Nutritional and biological value of low-lactose yogurt based on buttermilk
DOI:
https://doi.org/10.31617/2.2024(49)07Keywords:
lactose, lactose intolerance, secondary dairy raw materials, buttermilk, low-lactose yogurt, nutritional value, biological value.Abstract
The analysis of the international and domestic dairy product markets indicates the relevance of developing innovative technologies for low-lactose fermented milk drinks based on secondary dairy raw materials, in order to expand the range of products for people with partial or complete lactose intolerance. The technology of low-lactose yogurt based on buttermilk is presented, its nutritional and biological value is analysed. It was determined that the developed drink exceeds the control sample in terms of the content of most nutrients: protein substances by 2.3 times, calcium by 3.3%, magnesium by 20%, vitamin E (tocopherol) by 14.8 times. The increase in the content of essential and replaceable amino acids by 3.4 and 3.1 times, respectively, has been proven. It was determined that the calculated rate of essential amino acids exceeds the recommended FAO/WHO indicator, the digestibility of proteins of the developed fermented milk drink exceeds the control – all this indicates the high biological value of low-lactose yogurt based on buttermilk.
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