Technology of low-lactose milk mixtures for yogurts
DOI:
https://doi.org/10.31617/2.2022(43)09Keywords:
lactose, lactose intolerance, buttermilk, enzyme preparation, effectiveness of lactose hydrolysisAbstract
Introduction. Today, the expediency of creating new recipes and technologies of food products of the freefrom category is due primarily to their high demand and a narrow range of domestic production.
Problem. A promising direction in the development of new technologies for products with an adjustable carbohydrate composition, in particular low-lactose yogurts, is the rational use of the nutritional potential of secondary dairy raw materials.
The aim of the work is to determine the effectiveness of lactose hydrolysis by the β-galactosidase enzyme preparation in chips with an increased content of dry substances
Methods. The subject of the research is the buttermilk obtained during the production of butter by the method of whipping cream; yeast enzyme preparation β-galactosidase GODO-YNL2 (Japan); three variants of mixtures with the addition of 2.5; 6.5; 8.5 % milk protein concentrate for the production of low-lactose yogurts.
The lactose content was determined by the chromatographic method on a liquid chromatograph LC-20 (Shimadzu) with a refractometric detector.
Physico-chemical parameters of the samples were determined according to generally accepted standardized research methods.
Results. The recipes of milk mixtures with an increased content of dry substances have been made thanks to the use of milk protein concentrate. Taking into account the recommendations of the manufacturer of the enzyme preparation β-galactosidase GODO-YNL2, the conditions for the hydrolysis of lactose in chips with an increased content of dry substances, which ensure the splitting of lactose at the level of 85–90 % of the initial content, are substantiated.
Conclusions. The rational parameters for the enzymatic hydrolysis of buttermilk with an increased content of dry substances, which ensure the efficiency of lactose hydrolysis at the level of 85–90 %, have been determined: the dose of the GODO-YNL2 enzyme in a milk mixture with a dry matter content of 11.8 and 14.3 % is 0.06 and 0.08 %, the duration of the process 160 and 180 min., pH 6.54 and 6.53, respectively.
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