Drinks based on milk whey with hydrolyzed lactose and vegetable raw materials

Violation of the digestion of milk products, due to deficiency of the enzyme beta-galactosidase (lactase) is one of the serious pathologies of the system. Milk and milk products have high food and biological values. Taking into account these factors the work has been carried out to develop a low-lactose product. Milk whey was the basis for the drink, the starter culture AiBi «Golden Time» 4.01 SWEET was used for fermentation, and inulin and stevia extracts were applied for enrichment. The technology and formulation of the drink have been developed. The optimal parameters of the fermentative hydrolysis of lactose have been established: the temperature of 37 °C and time 3 hours. As a result it became possible to achieve the degree of lactose hydrolysis 83-98 %. The analysis of physical-chemical, microbiological and organoleptic indicators of the beverages were carried out. The results showed that the product meet the requirements of the working legislations. A comparative evaluation of the developed products was made.

lactase deficiency, hydrolysis of lactose, curds whey, permeate