Open AccessԼԱԿՏՈԶԻ ՑԱԾՐ ՊԱՐՈՒՆԱԿՈՒԹՅԱՄԲ ԿԱԹՆԱԹԹՎԱՅԻՆ ՄԹԵՐՔԻ ԱՐՏԱԴՐՈՒԹՅԱՆ ՏԵԽՆՈԼՈԳԻԱՅԻ ՄՇԱԿՈՒՄ
Author(s) -
A.H. Grigoryan,
M.G. Karakhanyan,
Mariam Sargsyan,
E.B. Balayan
Publication year - 2022
Publication title -
agrogitut'yun ev tekhnologia
Language(s) - English
Resource type - Journals
ISSN - 2579-2822
DOI - 10.52276/25792822-2022.1-108
Subject(s) - lactase , lactose , food science , lactose intolerance , sugar , fermentation , raw material , enzymatic hydrolysis , hydrolysis , chemistry , microbiology and biotechnology , biology , biochemistry , organic chemistry
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 parametersof 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.