The features of technologies for the production of lactose-free and low-lactose dairy products, which provide for special operations for the hydrolysis of lactose or its removal using ultra- or nanofiltration followed by hydrolysis of the residual amount, are considered. The range of dairy products produced using these technologies in Russia at leading enterprises in this field of production is presented.
low-lactose dairy products, lactose-free dairy products, technology, assortment
1. Timkin, V.A. Tehnologiya proizvodstva bezlaktoznogo moloka metodom diafil'tracii. / V.A. Timkin, P.S. Minin // Molochnaya promyshlennost'. 2018. № 12. S. 58-59.
2. Nikitina Yu.V. Tehnologicheskie i metodicheskie aspekty proizvodstva nizko- i bezlaktoznyh molochnyh produktov. / Yu.V. Nikitina, E.V. Topnikova, O.V. Lepilkina i dr. // Pischevye sistemy. 2021. T. 4. № 2. S. 144-153.
3. Chereshnev V.A. Faktor pitaniya i evolyucionno-geneticheskoe formirovanie kishechnoy mikroflory: znachenie dlya sohraneniya immuniteta i zdorov'ya / V.A. Chereshnev, V.M. Poznyakovskiy // Industriya pitaniya|Food Industry. 2020. T. 5, № 3. S. 5-16. DOI:https://doi.org/10.29141/2500-1922-2020-5-3-1.
4. Chugunova, O. V. Razrabotka sovremennoy modeli kachestva prodovol'stvennyh tovarov na osnovanii integral'nogo analiza udovletvorennosti potrebiteley / O. V. Chugunova, N. V. Zavorohina, V. V. Fozilova // Izvestiya Ural'skogo gosudarstvennogo ekonomicheskogo universiteta. 2012. № 1(39). S. 181-187.
5. Tehnicheskiy reglament Tamozhennogo soyuza «O bezopasnosti moloka i molochnoy produkcii» (TR TS 033/2013), 2013.
6. Dekker, P. J. T. Lactose-Free Dairy Products: Market Developments, Production, Nutrition and Health / Benefits Peter J. T. Dekker, Damiet Koenders and Maaike J. Bruins // Nutrients. 2019. Vol.11. rr. 551; doihttps://doi.org/10.3390/nu11030551.
7. Bukuru, L.K. Effektivnost' primeneniya β-galaktozidazy dlya polucheniya nizkolaktoznogo napitka na osnove molochnoy syvorotki / L.K. Bukuru, E.V. Skvorcov, T.V. Bagaeva i dr. // Vestnik tehnologicheskogo universiteta. 2017. № 20(13). S.117-119.
8. Harju, M. Lactose hydrolysis and other conversions in dairy products: Technological aspects. / Harju, M., Kallioinen, H., Tossavainen, O. // International Dairy Journal. 2012. Vol. 22(2). rr. 104-109. https://doi.org/10.1016/j.idairyj.2011.09.011
9. Minin, P.S. Tehnologiya proizvodstva bezlaktoznogo moloka s primeneniem baromembrannyh processov / P.S. Minin, V.A. Timkin // Pererabotka moloka. 2019. №12(242). S. 52-53.
10. Shulyak, T. L. Novye nizkolaktoznye kislomolochnye produkty s funkcional'nymi ingredientami / T. L. Shulyak, N. F. Guscha // Pererabotka moloka. 2019. № 12(242). S. 28-31.
11. Tihomirova, N.A. Nizkolaktoznye i bezlaktoznye produkty detskogo i lechebnogo pitaniya / N.A. Tihomirova // Pererabotka moloka. 2016. № 3(197). S. 16-19.
12. Karnyaczki, Z., Csanadi, J. (2017). Texture profile properties, sensory evaluation, and susceptibility to syneresis of yoghurt prepared from lactose-free milk. Acta Alimentaria, 46(4), 403-410. https://doi. org/10.1556/066.2016.0018.70
