Gene modified microorganisms in food products

Possibility to apply gene modified organisms in technology of the products for special purposes was analysed. It was found that for lactose removal lactose is fermented by lactic acid microflora to lactic acid and other products. Composition and properties of lactose containing preparations were studied in relation with their possible application in the technology of low lactose whey drinks. Effects of technological factors and processes on special features of lactose hydrolysis in real conditions were studied.

Gene modified microorganisms, products for special purposes, low lactose whey drinks, lactose hydrolysis