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2022•AgriScience and TechnologyOpen access

ԼԱԿՏՈԶԻ ՑԱԾՐ ՊԱՐՈՒՆԱԿՈՒԹՅԱՄԲ ԿԱԹՆԱԹԹՎԱՅԻՆ ՄԹԵՐՔԻ ԱՐՏԱԴՐՈՒԹՅԱՆ ՏԵԽՆՈԼՈԳԻԱՅԻ ՄՇԱԿՈՒՄ

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

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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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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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Available 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.

Key concepts: Lactase, Lactose, Food science, Lactose intolerance, Sugar, Fermentation, Raw material, Enzymatic hydrolysis

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ԼԱԿՏՈԶԻ ՑԱԾՐ ՊԱՐՈՒՆԱԿՈՒԹՅԱՄԲ ԿԱԹՆԱԹԹՎԱՅԻՆ ՄԹԵՐՔԻ ԱՐՏԱԴՐՈՒԹՅԱՆ ՏԵԽՆՈԼՈԳԻԱՅԻ ՄՇԱԿՈՒՄ — Research Paper | ScholarLens