Developing Technology for Low-Lactose Fermented Dairy Food Production

Authors

  • A.H. Grigoryan, M.G. Karakhanyan, M.V. Sargsyan, E.B. Balayan

Keywords:

hypolactasia, hydrolysis of lactose, enzyme preparation, broccoli puree, fermented dairy food

Abstract

A technology for low-lactose (milk sugar) fermented dairy food production has been developed for the people with hypolactasia (lactose intolerance). To reduce the lactose content in the dairy product, enzymatic hydrolysis of dairy raw product has been conducted via Ha-Lactase 5200 enzyme preparation. The main technological parameters of hydrolysis have been determined. Broccoli puree has been selected as a filler with the optimal portion set as 10-15 %. Production of combined food will enable to expand the range of fermented dairy products.

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Published

2023-08-21

How to Cite

A.H. Grigoryan, M.G. Karakhanyan, M.V. Sargsyan, E.B. Balayan. (2023). Developing Technology for Low-Lactose Fermented Dairy Food Production. AgriScience and Technology, 1(77). Retrieved from https://journal.anau.am/index.php/anau/article/view/345

Issue

Vol. 1 No. 77 (2022): “AgriScience and Technology” scientific journal

Section

Food Science and Technology

License

Creative Commons Attribution-Non-Commercial (CC BY-NC). CC BY-NC allows users to copy and distribute the article, provided this is not done for commercial purposes. The users may adapt – remix, transform, and build upon the material giving appropriate credit, providing a link to the license. The full details of the license are available at https://creativecommons.org/licenses/by-nc/4.0/.