EFFICIENCY OF LACTOSE HYDROLYSIS IN SECONDARY MILK RAW MATERIALS
DOI:
https://doi.org/10.31073/foodresources2021-17-13Keywords:
lactase deficiency, skimmed milk, buttermilk, enzymatic hydrolysis, β galactosidase enzyme preparations, rational conditions of hydrolysis, efficiency of lactose hydrolysisAbstract
Subject of study. The number of adults and children with health problems associated with lactase deficiency is increasing every year, this meaning the impossibility to break down the lactose contained in dairy products. However, milk and dairy products should be an indispensable mandatory part of the daily diet, as they are a source of protein, fat, carbohydrates, minerals, including calcium and vitamins. An alternative for this category of consumers is the use of low-lactose or lactose-free dairy products, where partial or complete extraction of lactose is achieved through the use of enzymatic hydrolysis in production technology. The aim of this work is to study the effect of the dose of preparations and duration of hydrolysis of lactose by enzymatic method in skim milk and buttermilk on the efficiency of hydrolysis. Quantitative determination of lactose content in these types of raw materials using various enzyme preparations of β-galactosidase of yeast origin was performed by liquid chromatography, physicochemical parameters of secondary milk raw materials were determined by generally accepted standardized research methods. Results and discussion. The duration of enzymatic hydrolysis of lactose was studied and the doses of enzyme preparations β-galactosidase GODO-YNL2 and MAXILACT LGi 5000 were determined, which ensure the breakdown of lactose in skim milk and butter at the level of 85-90% of the initial content. The obtained research results will be further used in the development of technologies for fermented dairy products for children's nutrition based on secondary milk raw materials.
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