Stavropol, Stavropol, Russian Federation
Stavropol, Russian Federation
Stavropol, Russian Federation
Stavropol, Russian Federation
Stavropol, Russian Federation
Stavropol, Russian Federation
The article presents the results of a study of the lactulose content in dairy products subjected to various levels of heat treatment synthesized by thermally induced isomerization of lactose into lactulose. The dependence of the isomerization process on the time of temperature exposure was found. Lactulose levels in melted dairy products have been established that can provide up to 15 % of an adult's daily need for a valuable prebiotic. Based on the results obtained, a conclusion was made about the manifestation of the functional properties of melted milk and fermented baked milk. The methodology of the International Organization for Standardization for chromatographic study of lactulose content in dairy products ISO 11868:2007/IDF 147:2007 has been mastered. The information obtained in this study can be used to assess the effect of heat treatment modes on other dairy products, including long-term storage, including products for functional nutrition.
lactulose, prebiotic, dairy products
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