rabota provodilas' pri finansovoy podderzhke pravitel'stva Vologodskoy oblasti
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