Technology of low-lactose milk mixtures for yogurts




lactose, lactose intolerance, buttermilk, enzyme preparation, effectiveness of lactose hydrolysis


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.

Author Biographies

Tetiana YUDINA, State University of Trade and Economics

Doctor of Technical Sciences, Professor, Professor at the Department of Technologies and Organization of Restaurant Business

Anton SERENKO, State University of Trade and Economics

Postgraduate student at the Department of Technologies and Organization of Restaurant Business


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How to Cite

YUDINA Т. ., & SERENKO А. . (2022). Technology of low-lactose milk mixtures for yogurts. "INTERNATIONAL·SCIENTIFIC-·PRACTICAL·JOURNAL·COMMODITIES·AND·MARKETS", 43(3), 108–116.